Game Pie

Ingredients

• 1 doz. birds — quail, snipe, woodcock, etc.
• about 2 qts. of water
• salt, pepper
• 1 bunch of minced parsley
• 1 onion, chopped fine
• 3 whole cloves
• 1/2 lb. of salt pork
• 2 tablespoons of browned flour
• piece of butter as large as an egg
• 1 pt. of potatoes, cut into dice
• a rich crust

Method

1. 1

   Boil birds in water with seasonings, thicken with flour, layer in a dish with potatoes and gravy, and bake.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 201. The excerpt below is the record exactly as published.

GAME PIE. — Clean thoroughly 1 doz. birds — quail, snipe, woodcock, etc., and halve them; add about 2 qts. of water, and when it boils skim; next add salt, pepper, 1 bunoh of minced parsley, 1 onion, chopped fine, and 3 whole cloves; put in Yz lb. of salt pork, cut into dice, and let all boil till tender, care- fully keeping the birds covered with water. Thicken with 2 table- spoons of browned flour, and let it boil up, stir in piece of butter as large as an ^%^, remove from the fire and let cool. Have at hand 1 pt. of potatoes, cut into dice, also a rich crust

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