Grand Pacific Game Pie

Ingredients

• about two dozen of woodcock, quail, snipe, or other small birds
• about a gallon of cold water
• half a pound slice of salt pork
• two small carrots
• one onion
• four ounces of butter
• two tablespoonfuls browned flour
• one bay leaf
• a little pepper
• a little salt
• mace
• ground cloves

Method

1. 1

   Split each bird in half and place in a saucepan with cold water.

2. 2

   Bring to a boil, skim off scum, and add seasoning.

3. 3

   Boil until tender.

4. 4

   In another saucepan, melt butter, add browned flour, and mix with broth to create a thin sauce.

5. 5

   Strain the broth, remove vegetables, and combine with diced potatoes in a baking dish.

6. 6

   Cover with dough and bake until done.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 40. The excerpt below is the record exactly as published.

Grand Pacific Game Pie. Take about two dozen of woodcock, quail, snipe, or other small birds. Split each one in half and put them into a saucepan containing about a gallon of cold water, although beef broth or soup stock would be preferable. See that the fire is hot, and when the boiling point has been reached, carefully skim off all the scum from the surface, and put in for seasoning a little pep- per and salt with mace, ground cloves and one bay leaf, ad- ding half a pound slice of salt pork cut into squares, two small carrots and one onion. Boil until tender, being care- ful that there is enough broth to cover the game. Into another saucepan put four ounces of butter and two table- spoonfuls browned flour, mixing well and stirring into it a part of the broth or gravy so as to make a thin sauce. Strain off what broth remains in the first saucepan, removing there- from the vegetables and spices to go with the sauce. Slice, and cut into dice shape, potatoes equal in quantity to the meat, and put in a deep baking dish; put on the top crust of 62 Poultry and Game dough and bake in an oven that is not too hot. If a separate pie is desired for each person the baking may be done in small vegetable dishes. Pigeon Pie. Clean and truss three or four pigeons, rub the outside with a mixture o f pepper and salt; rub the inside with a bit of butter, and fill it with a bread-and-but- ter stuffing, or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding-dish, and line (the sides only) with pie paste, rolled to quarter of an inch thickness, lay the birds in; for three large tame pigeons, cut quarter of a pound of sweet butter and put it over them, strew over a large teaspoonful of salt and a small teaspoonful of pepper, with a bunch of finely-cut parsley, if liked; dredge a large teaspoonful of wheat flour; put in water to nearly fill the pie; lay skewers across the top, cover with a puff paste crust; 'cut a slit in the middle, ornament the edge with leaves, braids, or shells of paste, and put in a moderately hot or quick oven for one hour; when nearly done, brush the top with the yolk of an ^%% beaten with a little milk, and finish. The pigeons for this pie may be cut in two or more pieces, if preferred. Any small birds may be done in this manner. A Brine for Beef, Bacon, Ham and Venison. For each one hundred pounds of meat, use six pounds of salt, six pounds of sugar, and four ounces of saltpeter. Dissolve all in enough water to cover the meat. Sprinkle a little salt

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