A fine dish

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (29)

for the pie

lay in your meat ↝ Pheasant, raw, meat only [Poultry Products]
throw over the tongue ↝ Tongue [Liver and organ meats]
lay the eyes cut in two, at each corner ↝ Caribou, eye, raw (Alaska Native) [American Indian/Alaska Native Foods]
a very little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
a very little pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
half a pint of the liquor it was boiled in
a thin top-crust

for the sauce

the bones of the head
two quarts of the liquor
two or three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
half a quarter of an ounce of whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bundle of sweet herbs
about a pint ↝ Sauce, NFS [Dips, gravies, other sauces]
two spoonfuls of catchup
three of red wine ↝ Wine, red [Wine]
a piece of butter as big as a walnut rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
half an ounce of truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
salt to your palate ↝ Salt, table, iodized [Spices and Herbs]

for the filling

half the brains boiled with some sage ↝ Brains [Liver and organ meats]
twelve larks of sage chopped fine
the other part of the brains ↝ Brains [Liver and organ meats]
some of the sage chopped fine ↝ Spices, sage, ground [Spices and Herbs]
a little lemon-peel minced fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
half a small nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for frying the cakes

an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for garnish

six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (11)

lay in your meat, throw over the tongue, lay the eyes cut in two, at each corner.
Season it with a very little pepper and salt, pour in half a pint of the liquor it was boiled in, lay a thin top-crust on, and bake it an hour in a quick oven.
In the mean time boil the bones of the head in two quarts of the liquor, with two or three blades of mace, half a quarter of an ounce of whole pepper, a large onion, and a bundle of sweet herbs.
Let it boil till there is about a pint, then strain it off, and add two spoonfuls of catchup, three of red wine, a piece of butter as big as a walnut rolled in flour, half an ounce of truffles and morels.
Season with salt to your palate.
Boil it; and have half the brains boiled with some sage, beat them, and twelve larks of sage chopped fine; stir all together, and give it a boil.
take the other part of the brains, and beat them up with some of the sage chopped fine, a little lemon-peel minced fine, and half a small nutmeg grated.
Beat it up with an egg, and fry it in little cakes of a fine light brown.
boil six eggs hard, take only the yolks;
when your pye comes out of the oven, take off the lid, lay the eggs and cakes over it, and pour the sauce all over.
Serve it to table hot without the lid.

Original Text

PLAIN and EASY.
the dish, lay in your meat, throw over the tongue, lay the eyes cut in two, at each corner. Season it with a very little pepper and salt, pour in half a pint of the liquor it was boiled in, lay a thin top-crust on, and bake it an hour in a quick oven. In the mean time boil the bones of the head in two quarts of the liquor, with two or three blades of mace, half a quarter of an ounce of whole pepper, a large onion, and a bundle of sweet herbs. Let it boil till there is about a pint, then strain it off, and add two spoonfuls of catchup, three of red wine, a piece of butter as big as a walnut rolled in flour, half an ounce of truffles and morels. Season with salt to your palate. Boil it; and have half the brains boiled with some sage, beat them, and twelve larks of sage chopped fine; stir all together, and give it a boil; take the other part of the brains, and beat them up with some of the sage chopped fine, a little lemon-peel minced fine, and half a small nutmeg grated. Beat it up with an egg, and fry it in little cakes of a fine light brown, boil six eggs hard, take only the yolks; when your pye comes out of the oven, take off the lid, lay the eggs and cakes over it, and pour the sauce all over. Serve it to table hot without the lid. This is a fine dish; you may put in it as many fine things as you please, but it wants no more addition.

Notes

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