Cassell's dictionary of cookery

IS smtable where game is abundant and expense no object. Make a thick stiff crust, for directions for which, see Raised Pie. It may either be baked in a mould, or formed into shape with the hands. The latter operation is not easy for those unaccustomed to it. Line the bottom with slices of fat bacon ; spread over that a layer of forcemeat, made by scalding the livers of the birds, and pounding them with then- weight in fat bacon and lean ham, a few truffles, some bread-crumbs, salt, pepper, savoury herbs, parsley, and rasped lemon-rind. Then put in some of the joints of the birds— the breasts should be larded — and strew over all some finely-chopped mushrooms. Repeat until the pie is full. Season rather lightly, and keep putting little lumps of butter in amongst the other ingredients. Lay some slices of bacon on the top, put on the Ud, ornament with pastry leaves and other devices, brush over with beaten egg, and bake in a moderate oven. I If the pie is to be served hot, pour some strong i gravy over it as soon as it is baked ; if cold, '• take away the bacon from the top, and put some roughed aspic jelly over it before sending it to ' table. This pie may be made of pheasants, j partridges, woodcocks, snipe, grouse, &c. Time ! to bake, three or four hours for a large pie. Probable cost, &c., uncertain, according to the { size and contents. Game Pie (Hunting).— Make a stiff short crust for raised pie {see Raised Pie) ; bake ' in a moderate oven. Cut into neat and rather : small joints, one turkey, two pheasants, two ' partridges, two woodcocks, half a small hare, one grouse, one snipe, and one large ox-tongue. Stow them gently till tender, season rather highly, put them into the crust, pour over them a little of the gravy in which they were , stewed, and strew on the top some finely- ! chopped stewed mushrooms. Put on the lid, and warm the pie in a moderate oven when wanted. Time, three or four hours to prepare. Game, Pies of. — Very good pies may be made of game, either cut into joints or, if the birds are small, put in whole. The seasoning should be rather high, and it is usual to put a beef-steak at the bottom of the dish. Game pies are often too mucli cooked, and thus the flavour is spoilt. A little good melted butter, mixed with claret, and a soupçon of lemon- juice may be poured over the game when it is to be eaten hot. Stewed macaroni is sometimes substituted for the beef-steak in game pies. Time, cost, &c., according to the size. Game, Pur^e of.— Take the remains of cold game ; pick off all the meat, and put the skin, gristle, and bones intoa saucepan, with a bunch of thj-me, a stick of celerj-, a breakfastcupful of stock, and a lump of butter rolled in flour. Simmer gently until reduced one-half. Remove the scum as it rises. Put the meat into a moi-tar with a lump of butter, a little pepper and salt, and a spoonful of gravy. Pound it to a smooth paste, and rub it through a coarse GAM (240) GAM sieve. Mix it with the gicavy and a little cream, stir it over the fire till hot, and serve with croquettes of potatoes round the dish. Time, about one hour and a half to prepare. Probable cost, 6d., exclusive of the cold game. Sufficient, puree made with one pound of game, for three persons.