Cold Game Pie

Ingredients

• Make three pints of force-meat
• Cut all the meat from two partridges or grouse
• three quarts of water
• three pounds of a shank of veal
• four large slices of fat salt pork
• one onion
• salt
• pepper
• half a cupful of well-seasoned stock

Method

1. 1

   Boil bones with water and veal.

2. 2

   Fry pork until brown, then add onion.

3. 3

   When yellow, add meat of birds, dredge with salt, pepper, and flour, stir for four minutes, then cool.

4. 4

   Line a pie mould with paste, layer with pork, force-meat, and grouse until filled.

5. 5

   Moisten with stock.

6. 6

   Cover with paste, seal, and bake for three and a half hours.

7. 7

   Prepare sauce while baking, adding herbs and onions to boiling bones and veal.

8. 8

   Strain and reduce to one quart.

9. 9

   Pour gravy into pie after baking.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 78. The excerpt below is the record exactly as published.

salt, pepper and potatoes. Simmer twenty minutes longer. Heap the vegetables in the centre of a hot dish, and arrange the tails around them. Pour the gravy over all, and serve. Ragout of Mutton. Three pounds of any of the cheap parts of mutton, six table-spoonfuls of butter, three of flour, twelve button onions, or one of the common size ; one large white turnip, cut into little cubes ; salt, pepper, one quart of water and a bouquet of sweet herbs. Cut the meat in small pieces. Put three table- spoonfuls each of butter and flour in the stew-pan and when hot and smooth, add the meat. Stir until a rich brown, and then add water, and set where it will simmer. Put three table-spoonfuls of butter in a frying-pan, and when hot, put in the turnips and onions with a teaspoon- ful of flour. Stir all the time until a golden brown ; then drain, and put with the meat. Simmer for an hour and a half. Garnish with rice, toasted bread, plain boiled macaroni or mashed potatoes. Small cubes of potato can be added half an hour before dishing. Serve very hot. Ragout of Veal. Prepare the same as mutton, using one table -spoonful more of butter, and cooking an hour longer. Chicken Pie. One fowl weighing between four and five pounds, half the 170 MISS PARLOA'S NEW COOK BOOK. rule for chopped paste (see chopped paste), three pints o' water, one-fourth of a teaspoonful of pepper, one table- spoonful of salt (these last two quantities may be increased if you like), three table-spoonfuls of flour, three of butter, two eggs, one table -spoonful of onion juice and a bouquet of sweet herbs. Clean the fowl, and cut in pieces as for serv- ing. Put it in a stew-pan with the hot water, salt, peppei and herbs. When it comes to a boil, skim, and set back where it will simmer one hour and a half. Take up the chicken and place in a deep earthern pie dish. Draw the stew-pan forward where it will boil rapidly for fifteen minutes. Skim off the fat and take out the bouquet. Put the butter in a frying-pan, and when hot, add the flour. Stir until smooth, but not brown, and stir in the water in which the chicken was boiled. Cook ten minutes. Beat the eggs with one spoonful of cold water, and gradually add the gravy to them. Turn this into the pie dish. Lift the chicken with a spoon, that the gravy may fall to the bottom. Set away to cool. When cold, roll out a covering of paste a little larger than the top of the dish and about one-fourth of an inch thick. Cover the pie with this, having the edges turned into the dish. Roll the remainder of the paste the same as before, and with a thimble, or something as small, cut out little pieces all over the cover. Put this perforated paste over the first cover, turning out the edges and rolling slightly. Bake one hour in a moderate oven. Pasties of Game and Poultry. Make three pints of force-meat. (See force-meat for game.) Cut all the solid meat from four grouse. Lard -each piece with very fine strips of pork. Put half a cupful of butter and a finely-cut onion in a frying-pan. Stir until the onion is yellow ; then put in the grouse, and cook slowly, with the cover on, for forty minutes. Stir occasionally. Take up the ENTREES. 17^ grouse, and put three table -spoonfuls of flour with the buttei remaining in the pan. Stir until brown ; add one quart of stock, two table-spoonfuls of glaze, a bouquet of sweet herbs, and four cloves. Simmer twenty minutes, and strain. Butter a four-quart earthen dish, and cover the bottom and sides with the force-meat. Put in a layer of the grouse, and moisten well with the gravy, which must be highly seasoned with salt and pepper ; then put in the yolks of six hard-boiled eggs, and the whites, cut into rings. Moisten with gravy, and add another layer of grouse, and of eggs and gravy. Twelve eggs should be used. Make a paste as for chicken pie. Cover with this, and bake one hour and a half. Serve either hot or cold. Any kind of meat pasties can be made in the same man- ner. With a veal pastie put in a few slices of cooked ham. Cold G-arne Pie. Make three pints of force-meat. (See force-meat foi game.) Cut all the meat from two partridges or grouse, and put the bones on to boil with three quarts of water and three pounds of a shank of veal. Fry four large slices of fat salt pork, and as soon as brown, take up, and into the fat put one onion, cut in slices. When this begins to turn yellow, take up, and put the meat of the birds in the pan. Dredge well with salt, pepper and flour, and stir constantly for four minutes ; then take up, and put away to cool. Make a crust as directed for raised pies. Butter the French pie mould very thoroughly, and line with paste. Spread upon the paste — both upon the sides and bottom of the mould — a thin layer of fat salt pork, then a layer of force-meat, one of grouse, again one of force-meat, and so on until the pie is filled. Leave a space of about half an inch at the edge of the mould, and heap the filling in the centre. Moisten with half a cupful of well-seasoned stock

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