Poultry or Game Raised Pie from The Robert Carrier Cookbook by Robert Carrier
Make a stiff rich raised pie crust as directed above; butter a raised pie mould and line it with pastry. Bone chicken or pheasant; lay it, skin side down, on a clean cloth, and season generously wi...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ½ pint strong gravy or stock
- beaten egg
- 1 pound rich raised pie crust (above)
- ½ pound veal cutlet, diced
- salt and freshly ground black pepper
- freshly ground nutmeg and allspice
- 1 pound sausage meat
- 1 tender chicken or pheasant
- butter
- ½ pound cooked ham, diced
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