Shropshire Rabbit Pie

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Time: Cook: 90 min Total: 90 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (25)

For the pie

two rabbits ↝ Rabbit [Lamb, goat, game]
2lb. of fat pork, fresh or pickled ↝ Pork sausage, reduced fat [Sausages]
pepper, salt, and spice to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper, salt, and spice to taste ↝ Salt, table, iodized [Spices and Herbs]
pepper, salt, and spice to taste ↝ Spices, paprika [Spices and Herbs]
The mignonette is specially good for this.
good puff paste
some little forcemeat balls
artichoke bottoms cut in pieces ↝ Artichoke [Other vegetables and combinations]
some bearded oysters ↝ Oysters, raw [Shellfish]
cocks' combs (a tin of financière garnish might be used)
a small nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
not quite half a pint of equal parts of stock (or water) and red wine
not quite half a pint of equal parts of stock (or water) and red wine ↝ Wine, red [Wine]
puff paste
Hard-boiled and quartered eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
about a gill of the wine and stock, with or without a little leaf gelatine ↝ Wine, rice [Wine]
about a gill of the wine and stock, with or without a little leaf gelatine
a little leaf gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
the pastry rose ↝ Rose-apples, raw [Fruits and Fruit Juices]

For the forcemeat

the livers ↝ Duck, domesticated, liver, raw [Poultry Products]
an equal quantity of fat bacon
the oyster liquor ↝ Oysters, raw [Shellfish]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
seasoning it highly ↝ Spices, poultry seasoning [Spices and Herbs]

Instructions (9)

Cut up two rabbits and 2lb. of fat pork, fresh or pickled, and season rather highly with pepper, salt, and spice to taste.
Line a pie dish with good puff paste, and lay in the rabbits and the pork, mixed.
Have ready some little forcemeat balls, and mix these with the rabbit, etc., together with artichoke bottoms cut in pieces, some bearded oysters, and cocks' combs (a tin of financière garnish might be used).
Grate a small nutmeg over it all, pour in not quite half a pint of equal parts of stock (or water) and red wine.
Cover with puff paste, and bake one and a half hours in a quick, but not fierce, oven.
Hard-boiled and quartered eggs are often added to this pie.
When baked, pour in about a gill of the wine and stock, with or without a little leaf gelatine.
Cover the hole with the pastry rose, and leave till cold.

For the forcemeat

Parboil the livers, mince and pound them fine with an equal quantity of fat bacon, moisten it all with the oyster liquor and the yolk of an egg, seasoning it highly, and make into little balls.

Original Text · last edited 4 days ago

Shropshire Rabbit Pie.—An old-fashioned, but extremely good, pie is still made in the country thus: Cut up two rabbits and 2lb. of fat pork, fresh or pickled, and season rather highly with pepper, salt, and spice to taste. (The mignonette is specially good for this.) Line a pie dish with good puff paste, and lay in the rabbits and the pork, mixed. Have ready some little forcemeat balls, and mix these with the rabbit, etc., together with artichoke bottoms cut in pieces, some bearded oysters, and cocks' combs (a tin of financière garnish might be used); grate a small nutmeg over it all, pour in not quite half a pint of equal parts of stock (or water) and red wine, cover with puff paste, and bake one and a half hours in a quick, but not fierce, oven. Hard-boiled and quartered eggs are often added to this pie. When baked, pour in about a gill of the wine and stock, with or without a little leaf gelatine; cover the hole with the pastry rose, and leave till cold. For the forcemeat parboil the livers, mince and pound them fine with an equal quantity of fat bacon, moisten it all with the oyster liquor and the yolk of an egg, seasoning it highly, and make into little balls.

Notes

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