Squab Pie

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (12)

base

TAKE savoury force-meat rolled out like paste
put it in a buttered dish
lay a layer of very thin bacon ↝ Beef, bacon, cooked [Bacon]
squash pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
sliced sweetbread ↝ Sweetbreads [Liver and organ meats]
asparagus-tops ↝ Asparagus, raw [Vegetables and Vegetable Products]
mushroom ↝ Mushrooms, raw [Other vegetables and combinations]
cocks-combs
a piece boiled tender cut into pieces
the yolks of hard eggs ↝ Egg, yolk only, raw [Eggs and omelets]

topping

make another force-meat and lay over like a pie

sauce

pour gravy round it ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (5)

Take savoury force-meat rolled out like paste, put it in a buttered dish.
Lay a layer of very thin bacon, squash pigeons, sliced sweetbread, asparagus-tops, mushroom, cocks-combs, a piece boiled tender cut into pieces, and the yolks of hard eggs.
Make another force-meat and lay over like a pie.
Bake it.
When enough, turn it into a dish, and pour gravy round it.

Original Text

TAKE savoury force-meat rolled out like paste, put it in a buttered dish, lay a layer of very thin bacon, squash pigeons, sliced sweetbread, asparagus-tops, mushroom, cocks-combs, a piece boiled tender cut into pieces, and the yolks of hard eggs; make another force-meat and lay over like a pie, bake it, and when enough turn it into a dish, and pour gravy round it.

Notes

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