Raised Game Pie

Ingredients

• one and a half pounds of flour
• one and a half gills of milk
• six ounces of butter
• the yolk of an egg
• one pound of veal
• one pound of fresh pork
• a quarter of a pound of ham
• one tablespoonful of chopped mushrooms
• one tablespoonful of chopped truffles
• one teaspoonful of chopped parsley
• half a pint of good stock
• chopped aspic

Method

1. 1

   Make a paste of flour, mixing butter and hot milk; add yolk and salt, knead well.

2. 2

   Line a raised pie-mould with paste.

3. 3

   Mince veal and pork, season, and place around the mould.

4. 4

   Fill with fillets of pigeon, pheasant, or strips of ham, sprinkle with mushrooms, truffles, pistachios, and parsley, cover with mince, wet edges, and close with a top cover.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 55. The excerpt below is the record exactly as published.

RAISED GAME PIE and a half pounds of flour, one and a half gills of milk, six ounces of butter, the yolk of an egg, pepper, salt, cayenne, nutmeg, one pound of veal, one pound of fresh pork, all kinds of game, such as pheasant, grouse or pigeons, larks or else quails — some of each — a quarter of a 173 THE DUDLEY RECIPES pound of ham, liver farce or foie gras, one table- spoonful of chopped mushrooms, one tablespoonful of chopped truffles, one teaspoonful of chopped parsley and pistachios, half a pint of good stock and chopped aspic

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