Raised Game Pie

Ingredients

• 1 lb. of pie crust (for Raised Pie Paste, see Index)
• Grouse
• Pheasant
• Hare (or other suitable game)
• ½ lb. of calf’s liver
• ½ lb. of ham
• ½ lb. of fresh pork
• ½ lb. of bacon, cut thin
• ½ lb. of panard
• 2 eggs
• 1 calf’s foot
• A bunch of herbs
• 12 peppercorns
• 1 onion
• Mushroom ketchup
• 1 small shallot
• Black pepper
• Coarse sea salt

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Allow the chicken pieces to cool.

2. Cut the ham into very thin slices.

3. Remove the whites from the yolks of the eggs and roll the yolks in finely chopped parsley.

4. Layer chicken in the bottom of a pie dish, followed by ham, and season with pepper and salt.

5. Place the yolks of eggs on the ham, then add another layer of chicken, ham, and seasoning.

6. Pour in about 2 cups of white stock.

7. Roll out the pie crust to about ¼ inch thickness.

8. Wet the edge of the pie dish, cut a strip of the crust, and lay it on the edge.

9. Wet this crust edge, then cover the whole pie with the crust.

10. Trim the edges neatly, press them down, and make a hole in the center of the cover.

11. Cut leaves or suitable designs from the trimmings and decorate the top of the pie.

12. Brush the entire pie with beaten egg.

13. Bake in a 400°F (200°C) oven until the crust has risen, then reduce the heat and finish cooking for 45 minutes to 1 hour.

14. Strain the gravy made from the giblets and fill the pie through the hole in the center.

15. Stand the pie on a dish, put a pie dish collar around it, garnish with parsley, and serve.