I had leftover rabbit to use up and some grapes that were no longer completely firm. So…. pie!
There are many examples of layered pies so I did the layering here. I believe it would work if you mixed all the ingredients together instead of using layers, but I’d add some more egg yolk for binder and reduce the amount of grapes or gooseberries.
A Book of Cookrye (1591) mentioned a similar dish but using verjuice and butter as a replacement for fruit, you could do that here instead of the grapes.
To bake a Connie, Veale, or Mutton.. Take a Conny and perboile it almost enough, then mince the flesh of it very fine, and take with it three yolks of hard eggs, and mince with it, then lay another Conny in your Pie being parboiled, and your minced meat with it, being seasoned with Cloues, Mace, Ginger, Saffron Pepper & Salt, with two dishes of swéete butter mixed with it, lay upon your Connie Barberries, or grapes, or the small raisins, and so bake it.
–Thomas Dawson. The Second part of the good Hus-wiues Iewell (1597)
- 1 cup shredded parboiled rabbit, chopped (or veal or mutton)
- 2 yolks of hardboiled eggs
- 1/4 cup butter
- 1 slice of bacon, chopped small
- 1 pinch each ginger, salt, pepper, mace, cloves, saffron
- enough grapes to cover the top of the filling
- 1 small pie crust
- Preheat oven to 350.
- Mix half the shredded rabbit with the egg yolks, coating the chopped rabbit and making a paste. Put it in the bottom of the pie crust and smash it down with a fork to cover it evenly.
- Mix the rest of the rabbit and butter, bacon, and spices, to make a paste and layer it over the egg-yolk mixture.
- Take the grapes and layer them over the rabbit mixture. It might be appropriate to cut the grapes in half but I pricked a hole in each of the grapes with a sharp knife btu left them otherwise whole.
- Bake for 45 minutes.