Poultry or Game Raised Pie

Appears in

By Robert Carrier

Published 1965

  • About


  • 1 pound rich raised pie crust (above)
  • butter
  • 1 tender chicken or pheasant


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