Pheasant Pie

Ingredients

• six ounces of the cushion of veal
• six ounces of fat bacon
• six ounces of finely-grated bread-crumbs
• three ounces of chopped beef suet
• one ounce of grated lean ham
• season rather highly with pepper
• salt
• grated nutmeg
• three or four chopped mushrooms
• a well-hung pheasant
• a slice of fat bacon
• a quarter of a pint of strong gravy

Method

1. 1

   Mince veal and bacon, mix with bread-crumbs, suet, ham, and seasonings.

2. 2

   Clean and bone the pheasant, fry until browned.

3. 3

   Fill with forcemeat, place halves together, and line a pie-mould.

4. 4

   Add bacon and forcemeat, cover with lid, and bake.

5. 5

   Check doneness with a trussing-needle.

6. 6

   Pour gravy into pie after baking.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1162. The excerpt below is the record exactly as published.

Pheasant Pie. — Take six ounces of the cushion of veal, free it carefully from skin and gristle, and mince it finely. Mix with it six ounces of fat bacon also finely minced, six ounces of finely-grated bread-crumbs, three ounces of chopped beef suet, and one ounce of grated lean ham. Mix these ingredients thoroughly, season rather highly with pepper, salt, and gxated nutmeg, and bind the forcemeat together with yolk of egg. The addition of three or four chopped mushrooms will be an improvement. Pluck and clean a well-hung pheasant. Cut oft' its head, and divide it in two lengthwise. Bone the bird carefully, and fry the halves in hot fat until they are lightly browned. Drain them well, and put about half the foicemcat into them, then put them close together in their original position. Line a pie-mould, or forai a case,' according to the directions already given {see Paste for Eaiscd Pies). Lay slices of fat bacon at the bottom, and spread half of the remaining forcemeat on them. Put in the pheasant, the remainder of the forcemeat, and a slice of fat bacon over all. Lay on the lid, make a hole in the centre, and bake in a brisk oven. If there is any danger of the pie bui-ning, lay a paper upon it. In order to ascertain when it is done enough, push a trussing-needle through the hole in the centre ; if it penetrates easily, the pie is sufliciently cooked. This pie, if preferred, may be baked in a dish, and the pheasant maj' be jointed before it is put in. Half an hour after it is taken out of the oven pour into it, through the hole in the centre, a quarter of a pint of strong gravy made from the liver. Time to bake, two hours, or more. Probable cost, 6s. Suflicient for six or eight persons. Pheasant, Potted.— Pluck, di-aw, and singe a well-hung pheasant. Cut off its head, PHE (544 ) PHE and season it inside and out with salt, cayenne, and grated nutmeg

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