A Simple Game Pie

Ingredients

• one cupful of rice
• half a cupful of milk
• a teaspoonful of salt
• a saltspoonful of pepper
• a tablespoonful of butter
• two tablespoonfuls of butter
• two of flour
• a pint of water or stock
• a teaspoonful of Worcestershire sauce

Method

1. 1

   Boil rice for 30 minutes, drain, and mix with milk, salt, pepper, and butter.

2. 2

   Season birds, prepare sauce with butter, flour, and stock, pour over game, cover with rice, and bake for 1 hour.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 33. The excerpt below is the record exactly as published.

two tablespoonfuls of butter and two of flour together; add a pint of milk, stir until boiling; add a teaspoonful of salt, a dash of pepper and one pint of nicely-seasoned blocks of cold cooked chicken. Fill this mixture in the centre of the cups, cover with a layer of rice, stand in a pan of boiling water, and cook in the oven for twenty minutes. Turn carefully on a heated dish, gar- nish with nicely-seasoned peas, and send to the table. MOCK TERRAPIN Cut bits of cold roasted fowl, turkey or duck in cubes of one inch. Measure ; to each pint allow two tablespoonfuls of butter, one tablespoonful of flour, half a pint of milk and the hard-boiled yolks of three eggs. Rub the butter and flour together, add the milk, stir until boiling; add this gradu- ally to the yolks of the eggs, rubbing all the while. When you have a perfectly smooth, thick, yellow sauce, add the chicken; stand it over hot water for at least twenty minutes, add a level teaspoon- ful of salt, a saltspoonful of white pepper and a teaspoonful of Worcestershire sauce or soy. Serve smoking hot. I20 My Best 250 Recipes CREAMED FISH Rub together one tablespoonful of butter and one of flour; add half a pint of milk, stir until boiling; take from the fire, add a level teaspoon- ful of salt, a saltspoonful of pepper and one pint of cold cooked fish, picked in flakes ; stand this over hot water until thoroughly heated. Serve on toast, in pate shells, paper cases or in a potato border. MY BEST GAME AND POULTRY RECIPES In buying poultry choose those which are well fed but not too fat. Young chickens, ducks and geese are recommended to invalids, not that they are more nutritious or tender, but because they contain less fat. Duck is less digestible than turkey or chicken. Wild birds, "game" as we call them, being natural, are not over fat, hence are more wholesome than the barnyard overfed fowls. The ordinary hog is an excellent example of an over-fattened animal. The deer, a natural wild animal, has scarcely a trace of fat; the flesh is tender and very easy of digestion. The red flesh of wild land birds and animals is less stimu- lating, and when carefully cooked is wholesome and easily digested. All meats should be quickly heated at first. This sears the outside and retains the flavor and juices. The after-cooking may be done slowly, especially with white-fleshed birds, as turkey and chicken. Game is best cooked quickly and served at once. There is quite a difference in quality and flavor of wild ducks. The canvasback and red- head ducks are always best cooked without stuff- 122 My Best 250 Recipes ing ; it seems a pity to stufif these fine birds. Mal- lards, teals, widgeons and woodducks may be stuffed with rice, hominy or potatoes nicely sea- soned with chopped English walnuts. Canvas- backs and redheads are vegetable eaters, hence the flesh is sweet and palatable. A SIMPLE GAME PIE Boil one cupful of rice in plenty of water for half an hour. Drain, and add half a cupful of milk, a teaspoonful of salt, a saltspoonful of pep- per and a tablespoonful of butter. Beat and mix well. Cut the birds in halves or quarters accord- ing to the size ; put them in a baking-dish, season with salt, pepper, chopped onion and chopped parsley. Rub together two tablespoonfuls of but- ter and two of flour, add a pint of water or stock

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