Combination Game Pie

Ingredients

• a cup of small, drained oysters
• 2 kidneys, cut into quarters
• a cup of pimolas, or with plain olives, stoned
• 3 hard-boiled eggs, minced fine
• 1 doz. button onions, parboiled
• the juice of half a lemon
• butter
• browned flour
• season well with salt, pepper

Method

1. 1

   Clean the birds and stew them in weak stock if tough.

2. 2

   Brown young birds in hot butter after dredging with flour.

3. 3

   Arrange in a baking dish with breasts up.

4. 4

   Make gravy from stock, season, thicken with butter and browned flour.

5. 5

   Fill center with oysters, kidneys, pimolas, eggs, and onions.

6. 6

   Pour gravy over, cover with puff-paste, make a slit, and bake covered for 5/8 hour, then brown.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 202. The excerpt below is the record exactly as published.

OMBINATION GAME PIE.— Wild pigeons and quails, rice birds, snipe, woodcock — in fact any small edible birds — may be blended in this. Clean the birds, and. if tough, stew them in weak stock. If they are too large for a whole bird to be served for one portion — cut them in halve? through the breastbone. If the birds are young and tender they may be browned in hot but- ter; first dredging them with flour instead of parboiling. Ar- range them in a deep, round baking-dish with the breasts up and the feet pointing toward the center. Make a gravy of the stock in which they were parboiled, season well with salt, pepper, onion juice, and the juice of half a lemon; thicken with butter and browned flour. Fill in the central SDace left by the feet of the game with mushrooms, a cup of small, drained oysters. 2 kidneys, cut into quarters, "Yl a cup of pimolas, or with plain olives, stoned, and 3 hard-boiled eggs, minced fine, with 1 doz. button onions, parboiled

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