Game Pie

Ingredients

• a beef steak at the bottom of the dish
• some good forcemeat balls
• three or four truffles
• pieces of butter here and there
• some fresh mushrooms, both chopped
• a little stock
• the yolk of a beaten egg
• some gravy of a little good melted butter, with the juice of a lemon and a little claret added

Method

1. 1

   Line the edges of a pie-dish with good crust.

2. 2

   Put a beef steak at the bottom, then the birds with forcemeat balls, place pieces of butter, and strew over chopped truffles and mushrooms.

3. 3

   Pour a little stock over, cover with crust, brush with egg yolk, and bake in a moderate oven.

4. 4

   For hot serving, make gravy with melted butter, lemon juice, and claret.

5. 5

   For cold serving, lift off the lid and place cubes of savoury aspic jelly on top.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1173. The excerpt below is the record exactly as published.

some good forcemeat balls, and put them among the pieces of meat. They may be made of the livers of the biKdfi pounded with an equal quantity of bacon, some sweet herbs, bread-crumbs, and three or four chopped truftles. Season rather highly. Line the edges of a pie-dish with, good crust. Put a beef steak at the bottom of the dish, then the birds with the forcemeat balls, place pieces of butter here and there, and strew over the whole thi-ee or four truffles and some fresh mushrooms, both chopped. If the steak is omitted, slices of fat bacon may be laid under and above the meat. Pour a little stock over, cover the dish with a good crust, brush the pie over with the yolk of a beaten egg, and bake in a moderate oven. MTien the pie is to be eaten hot, make some gravy of a little good melted butter, with the juice of a lemon and a little claret added. This will be an improve- ment, and will not interfere with the flavoixr of the game. If it is to be eaten cold, lift off the lid just before serving, and place some cubes of savoury aspic jelly on the top. The time to bake will depend on the size of the pie, but it should not be baked too much. Pies. — Recipes for the following pies will be found under their respective headings : — ■ Apple Apricot Australian Beef Beef, Raised Beef Steak Beep Steak and Oyster Beef Suet for Pi-e- CRUST Brandy-mince for Pies Bride Calf's Head Carp Carrot Cherry Chicken Chicken and Sweet- bread Cod, Fresh Cod, Salt Conger Eel Creamed Apple Crust, Common, for Raised Crust, Dripping, for Kitchen Use Dartmouth Devizes Devonshire Squab DOWLET Duck Dutch Apple Eel Eel, with Tench Egg Egg Mince Fife Fish Fish and Oy'sters Folkestone Pudding Fowl, Mock Stras- BURG French French, Raised Fruit for Inv.\lids Game Game and Macaronl Game, Christmas Game, Hunting Game, Pe

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