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67 A Game pie

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

67 A game pie. Take a hind leg from a red deer and divide it for three pies, the bones are good afterwards for game soup. Then boil the three pieces, which are for the pies, well, after which take them out and lay them on a platter or in a trough and salt and pepper them well and let them lie there overnight. Afterwards mix a dough out of rye flour. First pour about a quarter pound of flour on the table and put into a pan about one quart of water and one pound of fat and let it dissolve together and bring it to a boil and pour it afterwards on the flour, until it is sufficient, and make then a strong dough and work it well. After that remove some dough, about one third, and roll it out into two rounds, according to how many pies you need or want to make. Next put the game on the bottom round and put afterwards the top round on it and shape it, however you would like to have it. After that take a bag [of water ] and spread the bottom crust on the edges. Afterwards press the top dough onto the bottom so that nothing runs out, arrange it with a small knife and crimp it, however you would like it, and shove it in the oven.


Other versions of this recipe:

If you would make a game pie (Das Kuchbuch der Sabina Welserin)

A game pie (Das Kuchbuch der Sabina Welserin)

Another game pie (Das Kuchbuch der Sabina Welserin)

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