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📝 Description
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Rabbit Pie from Mrs. Beeton's collection, expecting a fussy, old-fashioned affair, but I found it to be surprisingly accessible for the weeknight cook with a bit of time to spare. The layering technique was delightfully simple: rabbit, ham, forcemeat balls, and hard-boiled eggs, all nestled together like a savory lasagna. The real charm came from the aromatic spices—mace and nutmeg—that infused the pie with a warm, comforting fragrance as it baked. What surprised me was the ease of creating a beautiful, golden puff crust. I used store-bought puff pastry to save time, and it worked beautifully. The gravy, made from the rabbit bones and flavored with onion and herbs, added a rich depth that tied the whole dish together. The result was a hearty, satisfying meal that felt both nostalgic and utterly modern. This pie would be a hit with anyone who enjoys a comforting, substantial dish with a touch of elegance.
