MEAT FILLING:1 domestic rabbit (roaster) or two fryers
4 large onions
salt & pepper to taste
sage, savoury to taste
pinch of cloves
1/2 pound lean pork (beef, venison, etc. may be added as well)
water
PASTRY:
Pastry fro 4 each 9" diameter pies
or
4 cups flour
2 cups lard
ice water
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Cut lard into flour - Add water gradually until dough forms a good ball. Spread into four each 9" diameter pie shells.
Cut cleaned, skinned rabbits into pieces and combine with cubed pork and finely chopped onions in a large pot with enough water to almost cover ingredients.
Bring to a boil, then simmer until meat is tender (1 1/2 to 2 hours)
Remove meat, shred with a fork, return to pot and add spices to taste.
Thicken. Divide filling evenly into pie shells.
Bake @ 400 degrees F for 15 minutes, then @ 350 degrees F for 30 minutes.
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