Dessert
A combination game pie
A combination game pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including clean the birds and, if tough, stew them in weak stock.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Clean the birds and, if tough, stew them in weak stock.
- If they are large—that is, too large for a whole bird to be served for one portion—cut them in halves through the breastbone.
- If the birds are young and tender they may be browned in hot butter;
- first dredging them with flour, instead of parboiling.
- Make a gravy of the stock in which they were parboiled, season well with salt, pepper, onion juice and the juice of half a lemon;
- thicken with a roux of butter and browned flour.
- make a slit in the middle and bake, covered, half-an-hour, then brown.
Historical transcription
Source method
- 1
Wild pigeons and quails, ricebirds, snipe, woodcock—in fact, any small edible birds—may be blended in this. Clean the birds and, if tough, stew them in weak stock. If they are large—that is, too large for a whole bird to be served for one portion—cut them in halves through the breastbone. If the birds are young and tender they may be browned in hot butter; first dredging them with flour, instead of parboiling. Arrange them in a deep, round baking-dish with the breasts up and the feet all pointing toward the center.
- 2
Make a gravy of the stock in which they were parboiled, season well with salt, pepper, onion juice and the juice of half a lemon; thicken with a roux of butter and browned flour. Fill in the central space left by the feet of the game with mushrooms, a cupful of small drained oysters, two kidneys, cut into quarters, half a cupful of pimolas, or with plain olives, stoned, and three hard-boiled eggs minced fine with one dozen button onions, parboiled. Pour the rich gravy over all. Cover with a good puff-paste; make a slit in the middle and bake, covered, half-an-hour, then brown.
Nutrition pending
No invented nutrition numbers.
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