Home › The Principles of Cookery › Fowl Pie, Mock Strasburg

Fowl Pie, Mock Strasburg

Bone a pheasant, fowl, and a brace of partridges, and cut the meat into piece about two inches in length, and a quarter of an inch in thickness. Allow to every pound of meat half a tea-spoonful of salt, a good pinch of pepper, a piece of butter about the size of an egg, and four truffles. Put the meat, flavouring, and truffles in a covered baking-dish, arranging, in layers, first meat, then seasoning and butter, then truffles, and bake for one hour in a moderate oven. Next prepare the gravy, by stewing down the bones of the fowl, pheasant, etc., with a very small piece of garlic, two shallots, some nutmeg, a tea-spoonful of salt, one clove, a spoonful of sugar, a dessert-spoonful of brandy, a table-spoonful of sherry, and a pint of water. Stew until the gravy is reduced to half the quantity, when strain, and pour it on the meat. Cover carefully, and return the dish to the oven for two hours; if left uncovered until cold, the butter will rise to the surface. If a covered baking-dish is not at hand, a stone jar will answer the purpose, though, in the latter case, the meat would require to be turned out of the jar before sending to table. Probable cost, 18s. to 20s. Sufficient for eight or ten persons.