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Game pie is a form of meat pie featuring game. The dish dates from Roman times when the main ingredients were wild birds and animals such as partridge, pheasant, deer, and hare. The pies reached their most elaborate form in Victorian England, with complex recipes and specialized moulds and serving dishes. Modern versions are simpler but savoury combinations of rabbit, venison, pigeon, pheasant, and other commercially available game.〔Mark Hix (Game pie ); Serves 4–6 26 November 2005 Independent〕 ==Early history== Game pies were consumed by the wealthy in the days of the Roman Empire. Wilhelm Adolf Becker states that the emperor Augustus consumed pies that contained chicken, pheasants, pigeon, and duck. In the Middle Ages, "bake mete" described a pie in which meat or fish is baked with fruit, spices, etc. The meats and sauces were placed in a tough and inedible pastry shell, or "coffin" with a lid sealed on, then baked. There was no pan: the pie shell itself acted as the container. Frequently the pastry was considered superfluous and was discarded.〔(【引用サイトリンク】title=History of Pie )〕 The process of raising the sides of the pie to form a strong protective crust is described in old cookery books as "raising the coffin". The term "mete" referred to the pie, not the meat: a 15th-century cookbook gives a bake mete recipe for a Pear Custard Pie.〔(【引用サイトリンク】title=A Bake Mete )〕 Describing the Franklin in the 14th century classic ''The Canterbury Tales'', Chaucer said: ''"Withoute bake mete was nevere his hous, Of fissh and flessh, and that so plentvous"''. The best meat might be reserved for the wealthy, while their servants ate inferior pies made of the left-over "umbles" – liver, heart, tripes, and other offal, hence the term "eating humble pie". In medieval times, birds that might be found in a game pie included heron, crane, crow, swan, stork, cormorant, and bittern as well as smaller birds trapped by nets such as thrushes, starlings, and blackbirds.〔(【引用サイトリンク】title=Medieval Game Birds )〕 The 15th century cookery book ''Un Vyaunde furnez sanz nom de chare'' describes a Croustade of veal, herbs, dates, and eggs baked in a coffin, but other sources describe croustades of chicken and pigeon.〔(【引用サイトリンク】title=Crustade )〕 Birds were often placed on top of game pies as ornaments, or 'subtelties', a practice that continued into the Victorian age. An 1890s edition of Mrs Beeton's Book of Household Management shows a game pie topped by a stuffed pheasant.〔(【引用サイトリンク】title=Bake Metes and Mince Pies )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Game pie」の詳細全文を読む スポンサード リンク
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