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Melton Mowbray Game Pie
Pies and Pastries
Game and Offal
Leicestershire

Pie with veal, bacon and larks. Not the same dish as Melton Mowbray Pork Pie


Original Receipt from 'The Cook's Guide' by Charles Elmé Francatelli (Francatelli 1863)

No. 505.- LARK PIE A LA MELTON MOWBRAY

Cut about one pound of veal into small collops, fry them with an equal proportion of collops of fat bacon, and place them at the bottom of a pie-dish; fry two dozen larks from which the gizzard only has been removed, by picking it out from under with the point of a knife; season with chopped parsley, truffle, and shalot, pepper and salt, some mushroom catsup, button mushrooms, and a large tablespoonful of flour; moisten with half a pint of gravy or water, stir over the fire until it boils, and then add the w... to the collops of veal, &c., contained in the pie, cover with puff-paste, bake for an hour and a quarter and serve.



See: Small Birds


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