Game Pie, English
From Cassell's dictionary of cookery, 1892
Serves 8
Time: about two and a half hours to bake.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 571. The excerpt below is the record exactly as published.
Game Pie, English.— The great point to bo attended to in this dish is to use venison that has been well kept. The best end of the neck is what should be taken. Trim and rub it with mace, nutmeg, cayenne, and salt. Boil ; down the trimmings of venison and the inferior ; joints of a hare to make gravy. Take the back and thighs of the hare, and after boneing them, till with forcemeat, using shallot and the raw liver of the hare minced up in the forcemeat. Line a dish with short crust
Cook this with the app: pantry check, scaling, and the assistant.