Game Pie

Ingredients

• two partridges
• two quails
• four snipes
• a quarter of a pound of ham
• half a pound of fat bacon
• an ounce of butter
• a claret-glassful of Madeira
• spiced pepper
• eight fine truffles
• liver paste
• marjoram leaves
• liquid jelly

Method

1. 1

   Bone the birds and hare, dust with spiced pepper.

2. 2

   Make forcemeat with bird livers, hare meat, and ham, cooked with bacon and shallot.

3. 3

   Pound to a paste.

4. 4

   Dice truffles, sauté in butter, add Madeira.

5. 5

   Pack pie with layers of liver paste, truffles, hare, and birds, finishing with bacon and marjoram.

6. 6

   Bake and pour in jelly after baking.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 152. The excerpt below is the record exactly as published.

liquid jelly (made from the bones, trim- m.ings, and a couple of sheep's feet) into the pie after it has been baked. A liver and bacon forcemeat (vide page 70) is also necessary. For a specially good game-pie, proceed as follows : — Bone two partridges, two quails, and four snipes, and cut out the back fillets of a good hare ; give the meat a dusting of spiced pepper, and cover it up. Next make a forcemeat as follows : — Take the livers of the birds and that of the hare, and mince them finely ; mince the spare meat of the hare, and a quarter of a pound of ham, and throw the whole of the mince into a frying-pan, in which 25 270 CULINARY JOTTINGS FOR MADRAS. half a pound of fat bacon cut into dice has been tossed with a finely chopped shallot. Work the mince about for ten minutes, then empty the contents of the frying-pan into a mortar, and pound the mixture to a paste. IsTow cut eight fine truffles into dice the size of a pea, melt an ounce of butter in the frying-pan, and throw in the truffles ; toss for a couple of minutes, and add a claret- glassful of Madeira ; let the dice boil in this, and then pour them with the liquor into a bowl. Yon can now pack the pie as follows :— Spread a layer of liver paste over the inside of eacli bird, put a spoonful of truffles upon it, and roll the bird up ; cut the hare into slices, and treat them in the same way : next put a layer of the liver paste over the bottom of the pie, dot it over with truffles, arrange the rolls of hare meat over that, spread some liver paste over them, a few^ truffles, and some thin slices of fat bacon : next aiTange a layer of snipe, and continue until the pie is tightly filled ; cover the topmost layer with fat bacon, sprinkled over with marjoram leaves

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