Raised Pie of Poultry or Game
Ingredients
Directions
Make the crust
Make a stiff short crust with the proportion of butter, flour, water, and eggs, and work it up very smoothly.
Butter a raised-pie mould, as shown in No. 1190, and line it with the paste.
Prepare the filling
Bone the fowl (or whatever bird is intended to be used).
Lay the boned fowl breast-downwards upon a cloth, and season the inside well with pounded mace, allspice, pepper, and salt.
Spread over the fowl a layer of forcemeat.
Spread over that a layer of seasoned veal.
Spread over that a layer of ham.
Spread over that another layer of forcemeat.
Roll the fowl over, making the skin meet at the back.
Line the pie with forcemeat.
Put the fowl into the pie.
Fill up the cavities with slices of seasoned veal, ham, and forcemeat.
Close and bake
Wet the edges of the pie.
Put on the cover.
Pinch the edges together with the paste-pincers.
Decorate it with leaves.
Brush it over with beaten yolk of egg.
Bake in a moderate oven for 4 hours.
Add the gravy and serve
Make a good strong gravy from the bones.
Reduce the gravy before pouring it into the pie so that it forms a firm jelly when cold.
Pour the gravy through a funnel into the hole at the top.
Cover this hole with a small leaf.
Let the pie, when cold, be ready for use.
Add truffles, mushrooms, etc. to enrich the pie (optional).
Lard the fleshy parts of the poultry or game with thin strips of bacon (optional).
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Eggs
- Bind the crust paste and give the glaze its sheen when brushed on as yolk.
- Butter (in the method)
- Adds richness and tenderness to the short crust, and greases the mould.
- Fowl
- Forms the main body of the pie, with its meat set in the centre of the layers.
- Ham (in the method)
- Adds savoury, salty flavour to the layers inside the pie.
- Veal (in the method)
- Adds savoury meat flavour and moisture to the layers inside the pie.
- Gravy from the bones (in the method)
- Sets to a firm jelly when cold, holding the cold pie together for slicing.
The step that matters
Reduce the gravy before pouring it into the pie. Gravy must be concentrated enough to set into a firm jelly once cold. Thin gravy stays liquid, so the sliced pie would not hold its shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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