Game Pie

Ingredients

• partridges
• ducks
• one peeled raw truffle
• two or more to ducks
• forcemeat
• a few slices of veal
• thin slices of bacon
• upper crust
• two quarts of stock
• reduced to one pint

Method

1. 1

   Bone the game birds and stuff with forcemeat.

2. 2

   Prepare the crust, place veal and forcemeat in the bottom, lay in the game, cover with bacon, and add the upper crust.

3. 3

   Bake for four hours.

4. 4

   Stew giblets with ham, bones, shallots, mace, thyme, and parsley in stock until reduced, strain, and pour into the pie when cold.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 449. The excerpt below is the record exactly as published.

GAME PIE. To be eaten cold : Bone partridges, ducks or other game ; stuff with forcemeat ; allow one peeled raw truffle to each small bird, two or more to ducks, etc. Prepare the crust, place a few slices of veal ana" a thick layer of forcemeat on the bottom, lay in the game, cover with thin slices of bacon, and put on upper crust. Bake four hours. Stew the giblets with some ham, the bones, some shallots, a little mace^ thyme and parsley, in two quarts of stock until reduced to one pint ;. strain and pour into the pie when cold. Let it stand twenty-four hours

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