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Game pie

Food

Game pie is a form of meat pie featuring game. The dish dates from Roman times when the main ingredients were wild birds and animals such as partridge, pheasant, deer, and hare. The pies reached their most elaborate form in Victorian England, with complex recipes and specialized moulds and serving dishes. Modern versions are simpler but savoury combinations of rabbit, venison, pigeon, pheasant, and other commercially available game.

Printed dictionaries and other books with definitions for Game pie

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Google previewGood Housekeeping (1899)

Game pie is a very good dish for either luncheon or supper, and can be highly recommended. The game should be fresh, as the least "high" flavor will spoil ...

Google previewThe Dictionary of Dainty Breakfasts (1899)

by Phillis Browne, Sir Frederick William Andrewes

Game Pie, — A well-made game pie is an excellent breakfast dish. It may be made either with one sort of game or with a mixture of game, such as pheasant, grouse, hare and even rabbit. Pheasant and hare mix together The Dictionary of ...

Google previewBallou's Monthly Magazine (1886)

A game pie is a very nice thing to have on hand at Christmas; and, unless it is a very large one. is not likely to stay on hand long. It may be made from pheasants, partridges, grouse, or quail, but is better if made of two or more kinds, of game.

Google previewAlexander Dumas Dictionary Of Cuisine (2014)

by Dumas,

of Pheasant d l'Impe'ratrice Eugenie Supreme of Chicken :3 la Lucullus Salmon ii la Don juan Game Pie d la Three Musketeers Partridge d la Cimarosa Galantine of Young Turkey :3 la King of Persia Duck Loaf 21 la Michelangelo Game Pie ...

Google previewHugh Johnson's Pocket Encyclopedia of Wine 2001 (2010)

by Hugh Johnson

Game pie hot Red (** *): Oregon Pinot Noir. cold Good quality white Burgundy, Cru Beaujolais or Champagne. Goulash Flavoursome young red (**): Zinfandel, Bulgarian Cabernet or ...

Google previewCassell's dictionary of cookery (1883)

by Cassell, ltd

Game Pie, English. — The great point to be attended to in this dish is to use venison that has been well kept. The best end of the neck is what 6hould be taken.

Google previewInternational Dictionary of Food and Cooking (1998)

by Charles Gordon Sinclair

juniper, lovage, marjoram, rosemary, sage, savory and thyme game pie (UKl A traditional raised pie with a pastry top made with hot water pastry and filled with pieces ...

Google previewBarkham Burroughs' Encyclopaedia of Astounding Facts and Useful Information (2016)

by Barkham Burroughs

Game Pie – Divide the birds, if large, into pieces or joints. They may be pheasants, partridges, etc. Add a little baco or ham. Season well. Cover with puff paste, and bake carefully. Pour into the pie half a cupful of melted butter, the juice of a ...

Google previewThe American Encyclopedia of Practical Knowledge Containing Practical and Systematic Treatises on Subjects Connected with the Interests of Every Individual, Alphabetically Arranged, and Especially Designed for Popular Use ... (1886)

by F. M. Chapman, Charles C. Chapman

GAME PIE. This may be made of any of the birds named in the foregoing receipts. Prairie chicken and quails together make a delightful Christmas pie. Clean and wash the birds ;,cut the quails in half, the prairie chicken into 4 pieces; trim off ...

Google previewDictionary of Food (2009)

International Food and Cooking Terms from A to Z by Charles Sinclair

Aylesbury game pie England A Buckinghamshire terrinemade ina dish lined with bacon from alternating layers of seasoned forcemeat (pork fat, leg meat, liver, etc. ) and diced meat from hare, chicken and pheasant previously marinated in ...

Google previewMrs. Beeton's Dictionary of Every-day Cookery (1865)

November, Plain Family Dinners —Boiled leg of mutton and vegetables : roast goose ; cold game pie. Third Course. — Snipes; teal; apple ...

Google previewThe Home Reference Library: Household encyclopedia (1900)

Game Pie.-—When several kinds of small game are brought in, the best way to utilize them is to stew each kind tender, add them together with enough butter to make the gravy rich, and make the pie by lining a baking-pan with a rich crust the ...

Google previewAn Encyclopaedia of Domestic Economy (1844)

Comprising Such Subjects as are Most Immediately Connected with Housekeeping ... by Thomas Webster, Mrs. William Parkes

A centre dish, such as cold game pie, or other savoury pie, may, without impropriety, remain on the table till the removal of the second course; when it is to be left during the course, it is called in the bill of fare a dormant. Symmetry in the order ...

Google previewThe Dictionary of Daily Wants (1866)

by Robert Kemp Philp

GAME PIE. — If the birds are small keep them whole, if large, divide or quarter them. Season them highly, and put plenty of...

Google previewThe dictionary of daily wants, by the editor of 'Enquire within upon everything'. (1861)

by Robert Kemp Philp

A half-pint of hot sauce made of melted butter, the juice of a lemon, and a glass of claret poured into the dish when to be served hot, is a great improvement A very savoury raised game pie is made of partridges, pheasants, and other kinds of ...

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