This is a very rich meat pie that has quite a different flavor than our modern taste buds are used too, but it’s quite delicious and good cold.
Take beef fat, and chop it small, and rosemary, which can be fresh or dried. If you have none, take marjoram or anise or sage, as much as you would like. Chop them finely together, put cloves, pepper, ginger and salt into it, as much as you would like, pour one pint of wine on it. The game must be cooked beforehand. And make a shaped pastry the same way as for the veal pie, and let it bake, serve it warm. In this manner one can also prepare a loin roast.
1 1/2 pounds beef, pre-cooked.( If you have leftover beef roast or other cooked meat use that instead)
1 T chopped fresh rosemary
1 t salt
2 dashes ground cloves
2 dashes pepper
1/4 t ginger
1c red wine (I used a Spanish red wine)
1 9″ double pie crust (recipe 61)
Pre-cook the beef: Sprinkle beef with salt and pepper and brown it on both sides in a little hot oil. Braise either on the stove or in the oven until tender in water and 1T wine.
When meat is cool, chop it finely and mix it well in a bowl with the spices and wine.
Lay one half of pastry crust in bottom of 9″ pie tin and trim edges of crust. Place meat mixture in pie crust
Wet edge of bottom crust with water. Place cover on pie and press edges firmly together with fingers. Brush top with a mixture of one beaten egg and 1T water.
Bake at 350 degrees F for 30-40 minutes