Game Terrine
From The complete Indian housekeeper & cook, 1898
Serve with reduced aspic over the top.
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 203. The excerpt below is the record exactly as published.
units of game meat, passed aw through a mincing machine, add 4 units minced game liver, and 12 of really good dripping, 4 of lean liam. Pound and rub through a coarse sieve, season with salt, pepper, and thyme. Line' a covered pie-chsh or terrnie with this farce, then fill up with a ayer of filleted game and chopped eggs, mushrooms, &c., and a layer of farce, moistening occasionally with good stock or a little white wine. W hen the terrine is full, cover with atta paste
Cook this with the app: pantry check, scaling, and the assistant.