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Moor Game Pie

Season the birds highly with cayenne, black pepper, and salt. Any other seasoning will rob them of their native flavour. They may be divided or not, according to size. Small birds are best whole. Boil down any trimmings for gravy. Put this, with some good beef gravy, into a pie-dish, and lay in the birds with bits of butter over them; or a rump-steak, well seasoned, may be laid in the bottom of the pie-dish, with the gravy from the trimmings. Cover with a puff-paste and bake, but do not overdress it. If the pie is to be eaten hot, a little melted butter, mixed with a glassful of claret, and the juice from a lemon may be poured into it through a funnel; but for a cold pie this is not necessary. Time, three-quarters to one hour to bake. Probable cost, exclusive of fowl, 2s.