Fieldfare Pasties

Ingredients

• half a dozen birds — fieldfares, snipes, woodcocks, quails, and young plovers
• a little butter
• three or four eggs
• one pound and a half of veal
• half a pound of bacon
• the same of liver
• a good squeeze of lemon-juice

Method

1. 1

   Draw the birds and steam their insides in butter.

2. 2

   Brown the birds lightly in butter.

3. 3

   Stir in beaten eggs and milk, then add a forcemeat of veal, bacon, and liver seasoned with spices.

4. 4

   Layer in a dish with birds and forcemeat, cover with paste, and bake for 45-60 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 511. The excerpt below is the record exactly as published.

Fieldfare Pasties. — Take half a dozen bu-ds — fieldfares, snipes, woodcocks, quails, and young plovers — draw them, and put the insides into a stewpan with a httle butter, fii-st taking out any grit from the gizzards. When they have steamed enough in the butter (they should not brown), take them out, and put the birds into the butter to brown lightly. Eemove them ; add a little more butter, and stir in three or fom- eggs well beaten ^vith a tea-cupful of milk. Have ready a forcemeat of veal, bacon, and caH's liver, in the proportion of one pound and a half of veal to half a pound of bacon, and the same of liver. Season with pepper, salt, and spice. Stir this mince into the stewpan, and when it is sufiiciently dressed, and thick enough, spread a layer over the bottom of a dish, and when a sweetbread is obtainable cut it, when boiled, into pieces the size of a small nut- meg, and mix these with it. The birds and their trails must now be laid on the forcemeat, with a sprinkling of stilt and pepper, and a good squeeze of lemon- juic

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