Title: A goose pye
 Categories: Poultry, English, Pies, Historic
      Yield: 25 Servings
 
----------------------HOT WATER CRUST---------------------------
      3 lb Flour
     21 oz Water
     18 oz Lard
  1 1/2 ts Salt

--------------------------FILLING-------------------------------
      1    Goose; boned
      1    Farm chicken; boned
  2 1/2 lb Pickled tongue (whole)
    1/2 oz Mace
      3 ts Black pepper
  2 1/2 tb Sea salt; ground
      2 oz Butter
 
  NOTE -- This recipe was written 1747 (Original recipe) "Half a peck of
  flour (5 lbs) will make the walls of a goose-pie ... Raise your crust
  just big enough to hold a large goose; first have a picked 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 teaspoonful of beaten pepper, three teaspoonfuls 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 id 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 pye cut down across makes a pretty
  little side dish for supper."
    A splendid centre piece for a party. Unless your pie has to go by
  train to London, like Mr Turner's, there is no need to make such a
  thick crust. However it must be thick enough to keep in the juices as
  far as possible. I recommend a hot-water pastry made with 3 lbs
  flour. It seems that the varieties of poultry in Hannah Glasse's day
  were not as large as they are now, because you need to increase the
  seasonings (as in ingredients list IMH).
  
    To make pastry
    ==============
  
    Bring water to boil with the lard and the salt. As soon as it comes
  to the boil, tip it into the middle of the flour, mixing everything
  together rapidly to a dough with a wooden spoon or electric beater.
  Leave the dough until it can be handled without too much discomfort,
  but do not let it allow to cool. Cut off about a quarter for the lid
  and put the rest into a large hinged pie mould, or even a roasting
  pan 11«" x 9" x 2" as a mould.
   Quickly and lightly push the pastry up the sides of the tin, being
  careful to leave no cracks. If the pastry collapses down into a
  dismal heap, it is a little too hot, so wait and try again. Having
  put your filling in the pie, put on the lid, fixing it with beaten
  egg, and make a central hole. Decorate the top with leaves and roses
  made from the trimmings.
  
  Before starting the pastry, soak, boil, trim and skin the tongue as
  usual. Bone the goose and the chicken. Prepare the seasonings.
    Proceed as above, putting the tongue inside the chicken inside the
  goose, seasoning as you go. Put the butter  on top and close the pie
  with the lid section which you reserved.
    To bake the pie, put it into a hot oven, mark 7 425F for 20
  minutes. then lower the heat to Mark 4 350 F and cover the top with
  brown paper to prevent it from becoming too brown too soon. Leave for
        3    hours.
    It is only prudent to check the pie from time to time. Lower the
  heat if it is bubbling away too fast, to mark 3 325F. Towards the end
  of this time, push a larding needle or skewer into the pie through
  the top central hole; if the juices come out very red, leave the pie
  a little longer. On the other hand, if they come out a pale pink,
  that is all right - the pie continues to cook as it cools down (I
  took mine out of the oven at 1 am., and it was still not quite cold
  by lunchtime next day, with the juices still liquid: it should have
  been left until the evening with an hour or two in the refrigerator
  to set it properly JG).