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Cotswold Rabbit Pie
Stew of Rabbit joints topped with bread slices soaked in the gravy and baked until top crisp. Mrs.B uses Rabbit joints with ham, hard-boiled eggs and forcemeat balls plus rabbit liver, under a puff paste crust.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
981. INGREDIENTS: 1 rabbit, a few slices of ham, salt and white pepper to taste, 2 blades of pounded mace,½ teaspoonful of grated nutmeg, a few forcemeat balls, 3 hard-boiled eggs,½ 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 about½ pint of water, cover with crust, and bake in a well-heated oven for about 1-½ 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: 1-½ 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.
Rabbit from 'Conny-catching' by Robert Greene, 1591
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