Moor-Fowl Pie

Ingredients

• half-a-dozen Moor Fowl
• some pounded cloves, salt, Jamaica pepper, and black pepper
• 1 breakfast-cupful of rich brown stock
• 1 wineglassful of port wine

Method

1. 1

   Singe and draw the Moor Fowl, season with spices, and place butter inside each bird.

2. 2

   Line a pie-dish with puff paste, place the birds inside, moisten with stock and port, cover with paste, and bake for an hour in a moderate oven.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 547. The excerpt below is the record exactly as published.

Moor-Fowl Pie.— Singe and draw about half-a-dozen Moor Fowl, then wash and dry them ; mix together some pounded cloves, salt, Jamaica pepper, and black pepper, anti season the birds with it. Roll some butter in the remainder of the seasoning, and put a small piece in each bird. Butter the edges of a pie-dish, line them with puff paste, and put in the birds side by side. Moisten them with 1 breakfast- cupful of rich brown stock and 1 wineglassful of port wine

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