| HOT WATER CRUST | | 3 lb Flour | | 21 oz Water | | 18 oz Lard | | 1 12 tsp Salt | | FILLING | | 1 x Goose, boned | | 1 x Farm chicken, boned | | 2 1/2 lb Pickled tongue (whole) | | 1/2 oz Mace | | 3 tsp Black pepper | | 2 1/2 tbl 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 |
|
