Venison and Hare Pie

Ingredients

• Take the flesh in one piece from a neck of venison
• season with salt
• cayenne
• pounded mace
• Divide the hare into pieces not larger than an egg
• fill the cavities with good veal forcemeat
• good pastry
• two or three spoonfuls of jellied gravy

Method

1. 1

   Line a pie-dish with pastry.

2. 2

   Place venison in the center, arrange hare pieces around it, fill gaps with forcemeat, and top with jellied gravy.

3. 3

   Cover and bake in a well-heated oven.

4. 4

   Pour additional gravy into the pie after baking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2197. The excerpt below is the record exactly as published.

Venison and Hare Pie. — In making this pie be sure that both the venison and the hare are thoroughly well kept. Take the flesh in one piece from a neck of venison, and cut it to the length of the pie-dish ; season with salt, cayenne, and pounded mace. Divide the hare into pieces not larger than an egg. Take out the bones, and fill the cavities with good veal forcemeat. Line the edges of a pie-dish with good pastry. Lay tlie venison in the centre, and arrange the pieces of hare closely round it. Put forcemeat in the dish to fill up the empty spaces, and lay two or three spoonfuls of jellied gravy

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