RABBIT PIE

Wairarapa Times-Age, 30 August 1941, Page 2

RABBIT PIE

3-IN-l DISH. Line a round cake tin with puff pastry, then covei' a tin about 1 inch smaller with greaseprbof paper. Place this in lined tin and bake in a hot oven for about 10 minutes or until pastry is well risen. Decrease heat and cook for about half hour longer. Remove lining tin and place tart back in oven to dry out a little. In the meantime, soak 1 rabbit in warm salted water until well bleached, remove meat from bones and cut into small pieces. Roll in seasoned flour and fry until brown in a little good dripping. When brown, lift out and place in a saucepan. Chop 1 onion finely and fry in fat in which rabbit was fried, add 1 tablespoon flour, cook a little, then add 2 cups stock made from the rabbit bones. Add rabbit and simmer until almost tender. Add 1 teaspoon chopped parsley, 1 tablespoon minced green pepper, and a little shredded and fried bacon. In the meantime boil and mash some potatoes until free from lumps, adding a little butter and the yolk of an egg. _ Make a wall round the pastry case with the potato, fill with prepared rabbit, then top off with 1 bunch spinach previously boiled in as little water as possible and finely minced. Season well with pepper, salt, and a little grated nutmeg. Sprinkle with buttered crumbs and return to oven for about 10 minutes to brown potato. Serve with a little extra gravy from the rabbit.