A good rabbit pie was much enjoyed by our ancestors and appeared on the grandest tables in the land. Rabbits are eaten less often today but this eighteenth-century recipe given by Mrs
These quantities will make two pies, one to be served hot and one cold a day or two later.
Line 2 pie dishes with the thinly rolled puff pastry, reserving enough for the lids. Put the rabbit or chicken joints in the dish and season with salt and pepper and a sprinkling of nutmeg. Season the diced pork and lay on top of the rabbit or chicken. Cut the artichoke hearts into quarters and place them on top.
Make the forcemeat by chopping the bacon finely, adding the herbs, mushrooms and breadcrumbs and mixing well. Season with
Roll out the reserved pastry to make the lids and cover, sealing tightly where the edges meet by brushing the lower edge with egg yolk. Cut a small slit in the centre of the lids. Roll out any remaining fragments of pastry and cut out 3 or 5 leaves and a rose for the centre. Paint over with the remaining egg yolk and
©1980 The Estate of Elizabeth Ayrton