Chicken and Liver Pie. Cold.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For a small pie

1 fowl or pheasant ↝ Guinea hen, meat only, raw [Poultry Products]
1/4 lb. of fresh calf’s liver ↝ Liver, beef [Liver and organ meats]

To make out the pie if more is wanted

veal as for quenelles (see Meat—Veal) ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

For the forcemeat

The calf’s liver must be cut into pieces an inch square ↝ Liver, beef [Liver and organ meats]
fat and lean bacon in tiny dice ↝ Beef, bacon, cooked [Bacon]
Aid chopped shallot and parsley ↝ Shallots, raw [Vegetables and Vegetable Products]
salt, pepper, and spice ↝ Salt, table, iodized [Spices and Herbs]

For the fowl or pheasant

Bone the fowl or pheasant, cut it in pieces ↝ Guinea hen, meat only, raw [Poultry Products]
a little butter or lify ↝ Butter, stick, unsalted [Dairy and Egg Products]
cloves, allspice, &c. ↝ Garlic, raw [Vegetables and Vegetable Products]

For finishing

lard or clarified butter on the top ↝ Lard [Fats and Oils]

Instructions (11)

Cut the calf’s liver into pieces an inch square, with fat and lean bacon in tiny dice.
Add chopped shallot and parsley, salt, pepper, and spice.
Fry all gently on a slow fire, stirring often.
When the liver and bacon are thoroughly cooked, drain off the fat.
Put the meat into a mortar, beat it to a paste, and season.
Bone the fowl or pheasant, cut it in pieces, and put it in a saucepan with a little butter or lify, but do not brown it too much; season to taste, and add cloves, allspice, &c.
Have a pie-dish and put some of the forcemeat in, then a layer of game, and so on till the dish is full.
Arrange so that a layer of forcemeat is at top.
The dish must not be quite full.
Steam 2 or 3 hours according to size.
When cooked, press down the contents with a spoon, and when cold, run lard or clarified butter on the top.

Original Text

Chicken and Liver Pie. Cold. (Mrs. Rothery.)
For a small one, the proportion is 1 fowl or pheasant to ¼ lb. of fresh calf’s liver. If more is wanted to “make out,” prepare some veal as for quenelles (see Meat—Veal).
The calf’s liver must be cut into pieces an inch square, with fat and lean bacon in tiny dice. Aid chopped shallot and parsley, salt, pepper, and spice. Fry all gently on a slow fire, stirring often. When the liver and bacon are thoroughly cooked, drain off thefat. Put the meat into a mortar, beat it to a paste, and season. Bone the fowl or pheasant, cut it in pieces, and put it in a saucepan with a little butter or lify, but do not brown it too much; season to taste, and add cloves, allspice, &c.
Have a pie-dish and put some of the forcemeat in, then a layer of game, and so on till the dish is full. Arrange so that a layer of forcemeat is at top. The dish must not be quite full.
Steam 2 or 3 hours according to size.
When cooked, press down the contents with a spoon, and when cold, run lard or clarified butter on the top. This dish is for luncheon, breakfast, or supper.

Notes

—