699. GAME PIE IN MOULD.
For pies in moulds a short paste (No. 790) is substituted
for puff paste, and this should be made first. Skin and
draw a hare ; save the blood, remove the two fillets from
each side of the spine, and cut these into strips half an inch
thick and put them aside on a plate ; bone the remainder
of the hare ; put the bones, head, and neck into a stewpan,
after having split the two latter in halves; pare off one
pound of cushion of veal from skin, gristle, and sinew ; put
the trimmings in the stewpan with the bones of hare;
remove also the rind of one pound of fat bacon ; put this
PRACTICAL HOUSEHOLD COOKERY. 349
aside, add the rind to the stewpan, together with a boned
ealfs foot cut in pieces, a "bouquet garni," one onion with
four cloves stuck in it, and moisten with three pints of
stock ; season with salt and pepper✪ Partridge Pie ; boil ; skim the broth
in the usual way and simmer for about an hour, meanwhile
chop up the pieces of boned hare, veal, and half the
quantity of the fat bacon, previously freed from rind ; pass
them through the sausage machine, taking care to add the
blood of the hare whilst grinding the meat^ When done
lay the forcemeat on a dish and season it well with allspice ;
and cut the remainder of the fat bacon into strips the
same size as the fillets of hare. Take an eight-inch oval
pie-mould, butter the inside, and line it at the bottom
and round the sides, half an inch above the top of the
mould, with shoit paste, previously made for that purpose
and rolled to an even thickness about the third of an inch ;
lay some of the forcemeat at the bottom of the mould,
then three or four strips each of bacon and fillet of hare,
nicely intermixed and laid lengthwise, then another layer of
forcemeat and strips, and finish with a layer of forcemeat.
When the broth has boiled its proper time, and is well
reduced, strain it through a cloth and pour about three
quarters of a pint of it into the pie, making at the same
time a few holes in the forcemeat with a trussing needle ;
lay a bay-leaf on the top ; cover the pie with short paste,
having previously moistened the border of the mould with
water, then press the two together between the thumb
and finger to form the edge. Cut the superfiuous paste
even with the mould, and pinch round again ; roll out the
remaining paste, cut it of the same shape as the top of the
pie, to make a second cover ; moisten the first with a brush
dipped in water, and lay this second cover over it ; brush
over the top with the yolk of a beaten egg, then with a
pointed knife cut a round hole half an inch wide in the
350 PRACTICAL HOUSEHOLD COOKERY.
centre, and cover it with a loose piece of paste. Set it in
a well* heated oven to bake for about two hours and a half,
but should the oven be too fierce, cover the pie with a sheet
of buttered paper to prevent the crust getting too brown.
Note. — A pound or two of truffles cut in quarters and
properly mixed with the forcemeat will greatly improve
the flavour of this pie. The flesh of a boned rabbit can
also be substituted for veal, and any kind of boned winge<l
game can likewise be added to the pie.
700. PORK PIE IN MOULD. ✪ Pork Pie in Mould
Page 154 · 4 recipe records on this page
Presented as published in 1891. 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
699. GAME PIE IN MOULD.
For pies in moulds a short paste (No. 790) is substituted for puff paste, and this should be made first. Skin and draw a hare ; save the blood, remove the two fillets from each side of the spine, and cut these into strips half an inch thick and put them aside on a plate ; bone the remainder of the hare ; put the bones, head, and neck into a stewpan, after having split the two latter in halves; pare off one pound of cushion of veal from skin, gristle, and sinew ; put the trimmings in the stewpan with the bones of hare; remove also the rind of one pound of fat bacon ; put this
aside, add the rind to the stewpan, together with a boned ealfs foot cut in pieces, a "bouquet garni," one onion with four cloves stuck in it, and moisten with three pints of stock ; season with salt and pepper ; boil ; skim the broth in the usual way and simmer for about an hour, meanwhile chop up the pieces of boned hare, veal, and half the quantity of the fat bacon, previously freed from rind ; pass them through the sausage machine, taking care to add the blood of the hare whilst grinding the meat ; When done lay the forcemeat on a dish and season it well with allspice ; and cut the remainder of the fat bacon into strips the same size as the fillets of hare. Take an eight-inch oval pie-mould, butter the inside, and line it at the bottom and round the sides, half an inch above the top of the mould, with shoit paste, previously made for that purpose and rolled to an even thickness about the third of an inch ; lay some of the forcemeat at the bottom of the mould, then three or four strips each of bacon and fillet of hare, nicely intermixed and laid lengthwise, then another layer of forcemeat and strips, and finish with a layer of forcemeat. When the broth has boiled its proper time, and is well reduced, strain it through a cloth and pour about three quarters of a pint of it into the pie, making at the same time a few holes in the forcemeat with a trussing needle ; lay a bay-leaf on the top ; cover the pie with short paste, having previously moistened the border of the mould with water, then press the two together between the thumb and finger to form the edge. Cut the superfiuous paste even with the mould, and pinch round again ; roll out the remaining paste, cut it of the same shape as the top of the pie, to make a second cover ; moisten the first with a brush dipped in water, and lay this second cover over it ; brush over the top with the yolk of a beaten egg, then with a pointed knife cut a round hole half an inch wide in the
centre, and cover it with a loose piece of paste. Set it in a well* heated oven to bake for about two hours and a half, but should the oven be too fierce, cover the pie with a sheet of buttered paper to prevent the crust getting too brown.
Note. — A pound or two of truffles cut in quarters and properly mixed with the forcemeat will greatly improve the flavour of this pie. The flesh of a boned rabbit can also be substituted for veal, and any kind of boned winged game can likewise be added to the pie.
700. PORK PIE IN MOULD.
Records on this page
Game Pie in MouldPartridge PieSnipe PiePork Pie in Mould