Raised pies were one of the more spectacular elements of the Victorian table. Elaborate copper or tin moulds were used and the tops ornamented with pastry decoration. Often, as here, the pies were further decorated with bits of the bird. Pigeon pie had the feet poking out, for instance, while pheasant pie used the head, wings and tail on sticks. These bits could be gently baked beforehand to retain their shape (and prevent raw meat leaking onto the pie). By the late 19th century, the canny cook could order bird parts from a taxidermist. If you don’t have a suitable pie mould, you can use a tall springform cake tin (often sold as ‘panettone tins’).