Rabbit Pie, 2


  • 2 large onions
  • 1 rabbit
  • ½ lb. (240 g.) lean ham or bacon
  • 2 oz. (60 g.) butter
  • pints (9 dl.) stock
  • bay leaf
  • several sprigs of thyme
  • salt and pepper
  • ½ lb. (240 g.) flaky or short pastry


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 not quite fill the dish or cover the meat, cover with pastry, and bake in an oven preheated to 400° F., gas mark 6, for 20 minutes till pastry is cooked. Then reduce heat to 350° F., gas mark 4. Lightly cover the pastry with foil or greaseproof paper and cook a further 25 minutes.