Yorkshire Pie

Ingredients

• Bone a fowl
• and a goose
• good veal forcemeat
• as much stock as will cover them
• some pastry, such as is used for making raised pies
• a layer of clarified butter
• strong jelly by boiling the bones and trimmings

Method

1. 1

   Bone a fowl and a goose; fill the fowl with veal forcemeat, truss it, and sew it up.

2. 2

   Truss the goose, and put the two side by side in a stewpan.

3. 3

   Pour over stock to cover and simmer for half an hour.

4. 4

   Place the fowl inside the goose, truss it, and sew it up.

5. 5

   Line a pie-mould with pastry, cover the bottom with forcemeat, lay the goose upon it, pour some liquor over it, and fill vacant places with forcemeat.

6. 6

   Add clarified butter, cover with pastry, brush with egg, and bake in a well-heated oven.

7. 7

   Pour jelly into the pie after baking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2346. The excerpt below is the record exactly as published.

Yorkshire Pie. — A true Yorkshire pie, such as constitutes a standing dish during the Christmas festivities at the hospitable board of a Yorkshire squire, is simply a raised pie filled with poultry and game of different kinds, put one inside the other and side by side. These pies are sometimes made of a large size ; and it is recorded that one of them, which was sent from Shefiield in 1832 as a present to the then Lord Chancellor Brougham, broke down on account of its weight. Yorkshire pies require both skill and patience for their manufacture. They are not common, and are becoming less and less so ; nevertheless, when successfully made they form a most excellent dish, and one sure to be highly appreciated. Turkey, phea- sants, ducks, fowls, grouse, snipes, and tongue; any or all of these may enter into their com- l^osition. Whatever birds are used should be boned and partially stewed before being put into the pie : the smallest of them should be filled with good, highly-seasoned veal forcemeat ; a layer of forcemeat should be placed at the bottom of the pie, and all the vacant places filled with the same. A recipe is here given for making a moderate-sized pie. Bone a fowl and a goose ; fill the fowl with good veal forcemeat, truss it, and sew it up. Truss the goose, and put the two side by side in a stewpan which will just hold them. Pour over them as much stock as will cover them, and let them simmer gently for half an hour. Take them up, put the fowl inside the goose, truss the latter, and sew it up. Line a pie-mould with some pastry, such as is used for making raised jaies, rolled out to a good thickness. Cover the bottom with a layer of forcemeat, lay the goose upon it, pour a little of the liquor in which it was stewed over it, and place round it slices of pigeons, boned hare, tongue, &c. Fill the vacant jDlaces with forcemeat, and when the meat is closely packed in the crust put over it a layer of clari- fied butter. Place the pastry-cover on the top, brush over with Q^g, ornament it, bind several folds of buttered paper round it, and bake in a well-heated oven. Make a little strong jelly by boiling the bones and trimmings

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