A Shropshire Pye

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


First make a good Puff paste Crust, then cut a Couple of Rabbits to Pieces, with two Pounds of fat Pork cut in little Pieces, season both with Pepper and Salt to your liking, then cover your Dish with Crust, and lay in your Rabbits. Mix the Pork with them, take the Livers of the Rabbits, parboil them, and beat them in a Mortar, with as much fat Bacon, and a little Sweet Herbs, some Oysters if you have them •, season with Pepper, and Salt, and Nutmeg; mix it up with Yolk of Egg, and make it into Balls; lay them here and there in your Pye, some Artichoke-bottoms cut in Dice, and Cock’s Combs, if you have them; grate a small Nutmeg over the Meat, pour in Half a Pint of Red Wine, and Half a Pint of Water; close your Pye, and bake it an Hour and half in a quick Oven, but not too fierce an Oven.