Goose pie has been a very grand dish, often made with a bind-baked hot-water crust, highly decorated, and filled with a bird stuffed with another bird and that with tongue or forcemeat, as discussed at length by John Ruskin, and given in Glasse 1747, etc.
It has a particular association with Christmas-time. A writer in the 'Gentleman's Magazine' (May 1811, p. 423), speaking of Christmas in the North Riding of Yorkshire, says: "On the feast of St. Stephen [December 26th] large goose pies are made, all which they distribute among their needy neighbours, except one, which is carefully laid up, and not tasted till the purification of the Virgin, called Candlemas Day."
See: Green Goose Pie
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);
To make a goose pie.
HALF a peck of flour will make the walls of a goose pie, made as in the receipts for crust. Raise your crust just big enough to hold a large goose; first have a pickled dried tongue boiled tender enough to peel, cut off the root, bone a goose and a large fowl; take half a quarter of an ounce of mace beat fine, a large tea-spoonful of beaten pepper, three tea-spoonfuls of salt; mix all together, season your fowl and goose with it, then lay the fowl in the goose, and the tongue in the fowl, and the goose in the same form as if whole. Put half a pound of butter on the top, and lay on the lid. This pie is delicious, either hot or cold, and will keep a great while. A slice of this pie cut down across makes a pretty little side-dish for supper.
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