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Published 1965
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 with nutmeg, allspice, salt and freshly ground black pepper. Spread a layer of sausage meat over boned bird; cover with a layer of diced veal and season generously again. (Raised pies, always se