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Game Pie (hunting)

Make a stiff short crust for raised pie (see RAISED PIE); bake in a moderate oven. Cut into neat and rather small joints, one turkey, two pheasants, two partridges, two woodcocks, half a small hare, one grouse, one snipe, and one large ox-tongue. Stew them gently till tender, season rather highly, put them into the crust, pour over them a little of the gravy in which they were stewed, and strew on the top some finely-chopped stewed mushrooms. Put on the lid, and warm the pie in a moderate oven when wanted. Time, three or four hours to prepare.