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Hunt Music for the banquet!

Wolfgang Amadeus Mozart (quartet K458 "The Hunt", K299d "La Chasse"), Leopold Mozart ("The Hunt" 1769 for keyboard, "Sinfonia da Caccia" with hunting horns and gunshots), Joseph Haydn (Quartet No. 1 "La Chasse" 1762-64, Symphony No. 73 "The Hunt" 1782), Ditters von Dittersdorf (Ovid Symphony No. 3), Paul Wranitzky (Symphony Op. 25 "The Hunt"), Beethoven and many other composers of 18th century composed music inspired by the Hunting Parties of the Aristocracy they all worked for as composers.

The importance of this genre, the Hunt Music (or Jagdmusik) (a musical genre, based on the popular hunting trope, which exists even though the symphony, the quartet or the sonata are not clearly identified by the nickname "The Hunt"), is given principally by the fact that it's Hunt characteristic is derived by the peculiar rhythms and tunes used by the brass instruments (mainly Horns) to give signals during the Huntig Party in the Forests.

Aristocracy loved those Hunt rhythms and tunes and wanted to hear them again also in their palaces but, this time, performed by an orchestra and, why not?, while eating pheasants, boars, deers (the prize of their Hunting Parties) at their tables, during a magnificent banquet!

Enjoy these original Mozartian recipes!

The English modern version of these recipes is an exclusive property of MozartCircle.
Duck & Mozart
Hunt Music & Swirling Hogs! The Mozartian Game
1. Wild Boar Pie (1773) &
2. Sir Henry Gray's Epiphany Pie (1770)
Here a few original famous 18th century Game recipes used across Europe (1773). Many 1750s common recipes were so famous that kept being published in 19th century.
A hog's hug better!
1. WILD BOAR PIE (1773)


boar (leg ca. 2kg. cut into small pieces)
ham (300 gr.: cut into thin slices)
Parma ham (300 gr.: cut into thin slices)
lardo (250gr.: cut into thin slices, it must be a good spiced one, like the Lard d'Arnad)
vinegar ą l'estragon
lemon juice
garlic (12 cloves chopped)
bay leaves (ca. 5-6)
thyme (crushed)
basil (crushed)
rosemary (crushed)
oregano (crushed)
pepper (crushed)

For the Boar Stuffing:
boar (leg ca. 450gr.: finely minced)
lardo (250gr.: minced, it must be a good spiced one, like the Lard d'Arnad)
anchovies (ca. 6-7 check the salt seasoning first)
capers (washed from salt)
garlic (3 cloves minced)
thyme (crushed)
basil (crushed)
rosemary (crushed)
oregano (crushed)
vinegar ą l'estragon

For the Pie Crust Pastry (Cassa di pasta soda):
flour (1.8kg.)
lard (450gr.)
egg yolks only (8)
salt (58gr.)
(egg yolks only (2-3) to glaze the pastry)

1. Cut the leg of the boar into small pieces. Wrap the small pieces of boar with 150gr. ham and 150gr. Parma ham and 125gr. lardo and put the pieces of boar, so prepared, into a bowl. Now prepare a marinade to be pour into the bowl with the pieces of boar. The ingredients of the marinade are: vinegar ą l'estragon,
lemon juice, garlic, bay leaves, thyme, basil, rosemary, oregano, pepper, salt (adjust to taste). Cover the bowl and keep it in refrigerator, as is, for 1 day.

2. Then prepare the Boar Stuffing with a blender. Put the minced leg of the boar, the lardo, the anchovies, the capers, garlic, thyme, basil, rosemary, oregano into a blender. Add some vinegar ą l'estragon to the meat and start working with the blender. Adjust salt and vinegar to taste. Now you are done.

3. Prepare the pie crust pastry, as usual, by using the ingredients you find here. Use the quantity of water necessary to get a good dough rather firm (pasta soda), so that it can be used also to create the decorations.

4. Now prepare your oven casserole, as usual for pies and create the so-called Cassa (ie. the crust pastry box). Create some decorations on the upper edge of the crust pastry box.

5. When you are done, pour the Boar Stuffing into the crust pastry box in the casserole. Then remove the liquid part of the marinade and position the pieces of boar with their wrap and seasoning onto the Boar Stuffing in the crust pastry box. Well press the pieces of boar so that they create a uniform surface. Then entirely cover the pieces of boar with the remainder of the thin slices of ham (150gr.), Parma ham (150gr.) and lardo (125gr.).

6. Now you must prepare the lid of crust pastry for the pie. Use a part of the remainder of the dough to create the lid itself and position the lid of crust pastry on the final slices of ham, Parma ham and lardo. Open a few small holes into the lid of crust pastry in an artistic way. Then with the remainder of the dough create decorations (flowers, leaves, bas-relieves etc.) to be positioned on the lid of crust pastry. In 18th century the decorations of the pie were really important and they were created in order to depict important moments of family: a scene of hunt or other deeds of the members of the family.

(even though the original recipe does not mention it, you can add a layer of a mixture of beaten egg yolk and water onto the crust pastry before putting the casserole into the oven, to get a more golden coloured crust pastry)

7. Now pre-heat the oven and then put the casserole in the hot oven.

8. Usually, after ca. 30-45 minutes, your Wild Boar Pie is ready.

Si tagli in pezzi la Coscia di Cinghiale, e s'infilzino di presciutto e lardo a filetti aromatizzati; dopo si mettano a marinare per un giorno con aceto di targone, sugo di limone, spicchi d'aglio, alloro, e spezie. Indi si mettano nella Cassa di pasta, con farsa sotto di carne dello stesso, pesta con lardo, acciughe, capparini, ed aglio, condita di spezie, e bagnata con aceto di targone. Si copra con fette di lardo, e presciutto il Pasticcio, e si farą cuocere.

La Soda si compone prendendo quattro libre di fior di farina, una libra di sugna, otto gialli d'uova, due once di sale, e tanta quantitą d'acqua dimodochč impastata rimanghi Soda. Con questa pasta si formano i Pasticci, detti a Cassa, ben lavorati di Bassirilievi, Fiorami, ed Imprese de' Signori.


INGREDIENTS (ca. 30kg. of meat):
4 geese
2 turkeys
2 rabbits
4 wild ducks
2 woodcocks
6 snipes
4 partridges
2 neats' tongues
2 curlews
7 blackbirds
6 pigeons
lardo (minced, it must be a good spiced one, like the Lard d'Arnad)
capers (washed from salt)
garlic (cloves minced)
thyme (crushed)
basil (crushed)
rosemary (crushed)
oregano (crushed)
pepper (crushed)
wine (red; a Merlot or Marsala or Porto type better)
vinegar (what necessary)

For the Pie Crust Pastry:
(since the 18th century version doesn't make any sense, here the ingredients and quantities for ca. 30kg. of meat, unless most of the pastry was used to create extra decorations)
flour (10kg.)
butter (5kg.)
water (180 spoons)
salt (30 teaspoons)
egg yolks only (30 to glaze the crust pastry)

1. Bone all the fowl and the rabbits and properly prepare the neats' tongues. Then cut everything into pieces, as for a big stew. Put everything in a large pan with all the other ingredients. Let it simmer until well stewed.

2. Prepare the pie crust pastry, as usual. When ready, let the dough rest for, at least, 1 hour or more.

3. Then prepare an oven casserole for 30kg. meat. Now prepare the usual crust pastry box. Fill it with the meat and close with the usual lid of crust pastry. Create crust pastry decorations according to your taste. Glaze with the yolks and water mixture.

4. Now pre-heat the oven (you must have an oven huge enough for the huge pie) and then put the casserole in the hot oven.

5. Usually, after ca. 30-45 minutes, your Sir Henry Gray's Epiphany Pie is ready.

6. According to the 18th century recipe, you need also a case on wheels for its transportation.
The largest pie ever known was shipped to Sir Henry Gray, Baronet, London, Mrs. Dorothy Patterson, housekeeper at Hawic, being the maker. Into the composition of this great pie entered two bushels of flour, twenty pounds of butter, four geese, two turkeys, two rabbits, four wild ducks, two woodcocks, six snipes, four partridges, two neats' tongues, two curlews, seven black-birds, and six pigeons. It weighed twelve stone, and was nine feet in circumference at the bottom. It was furnished with a case on wheels, for convenience in passing it round to the guests.