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Rabbit Pie

From Mrs. Beeton's household management (1907).

Source and licence

From Mrs. Beeton's household management (1907), printed page 773, digitised by the Internet Archive: https://archive.org/details/mrsbeetonshouse00beetuoft

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

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Ingredients

Method

  1. Ingredients.
  2. — i rabbit, £ a Ib.
  3. of bacon or pickled pork, £ a Ib.
  4. of beefsteak, \ a pint of stock, salt and pepper, short crust or puff pu Method.
  5. — Wash the rabbit, di\i > small joints, cut the beef into small thin slices, and the pork into dice.
  6. Place these ingrcdi< in l.ivrr-, in B , season each layer liberally with salt and pepper, and J fill \ithstock.
  7. Cover with paste (see Veal and Ham i No.
  8. 798), bake from \ to 2 hours in a brisk oven until the paste has n and set, «vly.
  9. Before serving, add the re- mainder of the hot stock to tlu pie.
  10. When the pie is intended to be ••n cold, forcemeat balls and hard-boiled eggs will be found an imp: , and the appearance may be improved by brushing it .vith yolk of <.
  11. } baked.
  12. Time.
  13. — T< orn ij to 2 hours.
  14. Average Cost, 2s.
  15. 3d., exclusive of the paste.
  16. Sufficient for 6 or 7 persons.
  17. THE ANGORA RABBIT.— As its name implies, this handsome rabbit is a native of Angora, a city and district of Asia Minor, and noted for the long hair of the animals whirh live in this region, particularly the sheep, goats and cats, whose wool and fur are exceptionally fine in texture.
  18. The fur ol the Angora rabbit to long, waved and silky and is much valued as an article of commerce.