Rabbit Pies (1934)
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- เผยแพร่เมื่อ 16 มิ.ย. 2011
- The 'Kitchen-Craft' series from the 30s always had an eye on economy and filling, rather stodgy fayre - one programme was dedicated to pork pies, another to frying batter. Here a "countrywoman" demonstrates the old-fashioned way to bake a rabbit pie, padded out with bacon fat, with some top tips to nervous chefs ("use salt and pepper sufficiently, but carefully"). For those who despair at Delia Smith's 'How to Cheat at Cooking' (she, presumably, would have just defrosted a Fray Bentos), this is a pleasing reminder of traditional cookery values. (Alex Davidson)
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I like how the pie edge was worked with the knife blade. I haven't seen that before.
RAND SMITH I really enjoyed how she feathered the pastry, great technique, we don’t see that being done today.
I was taught to do that in Domestic Science cooking class in 1957😁😊
I used watch my Irish Nana feather the edge of her pies the exact same way back in 1966.
Indeed and it did look attractive. I would have eaten the pie hot, though that would have required a gravy instead of water earlier on. Whilst I have had rabbit pie etc I have never seen a recipe including eggs like that. Again that is something I have seen with true fish pies and is often associated with Eastern European cooking.
those knife skills are on point.
Either that, or the film is RUNNING FAST? 😂😂😂
She could give Jacques Pepin a run for the money
I appreciated the way she did the top of the pie. I always double crust my pot pies but this makes the base crust unnecessary. I also will copy her edge trim---I have never seen it done in that manner. Has anyone else. Place a center funnel whole to add stock after the baking??? This is a whole new concept to me. It makes so much sense--coping that too!
you need to update us with how it turned out!
This is fantastic and I will do double crust edges on meat pies. I second that comment about how she does the edge trim.
Stock added to the centre was done back in the 1800s.
It was the great depression, and they were so much better than Mac Donald's and all that crap we eat today 😋
I still remember it from the 1960s.@@janinedear-barlow
"Be generous with your bacon" ...as if anyone needs to tell me that.
That explains why you're so popular...
Bacon...mmmmmmmmmm
A family doctor friend of ours said never to eat bacon...something about it being carcinogenic. I’m sorry, but how on earth can something so yummy (only when it’s crispy tho 👍) be bad?
@@tomservo56954 Or fat? 😂😂😂
@@friendofdorothy9376 EVERYTHING that's "yummy" is bad for you! That's the way the world works! And it's also why SALAD is horrible! 😂😂😂
@@marcse7en Salads are delicious and refreshing with the right dressings. Lol
I have to say this lady makes me feel confident enough to try a short crust pastry. She works with such ease.
Shortcrust pastry is VERY easy.
It's like anything, easy when you know how! And practice makes perfect!
During the Second World War, rabbits weren't rationed in the UK, so a dish similar to this would have been very familiar to those who had access to rabbits.
People were encouraged to keep rabbits then.
Minus the generous bacon.
But perhaps using an ounce or two of bacon, no hard boiled eggs and potatoes pastry on top. They worked very hard at being able to have old favourites whilst on the ration. Perhaps carrots or parsnips in place of the eggs.
@@phoebegraveyard7225 this is true, in fact the British government made sure that people were given a smalll allotment (Say 30 yards square? So that they could grow vegetables on it. They were giving free seeds by the ministry of agriculture. People grew all sorts of things depending on the season and even grew their own potatoes. If they had their own land at the back of the house, they were allowed to grow pigs, chickens, and other small animals, such as hares, guinea fowl, partridge, etc, but they had to use scraps to feed them with in order to comply with the rules. People did this, because it would supplement rations.
My grandfather when he was younger during the war kept rabbits. He used to care for them but got too attached when it came time to slaughter them so his brother had to do it (according to my nana as he died before I was born). My great grandfather was fond of rabbit too I’ve been told
You had me at “be generous with your bacon”!
eggs do seem strange to put into a meat pie, but it was often done to stretch the proteins when money was tight. My mother used to put eggs into meat pies quite a lot when I was small, back in the 50s.
Ann Rogers I had never heard of it but it makes since.
Ann Rogers. In low fat meat like rabbit the eggs help keep it together. in other meat pies it will also help bind the " veggies" so they don't run away as fast.
what I mean is like when Your veggies somehow fall off Your plate and the Dog gets them. LOL
After looking back what I meant, was raw eggs will work as a binder.
Ann Rogers In Latin America, Spain and the Philippines, individual meat pies always include slices of boiled eggs. Makes it more delicious.
Prepared and cooked right, wild rabbit is excellent, susainable source meat and a great source of protein. It is also delicious.
Love wild and homegrown rabbit.
She certainly has good knife skills.
With a face like hers, I'm surprised she doesn't get them THROWN at her! 😂😂😂
"Countrywoman" my bum! She is a professional cook!
Michael Hill
If you'd ever seen my grandma, dad or me cook you'd say that too. We're just really good country cooks though.
“My bum”? It looses something when you don’t say “my ass”. A certain bit of snap...zing and zap.
Michael Hill She could of out cooked me blindfolded ! 😂
Thanks to YT i am watching an 85 yr old cooking video !
I made a double crust, homemade chicken pot pie, tonight for dinner! It was so good. These old "how to" videos are wonderful for home cooking instructions. That Hoosier cabinet and range are really sweet!
I made a chicken pie I got from a can! Fray BENTOS! It was delicious! 👍😂
Strange to think that my recently deceased father was two years old at the time this was filmed and the lady in the video could well have been the same vintage as my paternal grandmother. My father detested rabbit because he was forced to eat it so much of it during “The War”.
This just goes to show that educational videos, presumably shown at the local cinematographer ´s theatre, were all the rage then, and are by no means a recent invention.
She makes it look so easy. She must have learnt her skills as a girl!
Practice makes perfect plus she worked in the local circus in the knife throwing act.
Women didn’t have much choice back then
Have a look at the credits at the beginning and you'll see.
Rabbit pie has always been a staple in my home I learned to ferret for rabbits as a little girl got my first ferret at 6 we may not have had much money but we never went hungry with a good rabbit pie many friends think it weird or old fashioned a woman in her 20s still eating rabbit but it will always be a firm favorite on my dinner table.
What about myxomatosis?
I was bought up in the country and used to hunt rabbits which my mum then cooked in pies. Unfortunately the new rabbit haemorrhagic virus has completely destroyed the rabbit population here in the UK, I literally haven't seen a single wild rabbit in over 10 years.
Really ? That's awful. That was a staple meal for England. Hopefully they'll reintroduce them.
@@edwardzarnowski5558 Yes no more free protein unfortunately and rabbit is delicious.
Grandma, YOU ROCK!
I was watching an Interesting documentary create in the 1990s and it had interviews with people who live through WW2. One lady said that even though her family was hungry quite a bit of the time, they couldn’t kill the rabbits. They said that rabbits weren’t very tasty plus killing them was just something they were uncomfortable with. It’s just interesting to hear different peoples experiences.
I've had rabbit before. It was very tasty. Rich tasting meat.
We ate a good amount of wild game when we were children. We never knew we were poor. We always had good meals.
I like this kind of poverty where you eat delicacies because you can't afford normal food. I have seen in India poor people eating game meat because they can't afford chicken.
Mary .same here. Till I got a little older. I was freaking out. Saw how the middle class lived
No. I never knew we were poor.
I'm poor now. But I know it .
Ha
Id rather watch this than some modern foul mouthed celebrity who wont shut up and has their own line of cookware.
I second that!
I third that. 👍
I 4th that ! 🔥
Or that "Guy" driving around in his red car stuffing face with food from eateries you'll never get to visit.
I 5th that!
@Cabronosidad You have to consider that these dishes were from a time without cars being owned by everyone, no central heating, no couch potato lifestyles or sedentary jobs - all of these fats were needed by people just to keep going......
My father and brother were hunters. They never hunted anything we didn't eat. Mother used to make rabbit salad. Delicious!!! Made same as chicken salad. Wild rabbit meat is all dark, and a tame rabbit is white meat. We also had "bird pie". I was an adult before I found out our pie was made with QUAIL. I was in "high cotton" and didn't know it!!!
I feel hungry now. The country woman made a fantastic pie.
I love these shorts,
My Great Grand Mother would make this.
I wonder what she did with the heart and lungs? This was an era when nothing was wasted/thrown away.
Some kind of stock or gravy
@@joan-lisa-smith Of course! She added stock at the end.
I was making a pig of myself until I found a hare in mine.
@MrMKH2010 Sorry to disappoint - my Grandmother and many, many people used to cook like this - none were pro cooks! We've just forgotten how to......
Crecybowman girls are to busy making selfie and ig ass posts....
Unless your name is BEETON, people nowadays don't have time for all this faffing! Plus, we're spoiled with ready-made convenience foods! Admittedly though, it's an admirable skill to be able to cook beautiful food from scratch!
Sooo nobody going yo acknowledged the fact that she cooked the pie in an oven that looked like across between a microwave and a toaster oven in the 1930s
Wow so that pie was made in a micorwave/oven/toaster oven I'm impressed
live that life, I was thinking that the oven was a great size for a single person. I liked it and the hob next to it with the kettle .
Imagine going to the movie theater to watch a cooking show!
I might be wrong but I'm pretty sure these films were bought from a film store and watched on a home projector
@@JunaidWolf3 I've fallen down the rabbit hole (no pun intended) of these types of videos. I always got the impression they were for Home Ec classes.
Elmer Fudd approves this video!
I think i will try this with chicken and mushroom in a white sauce . That pastry making was amazing so quick and neat and no waste. That double edging tip and slicing is fantastic.
Friend ordered a whole roasted pig for his birthday some years ago. It even had the obligatory apple in its mouth. Our American friends were shocked and refused to eat it. We took it to the kitchen, chopped it up on stakes and served it again to a much bigger success. The hypocrisy was shocking, but I have learnt to accept it. Otherwise, I need to get on the boat back to where I came from.
SLONA MU Sounds lovely. My husband's family use to barbeque a pig for the family reunion. They started the coals very early. Fantastic tasting.
Trust me that isn’t all Americans! My family often roasts a whole pig on the 4th of July! And all who come enjoy it greatly :)
Not all of us would be shocked. Me I’d be “shocked “ if I weren’t invited because it’s absolutely delicious!! I love roast pork. I’m shocked that they were shocked. On top of that they were stupid.
SLONA MU I bet your American friends were NOT from the South. We have a lot of "pig picking", barbecue joints, and will cook a pig for the slightest reason, with different sauces according to which part of our state you are from. We enjoy a good pig!!!
"Press the lumps firmly together until one even mass is obtained, then put your face in between them and give your head a wobble..."
The oven appears really advanced for 1934.
Master at work here. She's very good.
@jazmella Are you a vegitarian then? If so, why watch something saying 'Rabbit Pies'!!! If not - this is how food is - not in convenient packets.
"Use salt and pepper sufficiently, but carefully." If I saw that on a recipe card I'd be like : "huh?" lol
2:07 "As time is precious in the country......"
5:50 " Cut into 4 pieces for decoration...."
Well, which is it?? If time is precious, we don't need Decorations!!!
Wasting food is worse.
She's in for one hell of a shock come rationing, I wouldn't use pastry for decoration, I would make jam or mincemeat tarts for a pudding
That's the way my great nan used to do it.
Awesome! She should make more vids soon!
@jazmella I'm surprised that anyone finds this disgusting. It's simply someone preparing a meal using meat like many people in the world do every day. In the UK we have become unused to seeing meat still on the animal to stop our squeamishness. Would you have been as revolted if the film was about making chicken pies, or is it just because it's a once-cute bunny that gets the chop? Great film, by the way!
I find it revolting as I have pet rabbits and would never think of eating them, or any other animal for that matter. Regardless that others choose to eat the flesh of animals, I do not!
I just don’t like the reminder of what it was. I’m totally fine eating meat so long as I can’t recognize it.
@@sjordan7085 if you don't eat meat and find it revolting why on earth are you watching this video on meat pies?
Better that they killed them quickly for food than what they did to the overpopulation of rabbits nowadays. Myxomatosis horrible disease.
I always feel betrayed when a pie only has a top crust, and not a bottom one. I know these feelings aren't universal though.
As others have commented, I too feel inclined to laud that woman's knife skills. I'm envious.
Bugs Bunny’s grandpa bit the dust. RIP 🥕
Fantastic kitchen. No one really needs more than that.
no wonder 90% of the population then felt 60 was old age and practically an ideal lifetime
Lovely stuff have had a rabbit pie for years I will be making one for dinner on Sunday
@jazmella I think what you mean is "I was disgusted" and not "this is disgusting." Subjective perspective.
Comfort food at its best. Yum!
I will let her bake me a rabbit pie.
If I said no.....
She might try baking me next.........
Rabbits are so lean that bacon & lots of butter has to be added.
@pennellkay I was referring to what's called "rabbit starvation" or lack of nutrition & fat in rabbit meat. Nowadays people would eat this sparingly or with many other foods so malnutrition is not an issue.
pennellkay I'm sorry you don't understand, LOL. This was likely prepared during the depression days & eating too much rabbit meat will lead to malnutrition. I get what you're saying... You can cook it by itself. I don't know another way to explain this. If you'd like to argue with this point I was making then here's the reference for it: "Protein poisoning (also referred to colloquially as rabbit starvation) is a rare form of acute malnutrition caused by a near complete absence of fat in the diet" -Wikipedia
@pennellkay I understood your point from the very beginning my friend... I was pointing out why she used fat & bacon from this old film.
Fantastic - proper cooking! Might even give it a try at the weekend. Got any more of these BFI?
Omg that sounds yummy ,I am going to make that ,great video thank you .
I love watching these mega old vids only because of their voices..... is that weird lol
That rabbit is older than me.
Why thank you countrywoman, that looks lovely
Holy cow this lady knows what she’s doing
LOL!!! Rabbit pies,oooooooo,lovely. Now i wander where all the cats have gone??????
The SECOND worst meat pies in London...
Cold and jelled or hot, the woman still didn't put her napkin in her lap! I'm shocked and dismayed!
LOL...!Why??
😂🤣😂🤣😂
She did not appear to bone the rabbit. Is that correct or did I just miss that?
Thanks
Magnificent. Unfortunately I am a city-reared state-side
person of a younger gener-
ation.
How in the world could I have really learned this were it not for the inter-
net.
Technology, like life itself I guess is kinda like life,
unlike the the romance novel you can't always depend on a happy ending.
From a book. Lol
I'm not sure how happy I'd be to find a quartered boiled egg under the pie crust! They do add them to lasagne in some regions of Italy though, so maybe it's less odd than it sounds
Personally I would have replaced half the water with chicken stock, finely chopped mushrooms, shallots, and carrots, with seasonings and herbs.
Then I would have put the lid on, across the top, and cover in rocksalt flakes, cooked it for 2-hours plus, and then served it with a rich gravy, roast potatoes, and cauliflower and peas.
Mmm.
i would watch modern day cookery shows if they were presented like this 😁
"...a mixture of butter and lard is good..."
Butter adds depth of flavour and lard gives a nice texture. Best combination for pastry :-) Using only margarine or butter makes the pastry soft and a little bit flabby.
@@hrefna1606 But you should NEVER use your fingers to mix the pastry together...the warmth of the hands affects the fat.
@@tomservo56954 no wories for me, my hand is cold, I can't even stay in a room with ac without saying it feels like a freezer...because I'm unhealty, and my heart/blood pressure is weak, my dad sometimes say I'm almost as cold as a corpse when I'm in a room with ac(bassicaly I emit very low amount of body heat)....that's not good...is it? Bassically my blood is not strong enought to warm my palm or the tips of my finggers, both leg and hand.
........ For CORONARY HEART DISEASE! 👎😂😂😂
Stout Country Woman, brought to you by HM the Queen.
Hard boiled egg I never would’ve thought of that
I’ve just been making biscuits and now my kitchen looks a blizzard has blown throw it. I can’t keep my flour under control.
Uh huh...you've been standing across the kitchen throwing handfuls of flour at the measuring cup again haven't you!! I do that once in a while too, just takes the fun out of it when I have to clean up the mess......
GardenTreasures Thank you for your logical response. However, I believe our flour has been genetically modified by Monsanto and come to life by its self. We only think we move it around. This never happens or has happened to any TV chef in living history. It’s a government ploy for mind control. I’m sure of it. Thank you for sharing your own experiences with me. Now, I’m about to bite into my breakfast scone I baked yesterday, I only hope it doesn’t bite me back.
I was gagging at the sight of that rabbit carcass, but that woman's knife skills were off the charts.
Do you eat chicken of any kind?
It really does lovely though. Rich tasting meat.
she makes it look so easy..
Whaaaaat. No Veggies ! :-《》
Aye, you would think onions at least.
@@EdDueim yep we need some real fortitude and gas power in those pies ! ;-p
@jlauralee All saturated fats contribute to increased cholesterol, which is probably not a good thing. It tastes great though ... all things in moderation.
7:04 Could somebody please help me with this part of narration. I am keen to know what type of liquid had been poured into the pie. "A good stock is then poured in" makes no sense.
Johnny B.Good stock. It’s a culinary term, a bit like a light broth or gravy. Check out google for some recipes. Vegetable stock is different to chicken stock.
@@JulieWallis1963 many thanks! That is what i suspected it to be. Oh, and indeed, I should have searched for the "culinary" stock first. Kind regards)
She probably made it from the rabbit bones and organs.
Hmmm! She has done that before...
Great skills...
Looks great but i bet its just as nice without the eggs
Mad cooking skills
Growing up in the post war years, rabbit was an economic item on the weekly menu.
I hated it. But we always ate what we were given.
A few years back i tried making it just to see if my tastebuds had changed their mind.
But no !!^
oh those sleeves!AAARGH!
We can certainly learn from the ancestors of previous generation.
I realize they are on rations but I would need more flavor. Some onions, garlic, salt, pepper and rosemary would be a start. White wine, thyme & savory would be a bonus.
WW2 didn't begin in Britain until 1939. In 1934 they were still working their way through the great depression but food was not rationed. To be fair, I'd probably include herbs (the traditional "sage and onions" taunt from "The Wind in the Willows" comes to mind) but I think you'd find that both the wild rabbit and the bacon back then were much more flavoursome than their modern counterparts.
I have a theory that the increasing numbers of flavours that we find in food these days is to counter the fact that the underlying ingredients are increasingly flavourless as a result of factory farming (of both plants and animals). This doesn't deal with the problem of the nutrient content in foods going down.
Rabbit has lots of flavour.
Nice channel
Looks delicious, even in B&W.
How many watched a cute bunny video after this.
I would try it!😋
Love the accent of the narrator
Iain Dennis she sounds terrifying!
The words that confides flavour ‘steep in water’
Whoaaa, hold up, who ordered the stock via funnel?!?
What on Earth have we done to our beloved Blighty in 84 years. It will never be the same.
Hey Moose!
@@Keefcooks Hey Keef, i forgot i already watched this one. lol.
There will ALWAYS be an England...
this lady have the same hair style from leia from star wars ? mmm curious
No family to share this with during the depression. 🥧
말로만듣던 토끼파이?!
It sounds like the queen from the crown season 1 and 2 is narrating this.
Pues ya lo podías poner en español por k yo lo veo pero para k si no entiendo nada yo sólo hablo en español estas cosas están muy mal.
Fun fact: a rabbit and a cat carcass look exactly the same skinned and headless. So for future reference for those of you who eat rabbit, don’t buy it without the head on
I prefer cute-fuzzy-bunny spit roasted over a fire when possible; not keen on rabbit pie at all, but I'd certainly eat it if there was nothing else. I think I wouldn't put the boiled eggs in.
maybe the dryness of the egg helps mop up the excess water and stock?
Masterchef couldn’t do any better than that.
Please post the 'Elmer Fudd' recipe if you got it! lol.