Meat, Poultry and Game Pies

Almost any kind of meat can be used to make a rich, full-flavoured pie-beef, mutton, veal, pork, rabbit, poultry or game-used separately or with two or three different kinds combined to make one pie. Hard-boiled eggs, mushrooms, oysters, diced bacon, chopped onions, sliced potatoes and forcemeat balls or sausage meat are often added to give flavour and texture contrast to the pie fillings.

Always cut solid meat into bite-sized cubes or in thin slices which you then roll up before putting in the pie. Game and poultry should be jointed, with the larger bones removed. If you plan to serve your pie cold, season it more generously than if you are going to serve it hot. Grated lemon rind and finely chopped herbs and onions are good flavour additives.