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Game Pie for Christmas

This pie is suitable where game is abundant and expense no object. Make a thick stiff crust, for directions for which see RAISED PIE. It may either be baked in a mould, or formed into shape with the hands. The latter operation is not easy for those unaccustomed to it. Line the bottom with slices of fat bacon; spread over that a layer of forcemeat, made by scalding the livers of the birds, and pounding them with their weight in fat bacon and lean ham, a few truffles, some bread-crumbs, salt, pepper, savoury herbs, parsley, and rasped lemon-rind. Then put in some of the joints of the birds-the breasts should be larded-and strew over all some finely-chopped mushrooms. Repeat until the pie is full. Season rather lightly, and keep putting little lumps of butter in amongst the other ingredients. Lay some slices of bacon on the top, put on the lid, ornament with pastry leaves and other devices, brush over with beaten egg, and bake in a moderate oven. If the pie is to be served hot, pour some strong gravy over it as soon as it is baked; if cold, take away the bacon from the top, and put some roughed aspic jelly over it before sending it to table. This pie may be made of pheasants, partridges, woodcocks, snipe, grouse, etc. Time to bake, three or four hours for a large pie. Probable cost, etc., uncertain, according to the size and contents.