PRESENTING a large game pie at the table can feel ceremonial, which is why it’s perfect for the holidays. This traditional British food dates back to the Middle Ages, when the function of the pie was preservation.
In its earliest form, the meat pie consisted of protein cooked inside a thick, standing crust pastry. The crust was so robust that the pie required no pan while baking—it could stand on its own—and was suitable for long, bumpy voyages. However, the crust on these early pies was dry, tasteless, and often tossed. As for the meat, it was typically minced, heavily salted, and tightly formed inside the crust. The pies were cooked to a high temperature, and any leftover nooks and crannies were filled with gelatin, also called aspic, made by…
