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Pies, Christmas

Presents of game are often made at Christmas time by friends in the country to those in London and large towns, and this game will be found to go much further if made into a pie than when roasted or boiled. Partridges, pheasants, woodcock, grouse, and snipes may be thus used. If the birds are small, they may be kept whole; if large, the legs and wings should be cut off, and the breasts larded with bacon. Woodcock and snipes should not be drawn, as the intestines, which should be carefully cleaned, are considered a great delicacy. Make and put among the pieces of meat some good forcemeat balls. They may be made of the livers of the birds pounded with an equal quantity of bacon, some sweet herbs, bread-crumbs, and three or four chopped truffles. Season rather highly. Line the edges of a pie-dish with good crust. Put a beef steak at the bottom of the dish, then the birds with the forcemeat balls, place pieces of butter here and there, and strew over the whole three or four truffles and some fresh mushrooms, both chopped. If the steak is omitted, slices of fat bacon may be laid under and above the meat. Pour a little stock over, cover the dish with a good crust, brush the pie over with the yolk of a beaten egg, and bake in a moderate oven. When the pie is to be eaten hot, make some gravy of a little good melted butter, with the juice of a lemon and a little claret added. This will be an improvement, and will not interfere with the flavour of the game. If it is to be eaten cold, lift off the lid just before serving, and place some cubes of savoury aspic jelly on the top. The time to bake will depend on the size of the pie, but it should not be baked too much.