600 g (1 1/2 lb) raised pie pastry
300 g (12 oz) sausage meat
1 onion, chopped
200 g (8 oz) lean rump steak
egg to glaze
bouquet garni
1 pint (600 ml) water
2 pheasants
4 oz (100 g) bacon
200 g (8 oz) mushrooms, sliced
2 hard-boiled eggs, quartered
small glass port or brandy
300 g (12 oz) sausage meat
1 onion, chopped
200 g (8 oz) lean rump steak
egg to glaze
bouquet garni
1 pint (600 ml) water
2 pheasants
4 oz (100 g) bacon
200 g (8 oz) mushrooms, sliced
2 hard-boiled eggs, quartered
small glass port or brandy
method
1. Joint the pheasants and stew them in the water with the bouquet garni and seasoning until the meat begins to come away from the bones.
2. Allow to cool and remove all the meat from the bones.
3. Put the bones back into the stock pan and continue cooking to make 600 ml (1 pint) of rich stock.
4. Cut the steak into thin slivers.
5. Lightly colour the bacon, onions and mushrooms in a little butter.
6. Make your raised pie case and fill with layers of sausage-meat, steak, pheasant, bacon, onion and mushrooms.
7. The hard-boiled eggs should be arranged between the layers.
8. Pour in the brandy or port and fill up with stock to within 2.5 cm (1/2 in) of the top.
9. Reserve the rest of the stock.
10. Cover with the lid and bake at 180°C (350°F) mark 4 for 35 minutes, then cover with foil and bake for a further 1 1/2 hours at 150°C (300°F) mark 2.
11. Before the pie has finished cooking remove the foil and glaze with egg.
12. If necessary, fill up with the rest of the stock through a hole in the lid.
2. Allow to cool and remove all the meat from the bones.
3. Put the bones back into the stock pan and continue cooking to make 600 ml (1 pint) of rich stock.
4. Cut the steak into thin slivers.
5. Lightly colour the bacon, onions and mushrooms in a little butter.
6. Make your raised pie case and fill with layers of sausage-meat, steak, pheasant, bacon, onion and mushrooms.
7. The hard-boiled eggs should be arranged between the layers.
8. Pour in the brandy or port and fill up with stock to within 2.5 cm (1/2 in) of the top.
9. Reserve the rest of the stock.
10. Cover with the lid and bake at 180°C (350°F) mark 4 for 35 minutes, then cover with foil and bake for a further 1 1/2 hours at 150°C (300°F) mark 2.
11. Before the pie has finished cooking remove the foil and glaze with egg.
12. If necessary, fill up with the rest of the stock through a hole in the lid.
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