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Recipes
Salad
Mutton Beer
Cherry Pottage
Challah
Crustade
Jellie of Fyshe
Griddled Trout
Grete Pie
Jugged Hare
Herbs
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225-350g (8-12oz) wholemeal or whole wheat pastry
1 pigeon
2 chicken joints (2 breasts or 2 whole legs)
150mL (f fl oz, 2/3 cup) dry white wine
several grinds of black pepper
4 cloves
15 g (1/2 oz) butter
50g (2oz) mushrooms, roughly chopped
25g (1oz) raisins
3 large eggs
salt, pepper, and 1/2 teaspoon ground ginger
Roll out 225g (8 oz) of the pastry and line a 20cm (8 inch) flan dish, back
the crust blind. Put the pigeon in a pot with the stock, wine, pepper and
cloves and cook very slowly for an hour. Add the chicken and continue to
cook for a further 45 minutes or till the meat of both birds is really
tender.
Meanwhile cook the mushrooms lightly in the butter. Remove the birds from
the stock and bone them. Cut the flesh into quite small pieces, mix it with
the mushrooms and the raisins and spread them over the base of the flan
case. Beat the eggs with a fork and season with the salt, pepper, and
ginger.
Add 240mL (8floz, 1 cup) of the cooking juices and pour over the meat in
the flan case. If you want to have a lid, roll out the rest of the pastry
and cover the flan. Bake it in moderate oven (180C, 350F, Gas Mark4) for 25
minutes if uncovered, 35 minutes if covered. Serve warm with a good green
salad.
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