Woodcock Pie

Ingredients

• a good puff-paste
• a thin slice of veal
• a thin slice of ham
• a couple of brace of woodcock
• pepper
• salt
• a little mace
• a pint of very strong beef-gravy
• a covering of the puff-paste, brush it over with egg

Method

1. 1

   Line the sides of your baking-dish with puff-paste.

2. 2

   Lay a thin slice of veal on the bottom, season with salt, pepper, and a little mace, then add a thin slice of ham.

3. 3

   Season the woodcock with pepper, salt, and mace, wrap them in thin slices of bacon, and lay them on the ham.

4. 4

   Fill the spaces with hard-boiled eggs cut in small pieces.

5. 5

   Pour a pint of beef-gravy over the birds, cover with puff-paste, brush with egg, and bake for three-quarters of an hour in a well-heated oven.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 32. The excerpt below is the record exactly as published.

Woodcock Pie. Have a good puff-paste made, and with this line the sides of your baking-dish. Then have cut a thin slice of veal ; lay this on the bottom of the dish, and season it with salt, pepper, and a little mace, laying upon the top of it a thin slice of ham. (The ham, as TO TOAST WILD DUCKS. 79 well as the veal, should have no fat about it.) Now take a couple of brace of woodcock that have been carefully plucked, and, without drawing, season them with pepper, salt, and mace. Have some bacon cut into thin slices, wrap these round the birds, and lay them on the ham as closely together as possible, fill- ing up the spaces around them with hard-boiled eggs cut in small pieces. Have ready made some very strong beef-gravy ; pour a pint of it over the birds, lay over the whole a covering of the puff -paste, brush it over with egg

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