SQUIRREL, OR YOUNG RABBIT PIE
La Cuisine Creole, Lafcadio Hearn (1885)
Cut up two or three young squirrels or rabbits; put them in a saucepan to cook with two ounces of butter, a handful of chopped mushrooms, a bunch of parsley and two shallots chopped; season with pepper and salt, and a little thyme or sweet herbs; cook them a light brown.
Throw in a glass of white wine, a half cup of brown gravy from veal or chicken, and the juice of half a lemon.
Toss all up on the fire fifteen or twenty minutes, and it is ready to be put in the pie.
If you have no gravy on hand, add to the rabbits a cup of sweet milk, and a piece of butter, as large as a hen's egg.
Make a nice paste, line the sides of the pan, pour in the stewed rabbit, and cover with paste.
Bake until a light brown, and eat cold or hot.
It is almost as good a venison pie.