Rabbit Pie, 2

Preparation info

  • Serves

    3 or 4

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 large onions
  • 1 rabbit
  • ½ lb. (240 g.


Cut up the onions. Joint the rabbit and cut the ham in thin slices. Melt the butter in a large heavy saucepan and fry the onions, ham and rabbit joints in it for 5 minutes, turning them so that all brown slightly. Sprinkle well with salt and pepper, add the stock and herbs, and simmer gently for an hour.

Leave until cold. Then arrange the meat in a pie dish. Add the stock, which should