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Kingdom Of Fife Pie
Preamble
The date used is an estimate. This dish appeared on a menu filed in a folder labeled 'Menus 1978/9', and it is written in the same hand as the Autumn menu, filed just prior to it.
"This has been developed from the 18th century Shropshire Pie which was made from the rabbit livers, fat bacon and sweet herbs. Half a dozen oysters, chopped onions, apples, currants and artichoke bottoms were also included in the pie which was moistened with equal amounts of red wine and stock. For the forcemeat balls in this dish use the par-boiled rabbit livers as part of the mixture."
Ingredients2 Rabbits 1 lb pickled Pork Belly Salt Pepper Grated Nutmeg 1/2 lb Veal Forcemeat Balls 1/2 pint Brown Stock 3 tablespoons White Wine 1 1/4 lb Puff Pastry 1 Egg |
MethodStrip the meat from the rabbits and cut into 1 inch cubes; slice the pickled pork thinly and season both meats with salt, pepper and grated nutmeg. Layer the two meats in a greased 4 pint pie dish and pack the forcemeat balls in between the meat. Add the stock and white wine; cover with pastry, brush with beaten egg and bake for 15 minutes at 425 degrees F (gas Mark 7), then reduce the heat to 350 degrees F (gas mark 4) and continue baking until the pie is well-risen and golden. |
Remarks
Appeared on menu: Kingdom of Fife Pie $8.20 (rabbit fillet and pickled pork cooked with brown stock, white wine, rabbit liver forcemeat balls and spices. Topped with home made puff pastry. Served with fresh vegetables)
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Rabbit & pickled pork baked in a pie
Kingdom Of Fife Pie
Rabbit & pickled pork baked in a pie
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