Preparation info
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Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

The rabbit came late to Scotland and later across the Firth of Forth to Fife—I think this is one of the earliest Scottish rabbit recipes.

With my usual reluctance to buy meat when game is plentiful, I have made the forcemeat balls with rabbit not veal. If you have the rabbits’ livers and they are clean, substitute them for an equal quantity of meat and fry them in a little butter first. Pies of this date included anything from oysters to cockscombs so let your imagination run riot!