Roman Pie.—Rabbit

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (11)
  1. Boil a rabbit, and cut off all the meat as thin as possible.
  2. Boil 2 ozs. macaroni very tender.
  3. Grate 2 ozs. Parmesan.
  4. Chop some shallot fine.
  5. Add sweetbread, chopped mushroom or truffle, or ham, or tongue.
  6. Add a small 1/2 pt. of cream.
  7. Line a mould with good paste, sprinkled with vermicelli if preferred.
  8. Make a good paste lid to go over also.
  9. Grate Parmesan inside the paste case when baked.
  10. Bake an hour.
  11. Serve with brown sauce.
Original Text
“Roman Pie.”—Rabbit. (Miss Byrom.) Boil a rabbit, and cut off all the meat as thin as possible. Boil 2 ozs. macaroni very tender; grate 2 ozs. Parmesan; chop some shallot fine; add sweetbread, chopped mushroom or truffle, or ham, or tongue. Add a small ½ pt. of cream. Line a mould with good paste, sprinkled with vermicelli if preferred; make a good paste lid to go over also. Grate Parmesan inside the paste case when baked. Bake an hour. Serve with brown sauce.
Notes
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