Game Pie for Christmas
From Cassell's dictionary of cookery, 1892
Serves 12
Time: three or four hours for a large pie.
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 for Christmas.— This pie IS smtable where game is abundant and ex- pense no object. Make a thick stiff crust, for dii-ections for which, see Raised Pie. It may either be baked in a mould, or formed into shape with the hands. The latter operation is not easy for those unaccustomed to it. Line the bottom with slices of fat bacon ; spread over that a layer of forcemeat, made by scalding the livers of the birds, and pounding them with then- weight in fat bacon and lean ham, a few truffles, some bread-crumbs, salt, pepper, savom-y herbs, parsley, and rasped lemon-rind. Then put in some of the joints of the birds— the breasts should be larded — and strew over all some finely-chopped mushrooms. Repeat imtil the pie is full. Season rather lightly, and keep putting little liunps of butte
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