Game Pie in Mould

Ingredients

• a hare
• save the blood
• one pound of cushion of veal
• one pound of fat bacon
• a boned ealfs foot
• a bouquet garni
• one onion with four cloves stuck in it
• three pints of stock
• salt and pepper
• short paste
• A pound or two of truffles

Method

1. 1

   Skin and draw the hare, save blood, and prepare veal and bacon.

2. 2

   Boil bones with stock and season.

3. 3

   Layer forcemeat and bacon in a buttered mould, pour in strained broth, cover with paste, and bake for two and a half hours.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 153. The excerpt below is the record exactly as published.

* bouquet garni," a piece of rind of bacon, and any trimmings of veal that may be had. Season with salt and pepper ; boil, skim, and simmer for half an hour. Meanwhile place the pieces of rabbit in a pie-dish, well intermixed with half a pound of streaky bacon fi-ee from rind and gristle, previously blanched for five minutes and cut into inch-dices. Season the lot well with four chopped shalots, parsley, fine herbs, and salt and pepper; when the stock is ready, strain it through a cloth over the rabbit. Cover the pie-dish with puff paste in the usual way (see No. 318), and bake for an liour and a half ; then serve, or put it in a cool place till v: anted. PRACTICAL HOUSEHOLD COOKERY. 3^7 696. LARK PIE. Picky singe, clean, and draw two dozen larks as for roafit larks (No. 680). Cut ofP the heads, wings, and legs and put them aside; cut in small scollops one pound of cushion of veal, and half a pound of lean bacon, free from rind and gristle ; lay alternately one -third of these slices at the bottom of the pie-dish ; put on them twelve larks, close together, spread the half of two finely-chopped shalots, a little parsley, and thyme. Season with salt and a pinch of cayenne ; make another layer with one- third of the scollops ; put on these the other twelve larks, then another layer of ingredients and seasoning, then lay upon the birds the remainder of the veal and bacon ; fill up the dish two- thirds full with good stock or gravy. Cover the lot with puif paste. Bake in a moderately-heated oven for about an hour and a half, replenish the gravy in the usual way, and put it by till wanted. Nuie, — Two or three fresh mushi'ooms finely chopped, and the yolks of four hard-boiled eggs, cut in quarters and properly spread with the seasoning, will improve this pie. Any other small birds can also be made into a similar pie. 697. PARTRIDGE PIE. Pick, draw, and singe three pai-t ridges ; cut oflF the feet and wings ; cut the partridges into small joints, cover the bottom and sides of a pie-dish with thin layers of fat bacon, place the pieces of partridges in close order on these; season well with salt, pepper, and aromatic herbs ; lay upon these six small scollops of fillet of beef, well flattened and seasoned, make another la3''er with slices of fat bacon ; soak the whole with game or ordinary broth flavoured with essence of game. Cover the dish with puff paste in the u.sual way (see No. 318). Dig the feet into the top of the 348 PRACTICAL HOUSEHOLD COOKERY. paste in decorative style'; bake it in a modeititely-heiited oven for one hour and a half, add a little more hot broth through the vent-hole, and serve. Note. — Blackgame, pheasants, grouse, quail, or any other winged game can be made into a similar pia 698. SNIPE PIEL Pick and singe three snipe as previously described. Cut off the heads, wings, and legs ; cut the birds into fours ; remove the gizzards, but leave the trail; then cover the lining of a pie-dish with thin slices of fat bacon ; place the pieces of snipe in close layers on these slices ; season well with aromatic herbs, salt, and pepper ; squeeze in the juice of a lemon, pour a sufficient quantity of melted clarified butter into the dish to cover the birds, and put another layer of fat bacon on the top. Cover the dish with pu£f paste (see No. 318). Bury the feet of the birds on the top of the paste in a symmetrical form. Bake the pie in a modei-ately-heated oven for one hour and a half, and keep it in a cool place till wanted. Note, — ^Woodcock, widgeon, and teal can be made into a similar pie. 699. GAME PIE IN MOULD. For pies in moulds a short paste (No. 790) is substituted for puff paste, and this should be made first. Skin and draw a hare ; save the blood, remove the two fillets from each side of the spine, and cut these into strips half an inch thick and put them aside on a plate ; bone the remainder of the hare ; put the bones, head, and neck into a stewpan, after having split the two latter in halves; pare off one pound of cushion of veal from skin, gristle, and sinew ; put the trimmings in the stewpan with the bones of hare; remove also the rind of one pound of fat bacon ; put this PRACTICAL HOUSEHOLD COOKERY. 349 aside, add the rind to the stewpan, together with a boned ealfs foot cut in pieces, a "bouquet garni," one onion with four cloves stuck in it, and moisten with three pints of stock ; season with salt and pepper ; boil ; skim the broth in the usual way and simmer for about an hour, meanwhile chop up the pieces of boned hare, veal, and half the quantity of the fat bacon, previously freed from rind ; pass them through the sausage machine, taking care to add the blood of the hare whilst grinding the meat^ When done lay the forcemeat on a dish and season it well with allspice ; and cut the remainder of the fat bacon into strips the same size as the fillets of hare. Take an eight-inch oval pie-mould, butter the inside, and line it at the bottom and round the sides, half an inch above the top of the mould, with shoit paste, previously made for that purpose and rolled to an even thickness about the third of an inch ; lay some of the forcemeat at the bottom of the mould, then three or four strips each of bacon and fillet of hare, nicely intermixed and laid lengthwise, then another layer of forcemeat and strips, and finish with a layer of forcemeat. When the broth has boiled its proper time, and is well reduced, strain it through a cloth and pour about three quarters of a pint of it into the pie, making at the same time a few holes in the forcemeat with a trussing needle ; lay a bay-leaf on the top ; cover the pie with short paste, having previously moistened the border of the mould with water, then press the two together between the thumb and finger to form the edge. Cut the superfiuous paste even with the mould, and pinch round again ; roll out the remaining paste, cut it of the same shape as the top of the pie, to make a second cover ; moisten the first with a brush dipped in water, and lay this second cover over it ; brush over the top with the yolk of a beaten egg, then with a pointed knife cut a round hole half an inch wide in the 350 PRACTICAL HOUSEHOLD COOKERY. centre, and cover it with a loose piece of paste. Set it in a well* heated oven to bake for about two hours and a half, but should the oven be too fierce, cover the pie with a sheet of buttered paper to prevent the crust getting too brown. Note. — A pound or two of truffles

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