Game Pie

Ingredients

• four ounces of powdered spice
• a pound and a half of truffles
• Sufficient for ten or twelve persons
• a good slice of bacon fat
• two bay-leaves
• a quarter of a pint of dissolved gravy-jelly

Method

1. 1

   Season the mixture with powdered spice, pound it in a mortar, and mix with truffles.

2. 2

   Make pastry and mold it.

3. 3

   Cover the bottom of the pie with bacon, place hare and forcemeat, then add partridges.

4. 4

   Cover with bacon fat and bay leaves, put the lid on, ornament, and bake for four hours.

5. 5

   After cooling, pour gravy jelly through a hole in the lid.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1110. The excerpt below is the record exactly as published.

four ounces of powdered spice, pound it in a mortar, and afterwards mix with it a pound and a half of truffles. [Make some pastry, and mould it to the proper shape, according to the directions already given {see Paste for Raised Pies) ; cover the bottom of the pie with a layer of slices of fat bacon, place upon this half the hare and half the forcemeat, then put in the partridges, two with their breasts upwards and two with their breasts downwards, place the remainder of the hare and the forcemeat upon them, and cover the whole with a good slice of bacon fat and two bay-leaves. Put the lid on the pie, ornament it prettily, and bake it in a good oven for four hours or more. When it has been drawn from the oven, and is almost cold, pour into it, thi-ough a hole made in the centre of the lid, a quarter of a pint of dissolved gravy -jelly, which has been made by stewing the bones in water and mixing the stock with a little isin- glass or gelatine. Probable cost, varying with the price of the game. Sufficient for ten or twelve persons

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