Game Pie

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (35)
For the game pie filling
For the broth
For the forcemeat
For the pie crust
Optional additions
Instructions (34)
Preparing the Game
  1. Bone a grouse or a pheasant that has been properly hung, two partridges, and the back and hind quarters of a hare that has been cut in two behind the shoulders.
  2. Dust the meat obtained with spiced pepper and set aside.
Making the Broth
  1. Mash all the game bones with a pestle and mortar.
  2. Place the mashed bones in a two-quart stew-pan.
  3. Add three ounces of lean ham or bacon, one or two calf's feet or sheep's feet (cut up and cleaned), a bouquet of herbs, an ounce of glaze, twelve peppercorns, a clove of garlic, one onion (three ounces) with a clove stuck in it, a teaspoonful of salt, and a saltspoonful of mignonette pepper.
  4. Boil and simmer until a good strong broth has been extracted.
  5. Strain the broth off and set it to cool.
  6. Remove any grease that rises to the surface.
  7. Once clear, flavor the broth with a sherry glass of marsala, a teaspoonful of red currant jelly, a tablespoonful of mushroom ketchup, and a teaspoonful of anchovy vinegar.
  8. Set the broth on the fire, color it with Parisian essence if needed, and reduce the liquid by a quarter to make it as strong and savory as possible.
  9. Strain the broth again and set it to cool before using for the pie.
Making the Forcemeat
  1. Take the livers of the birds and the hare, and mince them finely.
  2. Add sufficient calf's liver to make half a pound of mince in total.
  3. Add a quarter of a pound of ham to the mince.
  4. In a frying-pan, toss half a pound of fat bacon cut into dice with a finely chopped shallot.
  5. Add the mince to the frying-pan and work it about for ten minutes.
  6. Let the mixture cool.
  7. Empty the contents of the frying-pan into a mortar.
  8. Add four ounces of panada and moisten with one egg.
  9. Pound the mixture to a paste and pass it through a hair sieve.
  10. Cut eight fine truffles into dice the size of a pea.
  11. Melt an ounce of glaze in half a pint of broth.
  12. Add the truffles to the glaze mixture and boil for a couple of minutes.
  13. Add a claret glassful of madeira to the truffles and let them simmer in the liquid.
  14. Pour the truffles and their liquid into a bowl.
  15. Cut six ounces of cooked fat bacon into dice of a similar size to the truffles.
Assembling the Pie
  1. Take the prepared game (grouse, pheasant, partridges, hare), which has been set aside.
  2. Cut up the game.
General Notes
  1. If making the pie with game, the birds, hare, etc., should be boned.
  2. Introduce some pieces of chopped bacon here and there into the game.
  3. Season with spiced pepper.
  4. Pour some liquid jelly (made from the bones, trimmings, and a couple of sheep's feet) into the pie after it has been baked.
  5. A veal, rabbit, or liver and bacon forcemeat is an improvement.
  6. Two pounds of meat and as much paste as a pound of flour mixed, according to the recipe, will make a good mutton, game, or pork pie.
Original Text
(c) With Game. If made with game, the birds, hare, &c., should be boned, and some pieces of chopped bacon should be introduced here and there. Season with spiced pepper, and pour some liquid jelly (made from the bones, trimmings, and a couple of sheep's feet) into the pie after it has been baked. A veal, rabbit, or liver and bacon forcemeat is, of course, an improvement. N.B. Two pounds of meat and as much paste as a pound of flour mixed, according to the recipe, will yield, will make a good mutton, game, or pork pie on the lines above given. For a really good game pie proceed as follows :— (i.) Bone a grouse or a pheasant that has been properly hung, two partridges, and the back and hind quarters of a hare that has been cut in two behind the shoulders. Give the meat thus obtained a dusting of spiced pepper, and put it aside for the present. (ii.) The game having been boned we shall now have to mash all the bones with a pestle and mortar, and throw them into a two-quart stew-pan, with three ounces of lean ham or bacon, a calf's foot or two sheep's feet cut up and cleaned, a bouquet of herbs, an ounce of glaze, twelve peppercorns, a clove of garlic, an onion (three ounces) with a clove stuck in it, a teaspoonful of salt, and a saltspoonful of mignonette pepper. Boil and simmer till a good strong broth has been extracted, then strain it off and set it to cool and throw up any grease there may be. When clear, flavour the broth with a sherry glass of marsala, a teaspoonful of red currant jelly, a tablespoonful of mushroom ketchup, and a teaspoonful of anchovy vinegar. Set on the fire, colour, if need be, with Parisian essence, and reduce the liquid by a quarter, getting it as strong and savoury as possible. After this strain it off again, and then set it to get cool prior to its being used for the pie. (iii.) Next make a forcemeat in this way :— Take the livers of the birds with that of the hare, and mince them finely with sufficient calf's liver to make half a pound in all, add a quarter of a pound of ham, and throw the whole of the mince into a frying-pan in which half a pound of fat bacon cut into dice has been tossed with a finely chopped shallot. Work the mince about for ten minutes, let it get cold, then empty the contents of the frying-pan into a mortar with four ounces of panada, moisten with one egg, and pound the mixture to a paste, and pass it through a hair sieve. Now cut eight fine truffles into dice the size of a pea, melt an ounce of glaze in half a pint of broth, and throw in the truffles ; boil for a couple of minutes, and add a claret glassful of madeira ; let the dice simmer in this, and then pour them with the liquid into a bowl. Cut up into dice of a similar size six ounces of cooked fat bacon. (iv.) The game of which the pie is to be made having, as I have said, been carefully set aside, should now be taken, cut up
Notes
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