Name: Rabbit Pie
Cuisine: United States
Ingredients: ¼ c. butter or margarine; Salt; 2 c. hot water; 3 c. cut-up cooked rabbit meat; Pepper; ½ c. chopped green pepper; ¼ c. chopped onion; 4 chicken bouillon cubes; ¼ c. sifted flour

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

As English as the Thames—this hare pie has been adapted in this country

Ingredients

Pastry

¼ c. butter or margarine
¼ c. chopped onion
½

Method

Heat butter in large skillet; add onion and green pepper and cook over low heat about 5 minutes.
Blend in flour and cook until mixture bubbles. Pour in bouillon, made by dissolving cubes in hot water, stirring constantly. (Use broth in which rabbit was cooked if available, for all or part of bouillon.) Cook until thick and smooth, stirring frequently. Add salt an