Raised Pie of Poultry or Game

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 240 min Total: 240 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (18)
crust
filling
optional additions
Instructions (18)
  1. Make a stiff short crust with the specified proportions of butter, flour, water, and eggs. Work it up very smoothly.
  2. Butter a raised-pie mould and line it with the paste.
  3. Bone the fowl or bird. Lay it breast downwards upon a cloth and season the inside well with pounded mace, allspice, pepper, and salt.
  4. Spread over the bird a layer of forcemeat, then a layer of seasoned veal, then one of ham, and then another layer of forcemeat.
  5. Roll the bird over, making the skin meet at the back.
  6. Line the pie mould with forcemeat.
  7. Put the prepared bird into the pie mould.
  8. Fill up the cavities with slices of seasoned veal and ham and forcemeat.
  9. Wet the edges of the pie paste.
  10. Put on the cover (top crust).
  11. Pinch the edges of the paste together with paste-pincers.
  12. Decorate the pie with leaves.
  13. Brush the pie over with beaten yolk of egg.
  14. Bake in a moderate oven for 4 hours.
  15. In the meantime, make a good strong gravy from the bones.
  16. Pour the considerably reduced gravy through a funnel into the hole at the top of the pie while it is hot.
  17. Cover the hole with a small leaf.
  18. The pie will be ready for use when cold. The gravy should form a firm jelly, not be liquid.
Original Text
RAISED PIE OF POULTRY OR GAME. 1340. INGREDIENTS.—To every lb. of flour allow 1/2 lb. of butter, 1/2 pint of water, the yolks of 2 eggs, 1/2 teaspoonful of salt (these are for the crust); 1 large fowl or pheasant, a few slices of veal cutlet, a few slices of dressed ham, forcemeat, seasoning of nutmeg, allspice, pepper and salt, gravy. [Illustration: RAISED PIE.] Mode.—Make a stiff short crust with the above proportion of butter, flour, water, and eggs, and work it up very smoothly; butter a raised-pie mould, as shown in No. 1190, and line it with the paste. Previously to making the crust, bone the fowl, or whatever bird is intended to be used, lay it, breast downwards, upon a cloth, and season the inside well with pounded mace, allspice, pepper, and salt; then spread over it a layer of forcemeat, then a layer of seasoned veal, and then one of ham, and then another layer of forcemeat, and roll the fowl over, making the skin meet at the back. Line the pie with forcemeat, put in the fowl, and fill up the cavities with slices of seasoned veal and ham and forcemeat; wet the edges of the pie, put on the cover, pinch the edges together with the paste-pincers, and decorate it with leaves; brush it over with beaten yolk of egg, and bake in a moderate oven for 4 hours. In the mean time, make a good strong gravy from the bones, pour it through a funnel into the hole at the top; cover this hole with a small leaf, and the pie, when cold, will be ready for use. Let it be remembered that the gravy must be considerably reduced before it is poured into the pie, as, when cold, it should form a firm jelly, and not be the least degree in a liquid state. This recipe is suitable for all kinds of poultry or game, using one or more birds, according to the size of the pie intended to be made; but the birds must always be boned. Truffles, mushrooms, &c., added to this pie, make it much nicer; and, to enrich it, lard the fleshy parts of the poultry or game with thin strips of bacon. This method of forming raised pies in a mould is generally called a timbale, and has the advantage of being more easily made than one where the paste is raised by the hands; the crust, besides, being eatable. (See coloured plate N 1.) Time.—Large pie, 4 hours. Average cost, 6s. 6d. Seasonable, with poultry, all the year; with game, from September to March.
Notes
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