A Cold Raised Game Pie

Ingredients

• one pound of flour
• four ounces of butter
• a teaspoon ful of salt
• one gill and a half of hot water
• some forcemeat
• some foie gras
• slices of truffles
• any game freed from bone or sinew
• a little very good essence

Method

1. 1

   Make paste with flour, butter, salt, and hot water.

2. 2

   Line a pie mould with paste and bacon, fill with layers of forcemeat, foie gras, truffles, and game.

3. 3

   Cover with paste, bake for four hours, and pour in consomme through a hole to moisten.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 25. The excerpt below is the record exactly as published.

A COLD RAISED GAME PIE fMO make the paste, take one pound of flour, four ounces of butter, a teaspoon ful of salt, one gill and a half of hot water. Place the flour on your slab, make a hollow in the centre. Put the butter, water and salt into a stewpan over the fire until it is heated, but not hotter than your hand could bear. Pour this gradually into the flour, and mix it quickly with your hand, taking care to knead the whole firmly into a compact paste, roll in a napkin and keep it in a warm place until ready for use. With this paste you line your raised pie mould, which has been well greased. Place it on a baking sheet with two thicknesses of foolscap paper round the outside of the mould. When the mould is lined with paste, you next line again with slices of fat bacon cut very thin. At the bottom of the mould place some forcemeat, made with veal and fat bacon in equal proportions, some foie gras, slices of truffles, some fillets of hare (or venison) well seasoned, pheasant, partridge, or any game freed from bone or sinew, repeat the foie gras, then again the forcemeat until the pie is full, putting in a little very good essence

Cook this with the app: pantry check, scaling, and the assistant.