Get three pigeons, either half bake or roast them.
Take about a quart of beef gravy (see Beef Gravy), three
or four mushroom buttons, and (about a tea-spoonful)
of sweet herbs, season with seasoning salt: put a part
of the gravy into a stewpan, with an ounce of butter
mixed with half an ounce of flour, or thicken it with
the brown roux; (see brown roux) simmer it over the
fire, adding the remainder of gravy by degrees, be care-
ful it is not knotty, put in the pigeons, and let the
whole simmer together until they are done, a lit-
tle forcemeat may be added with the pigeons, and a
glass or two of sherry✪ Filling Raised Pies with Pigeons. Colour it a fine brown with
gravy colouring; fill your pie. If you send it to table
without a cover, garnish the top with parsley and slices
of lemon to fancy.
All fowl pies are prepared in a similar manner.
RABBITS, OR ANY KIND OF MEAT, POULTRY, OR GAME.
Cut the rabbit in pieces and fry it. Use only the
prime parts, and proceed as before.
Use the liver of the rabbit in making the forcemeat,
as for pigeons.
Any other pie is prepared in the same manner as
these, whether it be meat, poultry, or game, or fill it
with a ragout of veal, &c. (see Cookery Made Easy.)
A FRENCH RAISED PIE OF FOWLS OR GAME, TO BE
SERVED COLD.
Pick, singe, and draw the birds and bone them, sea-
son the insides with seasoning salt, mixed with spice;
CONFECTIONARY
.4
fill them with the forcemeat for pies to make them in
their original shape, put them into a stewpan with some
good consomme, or gravy, with the bones and the re-
maining part ot the forcemeat that was not put in the
birds; add a few button mushrooms and truffles, with
some of the liquor from the last, if they are preserved;
let the whole stew gently on the stove or fire until the
birds are done, strain off the gravy and season it with
cayenne and white pepper and salt, let them remain
until cold, then place them in the case, fill up the va-
cancies with the forcemeat, truffles, mushrooms, and
gravy, which should be a jelly. Cover them with the
remaining portion of the jelly, ornament the top with
clear aspic chopped small, and some cut in croutons for
a border, and with slices of lemon and sprigs of parsley
The case is made in a tin mould which is made to open
in two; take some tart paste, or the cuttings of puff
paste, into which you mix a little flour, and work it clear,
butter the mould, and put it on a sheet of buttered
paper, roll out the paste into a sheet half an inch in
thickness, cut out a strip or band to place round the
side, which you press well into the volutes or ornaments,
join the two edges by moistening them with egg, work
down the paste to form a small rim or edge at the bot-
tom, cut out a piece of paste for the bottom, egg the
edges of it, and place it in with the egged edge down-
wards, which will come on the rim previously made ;
close it well, trim the paste from the top, fill it wdth bran
and bake it in a moderate oven; when it is baked, clean
out the bran, and fill it as before directed. For Pheasant
pies preserve the head and skin of the neck as far as the
breast, with the feathers on; pass a wrire through it to
make it retain its natural position, which you fix on at
one end; preserve also the w'ings, which place at the
sides, fixing them with a little clarified butter; stick the
feathers of the tail into the crust opposite the head;
place it on
Page 11 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Get three pigeons, either half bake or roast them. Take about a quart of beef gravy (see Beef Gravy), three or four mushroom buttons, and (about a tea-spoonful) of sweet herbs, season with seasoning salt: put a part of the gravy into a stewpan, with an ounce of butter mixed with half an ounce of flour, or thicken it with the brown roux; (see brown roux) simmer it over the fire, adding the remainder of gravy by degrees, be careful it is not knotty, put in the pigeons, and let the whole simmer together until they are done, a little forcemeat may be added with the pigeons, and a glass or two of sherry. Colour it a fine brown with gravy colouring; fill your pie. If you send it to table without a cover, garnish the top with parsley and slices of lemon to fancy.
All fowl pies are prepared in a similar manner.
RABBITS, OR ANY KIND OF MEAT, POULTRY, OR GAME.
Cut the rabbit in pieces and fry it. Use only the prime parts, and proceed as before.
Use the liver of the rabbit in making the forcemeat, as for pigeons.
Any other pie is prepared in the same manner as these, whether it be meat, poultry, or game, or fill it with a ragout of veal, &c. (see Cookery Made Easy.)
A FRENCH RAISED PIE OF FOWLS OR GAME, TO BE
SERVED COLD.
Pick, singe, and draw the birds and bone them, season the insides with seasoning salt, mixed with spice;
.4
fill them with the forcemeat for pies to make them in their original shape, put them into a stewpan with some good consomme, or gravy, with the bones and the remaining part of the forcemeat that was not put in the birds; add a few button mushrooms and truffles, with some of the liquor from the last, if they are preserved; let the whole stew gently on the stove or fire until the birds are done, strain off the gravy and season it with cayenne and white pepper and salt, let them remain until cold, then place them in the case, fill up the vacancies with the forcemeat, truffles, mushrooms, and gravy, which should be a jelly. Cover them with the remaining portion of the jelly, ornament the top with clear aspic chopped small, and some cut in croutons for a border, and with slices of lemon and sprigs of parsley The case is made in a tin mould which is made to open in two; take some tart paste, or the cuttings of puff paste, into which you mix a little flour, and work it clear, butter the mould, and put it on a sheet of buttered paper, roll out the paste into a sheet half an inch in thickness, cut out a strip or band to place round the side, which you press well into the volutes or ornaments, join the two edges by moistening them with egg, work down the paste to form a small rim or edge at the bottom, cut out a piece of paste for the bottom, egg the edges of it, and place it in with the egged edge downwards, which will come on the rim previously made ; close it well, trim the paste from the top, fill it wdth bran and bake it in a moderate oven; when it is baked, clean out the bran, and fill it as before directed. For Pheasant pies preserve the head and skin of the neck as far as the breast, with the feathers on; pass a wire through it to make it retain its natural position, which you fix on at one end; preserve also the wings, which place at the sides, fixing them with a little clarified butter; stick the feathers of the tail into the crust opposite the head; place it on
Records on this page
Filling Raised Pies with Pigeons