Snipe Raised Pie (Hot)

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

For the pie

four snipes
salt and cayenne
salt and cayenne
butter
raised crust paste

For the forcemeat

four ounces of calf's liver
four ditto fat bacon cut small
pepper, salt, and herbs
pepper, salt, and herbs
pepper, salt, and herbs
the trails of the birds

For filling the hollow

bread which has been covered with fat bacon

For serving

scallopped truffles
good brown sauce
truffles on the top

Instructions (11)

Cut four snipes in two lengthwise, remove the gizzards, put the trails aside, and season the birds with salt and cayenne.
Fry the birds in butter for ten minutes and then stand them to drain in the cool till wanted.
Make a forcemeat of four ounces of calf's liver, four ditto fat bacon cut small, melt the latter over a quick fire, and then add the liver and season the mixture with pepper, salt, and herbs.
When these are cooked, let them get cold, and then pound them in the mortar with the trails of the birds.
Now pass all through a sieve.
Line a buttered pie-mould with raised crust paste, and put in a layer of the forcemeat at the bottom of the mould, leaving it hollow in the centre.
Put half the pieces of snipe in a circle upon the forcemeat, and place a little ball of forcemeat upon them, put in the rest of the birds and put a layer of forcemeat over all.
Fill the hollow in the centre with bread which has been covered with fat bacon, put the pastry cover on, and bake.
When done, take off the cover, remove bread and fill its place with scallopped truffles.
Pour good brown sauce over all, pile truffles on the top, and serve.
This can also be made in a china raised pie-case.

Original Text

Snipe Raised Pie (Hot).

Cut four snipes in two lengthwise, remove the gizzards, put the trails aside, and season the birds with salt and cayenne. Fry the birds in butter for ten minutes and then stand them to drain in the cool till wanted. Make a forcemeat of four ounces of calf's liver, four ditto fat bacon cut small, melt the latter over a quick fire, and then add the liver and season the mixture with pepper, salt, and herbs. When these are cooked, let them get cold, and then pound them in the mortar with the trails of the birds.[Pg 68] Now pass all through a sieve. Line a buttered pie-mould with raised crust paste, and put in a layer of the forcemeat at the bottom of the mould, leaving it hollow in the centre. Put half the pieces of snipe in a circle upon the forcemeat, and place a little ball of forcemeat upon them, put in the rest of the birds and put a layer of forcemeat over all. Fill the hollow in the centre with bread which has been covered with fat bacon, put the pastry cover on, and bake. When done, take off the cover, remove bread and fill its place with scallopped truffles. Pour good brown sauce over all, pile truffles on the top, and serve. This can also be made in a china raised pie-case.

Notes

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