Game Pie

Ingredients

• two or more kinds of game
• some half-boiled bacon
• truffles
• bits of tongue
• a little cold water
• a flour and water paste
• broken bits of aspic jelly
• a wreath of parsley

Method

1. 1

   Remove any tainted parts from the game.

2. 2

   Cut the meat into large pieces and pound the smaller fragments with bacon.

3. 3

   Season and add truffles and tongue if convenient.

4. 4

   Simmer bones in cold water for broth.

5. 5

   Layer large pieces and pounded portions in a deep dish, moisten with broth, cover with paste, and bake for three hours.

6. 6

   Let cool, remove paste, and decorate with aspic jelly and parsley.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 98. The excerpt below is the record exactly as published.

Game Pie. Take two or more kinds of game, and be sure they are quite fresh. Remove any part that may be tainted by the shot, or any other cause. Cut off the meat in large and neat pieces ; put in a mortar the smaller fragments with some half-boiled bacon, pound and mix thoroughly, and season. If convenient cut up truffles and bits of tongue, and add. Set the bones on in a little cold water, and simmer till you have a small quantity of rich broth. Place the large pieces and the pounded portions in alternate layers in a deep dish (which fits into an outer dish of ornamental ware), moisten with the broth, cover with a flour and water paste, bake for three hours, let it get cold, remove the paste, and put the dish in its ornamental frame, cover with broken bits of aspic jelly and set croutons of aspic jelly all round, fold a napkin on a large dish, put the game-pie dish on it, and arrange a wreath of parsley

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