Name: Fife Pie
Yield: Servess 2 people
Cuisine: British
Ingredients: meat stripped from 1 rabbit; 1 anchovy chopped; grated rind of ½ lemon; salt and pepper; grating of nutmeg; 8 ounces bread crumbs, made from stale white loaf (about 4 cups); 2 rabbits; 1 pound pickled belly of pork (use un pickled if you must); 1 egg, lightly beaten; an equal quantity of fatty bacon; nutmeg; 2 medium onions, chopped; 2 tablespoons white wine; 4 ounces rough puff pastry dough; 1¼ cups game stock; 1 egg

Preparation info

Servess
2
people

Difficulty
Easy

Appears in

The Game Cookbook

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!