Mrs Beetons Poultry and Game Revisited
Rabbit Pie
1 Rabbit
Ham, few slices
285ml (½ pint) Gravy
Very Good Puff Paste or Medium Puff Paste
Forcemeat Balls
3 Hard Boiled Eggs
2 Blades Ground Mace
½ tsp Grated Nutmeg
Salt and White Pepper, to taste
Cut up the rabbit (which should be young), remove the breastbone and bone the legs.
Put the rabbit into a pie dish with the slices of ham, forcemeat balls and hard eggs, in layers and season each layer with salt, pepper, ground mace and grated nutmeg.
Pour in about 285ml (½ pint) water, cover with pastry.
Bake in a well heated oven for about 1½ hour.
If the crust begins to colour too much, place a piece of paper over it to prevent its burning.
When done, make a hole on the middle of the crust and pour in, a little good gravy.
Which may be made of the breast, and leg bones of the rabbit and 2 or 3 shank-bones, flavoured with onion, herbs and spices.
Time: 1½ hour.
Sufficient for 5 or 6 persons.
Seasonable from September to February.
Note: The liver of the rabbit may be boiled, minced and mixed with the forcemeat balls, when the flavour is liked.
RABBIT PIE.
981. INGREDIENTS - 1 rabbit, a few slices of ham, salt and white pepper to taste, 2 blades of pounded mace, 1/2 teaspoonful of grated nutmeg, a few forcemeat balls, 3 hard-boiled eggs, 1/2 pint of gravy, puff crust.
Mode - Cut up the rabbit (which should be young), remove the breastbone, and bone the legs. Put the rabbit, slices of ham, forcemeat balls, and hard eggs, by turns, in layers, and season each layer with pepper, salt, pounded mace, and grated nutmeg. Pour in about 1/2 pint of water, cover with crust, and bake in a well-heated oven for about 1-1/2 hour. Should the crust acquire too much colour, place a piece of paper over it to prevent its burning. When done, pour in at the top, by means of the hole in the middle of the crust, a little good gravy, which may be made of the breast and leg-bones of the rabbit and 2 or 3 shank-bones, flavoured with onion, herbs, and spices.
Time - 1-1/2 hour.
Average cost, from 1s. to 1s. 6d. each.
Sufficient for 5 or 6 persons.
Seasonable from September to February.
Note - The liver of the rabbit may be boiled, minced, and mixed with the forcemeat balls, when the flavour is liked.
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