Bake for about two hours.
The pie should be put into a quick oven until the pastry is cooked; the heat must then be moderated to cook the meat thoroughly without drying up the pastry. If possible, finish cooking the meat on the top of the oven.
Some people prefer stewing the meat before using it in the pie. If this is done, it must be allowed to get cold before the pie is made.
It is an improvement to the pie to put layers of oysters, bearded, alternately with the rolls of beef.
Rabbit Pie.
- Ingredients—1 rabbit.
- ¼ lb. of salt pork.
- 1 lb. of rough puff or flaky paste.
- ½ pint of water.
- 2 hard-boiled eggs.
- Pepper and salt.
Method.—Prepare the paste as for beef-steak pie, lining the dish in the same manner.
Cut the rabbit into neat joints.
Season them with pepper and salt.
Put them in the pie-dish alternately with the pork.