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Traditional game pies - bones and all


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So, how do you eat them? Other than carefully? 

This week, while emptying the freezer, I made a Snipe pudding, compete with truffles - the works. Its something I've wanted to make for years and it's delicious - the only problem, as the birds go in whole, is the bones.

I've read in Mrs Beetons book that her recipie for Pigeon Pie (Epsom Grand Stand recipie) is also a bones in affair, and if memory serves me correctly, Evelyn Waugh made some scathing remarks about the game pies in London clubs with chared bit of bone and ribcage sticking out - so it's obviously been quite a common, or at least not unusual, sort of thing.

Anyone able to shed any light on it?

Edited by PeterHenry
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23 minutes ago, ditchman said:

its alright for you ruffy toughies.............most of us are lacking teef..ive recently learnt to suck crisps now...think yourself lucky...i would dearly love to crunch a snipe bone

Hahaha

I'm all seriousness though, I've just had one stuck down my throat, which was not the most enjoyable sensation

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9 hours ago, NoBodyImportant said:

Going to be honest here and say that sounds awful. 

Haha, which one?

The snipe suet pudding, which I attach an image of below, or the pigeon, sausage meat and redcurrent jelly pie linked to above?

20200928_200226.jpg

15 hours ago, Ferretlurcher1970 said:

https://photos.app.goo.gl/kkZH5YdkTeREAkwWA 

Pigeon ,sausage meat and red currant jelly

That looks and sounds amazing. Any chance of getting the recipie?

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1 hour ago, PeterHenry said:

Haha, which one?

The snipe suet pudding, which I attach an image of below, or the pigeon, sausage meat and redcurrent jelly pie linked to above?

Any kind of meat with pudding or jelly in the name,  but probably taste well just sounds bad.  😂 

Edited by NoBodyImportant
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