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Rabbit pie

Rabbit pie with raw meat: rabbit, 250 g ham and 250 g beef are layered in a pie dish with parsley, salt, pepper and 1 dl water/stock, covered with a dough of 375 g flour and 250 g butter, and baked 2 hours—first hot, then at low heat. Served with brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 315 (falt i det fri)

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About the dish

Rabbit pie is an English-inspired dish ("rabbit pie") that Erken included in Stor kokebok. The meat is placed raw in the dish and cooks in its own juices under the tight dough lid over two hours of baking.

How to make it

  1. 1

    Make the dough

    Put the flour in a bowl with 1 teaspoon salt. Crumble in the butter, and stir in enough cold water that it can be worked into a suitably stiff dough. Let it rest cold, then roll it out a little larger than the dish.

  2. 2

    Prepare the meat

    Skin and wash the rabbit, dry it and cut it into pieces. Cut the ham (or pork) and the beef into thin slices.

  3. 3

    Assemble the pie

    Arrange all the meat in a pie dish. Sprinkle over the parsley, a little pepper and salt, and pour in 1 dl cold water or stock.

  4. 4

    Put on the dough lid

    Lay the rolled-out dough over the dish, press it firmly at the edge and poke a hole in the middle of the lid so the steam can escape.

  5. 5

    Bake

    Bake the pie for a total of 2 hours: first hot (about 220 °C (430 °F)) at the bottom of the oven so the dough turns light, then at lower heat (about 160 °C (320 °F)) until the meat is cooked through.

  6. 6

    Serve

    Serve the pie warm with brown sauce. Finer puff pastry can be used instead of the shortcrust dough.

Changes from the original

Measurements are modernized (dl, grams, teaspoon/tablespoon). Cold water for the dough is listed as its own ingredient. Baking temperatures are given in degrees based on the original's "hottest place in the oven" and "lower heat." The language is modernized and the method divided into steps.

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Time machine – what changed?

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From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 315)~84% of the text changedremovedadded
1 stk kanin (flådd, vasket og delt i stykker). 250 g gr. skinke (eller flesk, i tynne skiver). 250 g oksekjøtt (i tynne skiver). gr. oksekjøt salt (til fyllet). pepper (til fyllet). 1 ss spiseske hakket persille. 1 dl kaldt vann eller kraft (til fyllet). persille 375 g gr. hvetemel (til deigen). 250 g smør (kaldt, til deigen). 1 ts salt (til deigen). 1 dl kaldt vann (omtrentlig, til deigen). Ha melet gr. smør. Melet haves i en bolle med 1 teskje salt. Smuldre smøret inn, teske salt; smør smuldres i, og rør i så mye kaldt vann der irøres tilstrækkelig koldt vand for at det kan arbeides kunne arbeide alt sammen til en passe stiv deig. La den hvile kaldt, og kjevle den så ut litt større enn formen.. Flå og vask kaninen, tørk den og del den deig, som skal kjævles ut. Kaninen flaaes, vaskes, tørres, skjæres op i stykker. Skjær stykker, skinken (eller flesket) eller flesket og oksekjøttet kjøttet skjæres i tynne skiver.. Ordne alt tynde skiver. Alt kjøttet ordnes i en paiform. Strø over persille, paiform; persillen strøes over, samt litt pepper og salt, og hell på 1 dl kaldt vann del. koldt vand eller kraft.. Legg den utkjevlede deigen over formen, klem den fast i kanten og stikk kraft heldes paa. Den utkjævlede deig, som er kjævlet noget større end fatet, lægges over; stik et hull midt hul i lokket så midten av deigen, saa dampen kan slippe ut.. Stek paien undvike. Stekes i alt 2 timer: timer. Formen sættes først varmt (ca. 220 °C) nederst paa den varmeste plads i ovnen så ovnen, for at deigen blir lett, deretter skal bli let, senere ved svakere varme (ca. 160 °C) til kjøttet er gjennomkokt.. Server paien varm med brun saus. for at gjennemkoke kjøttet. Brun saus serveres til. Finere butterdeig kan brukes i stedet for smørdeigen. naturligvis benyttes.

Note on Modernised

Mål er modernisert (dl, gram, teskje/spiseskje). Kaldt vann til deigen er ført opp som eget ingredienspunkt. Steketemperaturer er angitt i grader ut fra originalens «varmeste plads i ovnen» og «svakere varme». Språket er modernisert og fremgangsmåten delt i trinn.

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Frequently asked questions

How long should the rabbit pie bake?
The pie is baked for 2 hours. With preparation, the total time is around 2 hours and 45 minutes.
What does the filling consist of?
1 rabbit cut into pieces, 250 g ham (or pork) and 250 g beef in thin slices, seasoned with salt, pepper and 1 tablespoon chopped parsley, plus a little cold water or stock.
How do I make the dough?
375 g all-purpose flour is mixed with 1 teaspoon salt, 250 g butter is crumbled in, and you stir in enough cold water for a suitably stiff dough that is rolled out a little larger than the dish.
Why must I poke a hole in the dough lid?
The hole in the middle lets out the steam during baking, so the lid does not crack or lift.

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