Game Pie for Christmas

Ingredients

• fat bacon slices
• livers of game birds
• equal weight of fat bacon and lean ham
• a few truffles
• bread crumbs
• coarse sea salt
• black pepper
• savory herbs
• parsley
• rasped lemon rind
• joints of game birds (e.g., pheasants, partridges, woodcocks, snipe, grouse)
• finely chopped mushrooms
• butter
• pastry for lid and decoration
• beaten egg for brushing
• strong gravy (optional)
• roughed aspic jelly (optional)

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Make a thick, stiff short crust for the pie.

2. Line the bottom of the pie with slices of fat bacon.

3. Spread a layer of forcemeat made from scalded livers, fat bacon, lean ham, truffles, bread crumbs, salt, pepper, herbs, parsley, and lemon rind.

4. Add joints of the game birds, larding the breasts, and sprinkle with chopped mushrooms.

5. Repeat layering until the pie is full, seasoning lightly and adding small lumps of butter.

6. Cover with bacon slices, place the lid on, and decorate with pastry leaves.

7. Brush the top with beaten egg and bake in a moderate oven at 350°F (175°C) for three to four hours.

8. If serving hot, pour strong gravy over the pie after baking; if cold, remove the bacon and cover with aspic jelly before serving.