A Goose-Pye

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Half a Peck of Flower will make the Walls of a Goose-pye, made as in the Receipts for Crust. Raise your Crust just big enough to hold a large Goose; first have a pickled 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 Tea Spoonful of beaten Pepper, three Tea Spoonfuls 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 if whole. Put half a Pound of Butter on the Top, and Jay on the Lid. This Pye 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.