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Rabbit Pie

A savory pie made with rabbit, ham slices, forcemeat balls, hard‑boiled eggs, and spices, baked in a puff pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Rabbit Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the rabbit

  1. Cut up the rabbit, remove the breastbone, and bone the legs.

Assemble the pie

  1. Layer the rabbit, slices of ham, forcemeat balls, and hard-boiled eggs in a pie dish, seasoning each layer with salt, pepper, mace, and nutmeg.

  2. Pour in about 4 pints of water, cover with the pastry crust, and bake in a preheated oven at 400°F (200°C) for about 14 hours.

  3. If the crust browns too much, cover it with a piece of paper to prevent burning.

Serve

  1. When done, pour a little gravy through the hole in the middle of the crust.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. White pepper + nutmegtop 13% of all pairs
    Smell alikelow
    Cooked together1,375 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Rabbit + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together273 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Rabbit + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together235 recipes

    Shared aroma: sabinene (woody, terpenic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rabbit
Forms the main meat of the pie, becoming tender during the long, slow bake.
Ham
Adds salty, savoury flavour that seasons the meat layers.
Hard-boiled eggs
Add richness and a firm, sliced texture inside the pie.
Puff pastry crust
Seals the pie and bakes into a crisp, golden, flaky top.
Gravy
Adds moisture and savoury body poured into the pie before serving.

The step that matters

Covering the crust when it browns. Pastry browns quickly in a hot oven while the filling needs a long bake. Covering it with paper slows surface browning so the crust does not burn before the rabbit is cooked through.

Swap the white pepper

How well each one fits the dish's main ingredients (rabbit, ham, mace, nutmeg, egg):

  1. Clovefits better
  2. Cinnamonfits better
  3. Allspicefits better
  4. White pepperthe original

Fit is the average pairing score against rabbit, ham, mace, nutmeg, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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