Blackbird Pie

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

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

Stuffing

crumb of a French roll soaked in a little milk ↝ Rolls, french [Baked Products]
1-1/2 ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a chopped shalot
some parsley ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a grate of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the yolks of two small eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Pie Assembly

fried collops of rump steak ↝ Emu, full rump, raw [Poultry Products]
four hard-boiled yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
puff paste

Instructions (4)

Stuff the birds with the crumb of a French roll soaked in a little milk, which put in a stewpan with 1-1/2 ounces of butter, a chopped shalot, some parsley, pepper, salt, a grate of nutmeg, and the yolks of two small eggs.
Stir over the fire till it becomes a thick paste, and fill the insides of the birds with it.
Line the bottom of the pie-dish with fried collops of rump steak, and place the birds on them neatly.
Add four hard-boiled yolks of eggs, and pour gravy all over, cover with puff paste, and bake for one hour and a quarter.

Original Text

Blackbird Pie.

Stuff the birds with the crumb of a French roll soaked in a little milk, which put in a stewpan with 1-1/2 ounces of butter, a chopped shalot, some parsley, pepper, salt, a grate of nutmeg, and the yolks of two small eggs. Stir over the fire till it becomes a thick paste, and fill the insides of the birds with it. Line the bottom of the pie-dish with fried collops of rump steak, and place the birds on them neatly. Add four hard-boiled yolks of eggs, and pour gravy all over, cover with puff paste, and bake for one hour and a quarter.

Notes

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