A Goose Pye

INGREDIENTS

INSTRUCTIONS

NOTE -- This recipe was written 1747 (Original recipe) "Half a peck of
flour (5 lbs) will make the walls of a goose-pie ... Raise your crust
just big enough to hold a large goose; first have a picked dried
tongue boiled tender enough to peel, cut off the root, bone a goose
and a large fowl; take half a quarter of an ounce of mace beat fine,  a
large teaspoonful of beaten pepper, three teaspoonfuls of salt; mix
all together, season your fowl and goose with it, then lay the fowl  in
the goose, and the tongue in the fowl, and the goose in the same  form
as id whole. Put half a pound of butter on the top, and lay on  the
lid. this pie is delicious, either hot or cold, and will keep a  great
while. A slice of this pye cut down across makes a pretty  little side
dish for supper." A splendid centre piece for a party.  Unless your pie
has to go by train to London, like Mr Turner's, there  is no need to
make such a thick crust. However it must be thick  enough to keep in
the juices as far as possible. I recommend a  hot-water pastry made
with 3 lbs flour. It seems that the varieties  of poultry in Hannah
Glasse's day were not as large as they are now,  because you need to
increase the seasonings (as in ingredients list  IMH).  To make pastry
==============  Bring water to boil with the lard and the salt. As soon
as it comes  to the boil, tip it into the middle of the flour, mixing
everything  together rapidly to a dough with a wooden spoon or electric
beater.  Leave the dough until it can be handled without too much
discomfort,  but do not let it allow to cool. Cut off about a quarter
for the lid  and put the rest into a large hinged pie mould, or even a
roasting  pan 11½" x 9" x 2" as a mould. Quickly and lightly push the
pastry  up the sides of the tin, being careful to leave no cracks. If
the  pastry collapses down into a dismal heap, it is a little too hot,
so  wait and try again. Having put your filling in the pie, put on the
lid, fixing it with beaten egg, and make a central hole. Decorate the
top with leaves and roses made from the trimmings.  Before starting the
pastry, soak, boil, trim and skin the tongue as  usual. Bone the goose
and the chicken. Prepare the seasonings.  Proceed as above, putting the
tongue inside the chicken inside the  goose, seasoning as you go. Put
the butter  on top and close the pie  with the lid section which you
reserved. To bake the pie, put it into  a hot oven, mark 7 425F for 20
minutes. then lower the heat to Mark 4  350 F and cover the top with
brown paper to prevent it from becoming  too brown too soon. Leave for
3 hours. It is only prudent to check  the pie from time to time. Lower
the heat if it is bubbling away too  fast, to mark 3 325F. Towards the
end of this time, push a larding  needle or skewer into the pie through
the top central hole; if the  juices come out very red, leave the pie a
little longer. On the other  hand, if they come out a pale pink, that
is all right - the pie  continues to cook as it cools down (I took mine
out of the oven at 1  am., and it was still not quite cold by lunchtime
next day, with the  juices still liquid: it should have been left until
the evening with  an hour or two in the refrigerator to set it properly
JG).  Recipe  Hannah Glasse "Art of Cookery made Plain and Easy" 1747
Posted to bbq-digest by Jim Anderson <anderson@magicnet.net> on May
30, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 405
Calories From Fat: 206
Total Fat: 23g
Cholesterol: 16.3mg
Sodium: 552.3mg
Potassium: 76.4mg
Carbohydrates: 42.7g
Fiber: 1.8g
Sugar: <1g
Protein: 5.8g