Pasties of Game and Poultry

Ingredients

• Make three pints of force-meat
• Cut all the solid meat from four grouse
• half a cupful of butter
• a finely-cut onion
• three table-spoonfuls of flour
• one quart of stock
• two table-spoonfuls of glaze
• a bouquet of sweet herbs
• four cloves

Method

1. 1

   In a frying-pan, melt butter and add onion, stirring until yellow.

2. 2

   Add grouse and cook slowly for 40 minutes.

3. 3

   Remove grouse, add flour to remaining butter, stir until brown, then add stock, glaze, herbs, and cloves.

4. 4

   Simmer for 20 minutes and strain.

5. 5

   Butter a dish, cover with force-meat, layer of grouse, moisten with gravy, add yolks of six hard-boiled eggs and whites cut into rings.

6. 6

   Repeat layers and cover with paste.

7. 7

   Bake for one hour and a half.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 78. The excerpt below is the record exactly as published.

three table-spoonfuls of flour, three of butter, two eggs, one table -spoonful of onion juice and a bouquet of sweet herbs. Clean the fowl, and cut in pieces as for serv- ing. Put it in a stew-pan with the hot water, salt, peppei and herbs. When it comes to a boil, skim, and set back where it will simmer one hour and a half. Take up the chicken and place in a deep earthern pie dish. Draw the stew-pan forward where it will boil rapidly for fifteen minutes. Skim off the fat and take out the bouquet. Put the butter in a frying-pan, and when hot, add the flour. Stir until smooth, but not brown, and stir in the water in which the chicken was boiled. Cook ten minutes. Beat the eggs with one spoonful of cold water, and gradually add the gravy to them. Turn this into the pie dish. Lift the chicken with a spoon, that the gravy may fall to the bottom. Set away to cool. When cold, roll out a covering of paste a little larger than the top of the dish and about one-fourth of an inch thick. Cover the pie with this, having the edges turned into the dish. Roll the remainder of the paste the same as before, and with a thimble, or something as small, cut out little pieces all over the cover. Put this perforated paste over the first cover, turning out the edges and rolling slightly. Bake one hour in a moderate oven. Pasties of Game and Poultry. Make three pints of force-meat. (See force-meat for game.) Cut all the solid meat from four grouse. Lard -each piece with very fine strips of pork. Put half a cupful of butter and a finely-cut onion in a frying-pan. Stir until the onion is yellow ; then put in the grouse, and cook slowly, with the cover on, for forty minutes. Stir occasionally. Take up the ENTREES. 17^ grouse, and put three table -spoonfuls of flour with the buttei remaining in the pan. Stir until brown ; add one quart of stock, two table-spoonfuls of glaze, a bouquet of sweet herbs, and four cloves

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