Fowl Pie, Mock Strasburg

Ingredients

• Bone a pheasant
• fowl
• a brace of partridges
• half a tea-spoonful of salt
• a good pinch of pepper
• a piece of butter about the size of an egg
• four truffles
• a very small piece of garlic
• two shallots
• some nutmeg
• a tea-spoonful of salt
• a spoonful of sugar
• a dessert-spoonful of brandy
• a table-spoonful of sherry
• a pint of water

Method

1. 1

   Bone and cut the meat of the pheasant, fowl, and partridges into pieces.

2. 2

   Layer the meat, seasoning, and truffles in a covered baking dish.

3. 3

   Bake for one hour in a moderate oven.

4. 4

   Prepare gravy by stewing down the bones with garlic, shallots, nutmeg, salt, sugar, brandy, sherry, and water until reduced by half.

5. 5

   Strain and pour over the meat, cover, and return to the oven for two hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 542. The excerpt below is the record exactly as published.

Fowl Pie, Mock Strasburg.— This dish is better when made with game, but when ex- pense is considered, rabbits_ and pigeons may be substituted. We, however, give the recipe for game. Bone a pheasant, fowl, and a brace of partridges, and cut the meat into pieces about two inches in length, and a quarter of an inch in thickness. Allow to every pound of meat half a tea-spoonful of salt, a good pinch of pepper, a piece of butter about the size of an Qgg, and four truffles. Put the meat, flavour- ing, and truffles in a covered baking-dish, arranging, in layers, first meat, then season- ing and butter, then truffles, and bake for one hour in a moderate oven. Next prepare the gravy, by stewing down the bones of the fowl, pheasant, &c., with a very small piece of garlic, two shallots, some nutmeg, a tea-spoon- ful of sjilt, one clove, a spoonful of sugar, a dessert-spoonful of brandy, a table-spouuful of sherry, and a pint of water

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