Rabbit Pie à la Provençale

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Take two small rabbits, cut them into joints, and lay them in a saucepan with two carrots, two onions, a clove of garlic, a bunch of herbs, and a pound of pickled pork (the belly).
  2. Boil in a very little water for half an hour.
  3. Take out the rabbits and drain them, also drain the pork and place it at the bottom of a well-buttered pie-dish, and then lay the pieces of rabbit on it.
  4. Pour on a wine-glassful of Sauterne or vin de Grave, and strew over it some Spanish pimento.
  5. Pour in some good batter, and bake in a quick oven for half an hour.
  6. Reduce the liquor in which it was cooked and add the strained juice of a lemon.
  7. The sauce should be handed with it.
Original Text
Rabbit Pie à la Provençale. Take two small rabbits, cut them into joints, and lay them in a saucepan with two carrots, two onions, a clove of garlic, a bunch of herbs, and a pound of pickled pork (the belly). Boil in a very little water for half an hour, take out the rabbits and drain them, also drain the pork and place it at the bottom of a well-buttered pie-dish, and then lay the pieces of rabbit on it. Pour on a wine-[Pg 64]glassful of Sauterne or vin de Grave, and strew over it some Spanish pimento. Pour in some good batter, and bake in a quick oven for half an hour. Reduce the liquor in which it was cooked and add the strained juice of a lemon. The sauce should be handed with it.
Notes
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