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Game Pie, English

The great point to be attended to in this dish is to use venison that has been well kept. The best end of the neck is what should be taken. Trim and rub it with mace, nutmeg, cayenne, and salt. Boil down the trimmings of venison and the inferior joints of a hare to make gravy. Take the back and thighs of the hare, and after boning them, fill with stuffing, using shallot and the raw liver of the hare minced up in the forcemeat. Line a dish with short crust, put in the venison and hare, filling up every space with forcemeat. Add a little of the gravy, put on the cover, ornament the top, and bake in a hot oven. When venison is not liked, substitute the prime joints of another hare. Time, about two hours and a half to bake.