Woodcock Pie (to be eaten cold)
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake the pie: three-quarters of an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2327. The excerpt below is the record exactly as published.
Woodcock Pie (to be eaten cold) . — Line the edges of a dish with good puff -paste. Put a slice of lean veal well seasoned with pepper, salt, and pounded mace at the bottom, and on this place a slice of thin lean ham. Pluck four woodcocks carefully, so as not to injure the ten- der flesh. Do not open them, but season with pepper, salt, and mace, and cover them with layers of bacon. Pack them closely into the dish, and fill up the empty spaces with hard- boiled plovers' or hens' eggs. Pour over them a pint of strong beef gravy, so strong that it will jelly when cold, and cover the dish with pastry. Brush it over with egg
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