Eliza Acton's Modern Rabbit Pie (circa 1845)
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Author: Billy Abbott Status: published Published: Jan 22,2007 license cc-by-nc-sa tags: ljpieoff, ljpieoffV,
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Share on TwitterMy pie. Rather good.
Winner of The Isambard Kingdom Brunel Award for Structural Integrity and The Award for Most Heartwarmingly Honest To Goodness Traditional Pie
Recipe
Ingredients:
Shortcrust pastry (I do 1:1:4 proportions of butter, lard and flour)
Sausage meat
Rabbit
Flour for dredging
Cayenne
Nutmeg
Mace
Salt
Pepper
Egg yolk for washing
Cut the rabbit into smallish pieces, having removed any bones, and then dump it into some flour seasoned with salt, pepper, cayenne, ground blade mace and freshly grated nutmeg.Roll out your pastry and line the bottom of the pie dish. Put in a layer of susage meat, then rabbit, then sausage and so on until the pie is full. Put on a lid, cut a steam hole in the top and cover in silver foil. Cook for 1.5 hours, remove, wash the top with a beaten egg yolk and then put it back uncovered until golden - about 15-30 minutes.
Serve cold with mustard and pickles.
It might be nice hot, I didn't try.
