Game Pie

Ingredients

• a pound and a half of gravy beef
• a bacon or ham bone, (or a few slices of either)
• two sheep's feet cut up
• a clove of garlic
• a dozen pepper corns
• one glass of Madeira, or fruity sherry
• one table-spoonful of red currant jelly
• half a wine-glass of mushroom ketchup

Method

1. 1

   Make a rich gravy using beef, mashed game bones, bacon or ham, sheep's feet, and vegetables.

2. 2

   Add Madeira, vinegar, red currant jelly, and mushroom ketchup.

3. 3

   Strain and cool before pouring into the pie.

4. 4

   Layer the pie with forcemeat, tender beef or mutton collops, and game meat, dusting with spiced pepper.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 160. The excerpt below is the record exactly as published.

Game pie'^ is a capital thing for the luncheon, or breakfast party. Snipe, quails, partridges, hares, pigeons, teal, wild duck, &c., &c., can be thus disposed of most advantageously : they must be assisted by tender beef, or good mutton collops ; slices of bacon, of ham, or of Bologna sausage must be introduced, and the gravy must be very attentively composed. A forcemeat made thus will be found undeniably valuable : — take the livers of all the game composing the pie, and make the composition de- scribed elsewhere as "/oie-grras forcemeat," truffles and all, using the game livers instead of that of a calf. When ready, you can use it as follows : — spread a layer of it over the bottom of the pie-dish, and up the sides also : what remains should be introduced here and there amongst the layers of meat during the packing operations. As the game must be honed in the case of this particular dish, we shall have to mash all the bones with the pestle, and throw them into our stock-pot. Take a pound and a half of gravy beef, the mashed game bones, a bacon or ham bone, (or a few slices of either) two sheep's feet cut up, and the vegetables generally used in soup-making, with a, 282 CULINARY JOTTINGS FOR MADRAS. bouquet of sweet herbs, a clove of garlic, a little mixed spice, a dozen pepper corns, a little caramel for colouring, and salt to taste, and make the very richest gravy in the style of " aspic jelly" stock. Menu No. 9. Instead of tarragon vinegar, add to the broth which you get after straining, one glass of Madeira, or fruity sherry, a tea- spoonful of reduced vinegar, one table-spoonful of red currant jelly, and half a wine-glass of mushroom ketchup

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