Game Pie
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
If liked without the cover, remove the upper layer of bacon and fill with broken aspic jelly.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 161. The excerpt below is the record exactly as published.
Game Pie. — This kind of Pie is generally called a Raised Pie. It can be baked in the old-fashioned way in a deep dish which fits into an ornamental brown china case, or it can be put into an oval metal mould with a hinge, or it can be baked and served in a fire-proof dish made specially for Game Pies. If the first plan is followed only a sham crust of flour and water is made ; this is removed when the Pie is baked, and when the Pie is cold chopped aspic jelly is substituted for it. The metal ring must be well buttered inside, then neatly lined with the crust, the hinge closed, and the mould set upon a baking sheet whilst the pie is baked. To line the mould, cut an oval piece of paste a little larger than the bottom of it, so that the edges may turn up and be more readily fixed to the wall, or side paste. Then cut a strip three and a half inches wide and sufficiently long to go round the inside of the wall of the mould, and fix the lower edge of this to the oval piece at the bottom with white of egg, pinching them closely together. When the pie is packed cut another oval of paste for the top, cement it to the top of the wall Avith Avhite of egg and pinch it tightly. A hole one inch square must of course be made at the top. Recipes for crusts suitable for Raised Pies are ghren in Chapter XVII, but none is better than the American recipe given here with the Venison Pasty. If the pie is baked in the fire-proof dish no crust or lining is required, but the lid must be securely fastened down during the baking Avith a band of flour and water paste. In all Raised Pies good forcemeat and strong jelly gravy are essentials. The game is generally boned, and the bones greatly assist the gravy. A couple of sheep’s feet and an ounce of glaze should be used for the gravy; if the sheep’s feet cannot be had, a quarter of an ounce of gelatine will be needed to make the jelly firm. A good Game Pie is made of a pheasant, two partridges, and the back and hind-quarters of a hare that has been cut in two GAME PIE 237 behind the shoulders. Bone the game if possible ; if not, cut off the meat in as large and neat pieces as you can. Break up the bones in a mortar, mashing them with the pestle, and then put them into a two-quart stewpan with three ounces of lean ham or bacon, two sheep’s feet cut up and cleaned, an ounce of glaze, a bunch of herbs, twelve peppercorns, a minced shallot, a three- ounce onion, a teaspoonful of salt, and a saltspoonful of mignonette pepper. Boil, and then simmer. When the broth is strong strain it, set it to cool, and skim. When it is clear, flavour it with a sherry glass of Marsala (wine is considered essential in Raised Pies), a teaspoonful of red currant jelly, a tablespoonful of mushroom ketchup, and, if liked, a teaspoonful of anchovy vinegar. Colour if required. Reduce the broth by a quarter, so as to have it as strong and savoury as possible, strain, and set it aside. Make the forcemeat of the livers of the birds and the hare, and a quarter of a pound of ham or bacon, pound all well, mix with two ounces of panada (see page 203), moisten with one egg, and when the forcemeat is pounded to a paste pass it through the hair sieve. Clean and peel a quarter of a pound of mushrooms
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.