Good Common English Game Pie
From Modern cookery, in all its branches, 1884
Serves 10
Use remnants for soup or gravy.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 318. The excerpt below is the record exactly as published.
GOOD COMMON ENGLISH GAME PIE. Raise the flesh entire from the upper side of the best end of a well-kept neck of venison, trim it to the length of the dish in which the pie is to be served, and rub it with a mixture of salt, cayenne, pounded mace, and nutmeg. Cut down into joints a fine young hare which has hung from eight to fourteen days, bone the back and thighs, and fill them with forcemeat No. 1 (Chapter VIII., page 157), but put into it a double portion of butter, and a small quantity of minced eschalots, should their flavour be liked, and the raw liver of the hare, chopped small Line the dish with a rich short crust (see page 337), lay the venison in the centre, and the hare closely round and on it ; fill the vacant spaces with more forcemeat, add a few spoonsful of well-jellied gravy, fasten on the cover securely, ornament it or not, at pleasure, and bake the pie for two hours in a well heated oven. The remnants and bones of the hare and venison may be stewed down into a small quantity of excellent soup, or with a less proportion of water into an admirable gravy, part of which, after having been cleared from fat, may be poured into the pie. The jelly, added to its contents at first, can be made, when no such stock is at hand, of a couple of pounds of shin of beef, boiled down in a quart of water, which must be reduced quite half, and seasoned only with a good slice of lean ham, a few peppercorns, seven or eight cloves, a blade of mace, and a little salt. One pound and a half ot flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.