Rabbit Pie, 1

Preparation info

  • Serves

    6 or 7

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is an early eighteenth-century recipe for rabbit pie from Shropshire. Rabbits were treated with more respect in Elizabethan times (when domestic rabbits were familiarly called ‘coneys’), and throughout the seventeenth and eighteenth centuries. They seem to have gone out of favour in the nineteenth century and to have become positively disliked in the First World War and again in the Second, when meat was short. This pie is very rich and splendid. Chickens can be substituted for rabbits