603. Raised Pie of Fowls

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (20)
pie crust
forcemeat
filling
gravy
Instructions (21)
  1. Make the paste and forcemeat as in the last recipe.
  2. Bone a young fowl as directed for galantine.
  3. Lay the boned fowl flat upon a clean cloth, breast downwards.
  4. Season the interior of the fowl with a little pepper, salt, and chopped onions.
  5. Spread a layer of forcemeat over the fowl, half an inch in thickness.
  6. Prepare ten pieces of veal of the thickness of your finger and the same length as the fowl.
  7. Prepare ten pieces of fat bacon of the same length as the veal.
  8. Lay half of the veal and bacon alternately upon the fowl, seasoning well with pepper and salt.
  9. Cover over with more forcemeat.
  10. Add another layer of veal and ham.
  11. Cover with more forcemeat.
  12. Roll the fowl over, making the skin meet at the back.
  13. Line a raised pie-mould with paste.
  14. Line the pie with forcemeat, half an inch in thickness.
  15. Lay the prepared fowl into the pie.
  16. Sprinkle a little pepper and salt over the fowl.
  17. Cover with the remainder of the forcemeat, forming a dome.
  18. Place a pat of butter and two bay-leaves upon the top.
  19. Finish and bake precisely as in the last recipe.
  20. When done, pour in a gill of gravy made from the bones of the fowl.
  21. Serve cold.
Original Text
603. Raised Pie of Fowls.—Make the paste and forcemeat as in the last, but instead of veal and ham, bone a young fowl as directed for galantine, which lay flat upon a clean cloth, breast downwards, season the interior with a little pepper, salt, and chopped onions; spread a layer of forcemeat over, half an inch in thickness, have ten pieces of veal of the thickness of your finger, and the same length as the fowl, and the same number of pieces of fat bacon, lay half of the veal and bacon alternately upon the fowl, well seasoned with pepper and salt, cover over with more forcemeat, then another layer of veal and ham, cover with more forcemeat, then roll the fowl over, making the skin meet at the back, you have previously lined a raised pie-mould with paste, then line the pie with forcemeat, half an inch in thickness, lay in the fowl, sprinkle a little pepper and salt over, cover with the remainder of the forcemeat, to form a dome, place a pat of butter and two bay-leaves upon the top, finish and bake precisely as in the last: when done, pour in a gill of gravy made from the bones of the fowl; serve cold.
Notes
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