Raised Pheasant Pie

Ingredients

• 1 pheasant
• 1 pint good gravy
• | lb. fat bacon
• 1 lb. hot or cold raised crust
• 1 teaspoonful of pepper
• 1J teaspoonsful of salt
• lb. veal
• ^ lb. fat bacon
• 6 ozs. bread crumbs
• 2 eggs (nearly)
• 6 or 7 truffles, or 4 small mushrooms
• 1 teaspoonful of salt
• i ,, pepper

Method

1. 1

   Bone the pheasant, stuff with half of the forcemeat, roast it while basting with butter.

2. 2

   Mould the pastry, layer bacon, pheasant, remaining forcemeat, and more bacon.

3. 3

   Cover with lid, decorate, and bake for about three hours.

4. 4

   Use bones for gravy.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 42. The excerpt below is the record exactly as published.

RAISED PHEASANT PIE. 1 pheasant 1 pint good gravy | lb. fat bacon INGREDIENTS. I lb. hot or cold raised crust 1 teaspoonful of pepper 1J teaspoonsful of salt Forcemeat for same. lb. veal ^ lb. fat bacon 6 ozs. bread crumbs 2 eggs (nearly) 6 or 7 truffles, or 4 small mushrooms 1 teaspoonful of salt i ,, pepper

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