Raised Pies of Game or Poultry

Ingredients

• a bird
• pepper
• salt
• pounded mace
• a layer of veal forcemeat
• a layer of slices of veal
• a layer of slices of ham or tongue
• a slice of butter
• two bay-leaves

Method

1. 1

   Cut the bird open down the back and bone it without injuring the skin.

2. 2

   Season the inside with pepper, salt, and pounded mace.

3. 3

   Spread a layer of veal forcemeat, then add slices of veal and ham.

4. 4

   Restore the bird's shape, line the pie with veal forcemeat, place the bird inside, cover with forcemeat, and fill with ham and veal.

5. 5

   Add butter and bay leaves on top, cover, and bake in a moderate oven.

6. 6

   Stew the bones for gravy, pour into the pie when done, and serve cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1465. The excerpt below is the record exactly as published.

Raised Pies of Game or Poultry.— This recipe may be followed in making raised pies with all kinds of birds, and the quantity of forcemeat used must be proportioned to the size and number of the birds. Mushrooms and truffles may be added if liked. Cut the bird open down the back, and bone it without in- juring the skin ; lay it breast downwards upon a table, and season the inside with peppei', salt, and pounded mace. Spread upon it a layer of veal forcemeat, and place on this first a laj-er of slices of veal, and then of slices of ham or tongue. Put a layer of forcemeat over all, and restore the bird to its original shape, making the skin meet where it was cut. Line the pie with good veal forcemeat half an inch in thickness. Lay the bird upon this, cover with forcemeat and fill the vacant spaces with forcemeat and pieces of ham and veal ; place a slice of butter and two bay-leaves

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