Alderman's Mock Turtle Pie

Ingredients

• 1 whole Calf's head, cooked and meat removed (Can substitute with 2 lbs veal cheeks and 1 lb veal tongue if calf's head unavailable)
• 1 whole Calf's tongue, cooked (Usually comes with the head, or purchase separately)
• 1 whole Calf's brain (For brain cakes)
• 8 whole Calves' feet (For making gelatinous stock; can substitute with 4 feet plus 2 packets unflavored gelatin)
• 2 medium Onion, chopped (For stock)
• 2 medium Carrot, chopped (For stock)
• 2 stalks Celery stalks, chopped (For stock)
• 2 leaves Bay leaves (Soup herbs)
• 4 sprigs Fresh thyme (Soup herbs)
• 6 sprigs Fresh parsley (Soup herbs)
• 2 tablespoons Black pepper, ground (Season highly as per original)
• 2 tablespoons Salt (To taste)
• 30 leaves Fresh spinach leaves, cut into 2-inch pieces (About 2 cups loosely packed)
• 1 cup Fresh bread crumbs (For forcemeat balls)
• 0.25 cup Beef suet, finely chopped (Can substitute with cold butter)
• 1 teaspoon Lemon zest (For forcemeat)
• 0.25 teaspoon Nutmeg, ground (For forcemeat)
• 6 whole Eggs (4 for egg balls, 1 for forcemeat, 1 for brain cakes)
• 4 cups All-purpose flour (For rich pie pastry)
• 1 cup Butter, cold and cubed (For pastry)
• 0.5 cup Lard or shortening, cold (For extra rich pastry)
• 0.5 cup Ice water (For pastry, use as needed)
• 1 whole Egg, beaten (For brushing pastry)

Instructions

1. 1Place the 8 calves' feet in a large stockpot with the chopped onions, carrots, celery, bay leaves, thyme, parsley, 1 tablespoon salt, and 1 tablespoon black pepper. Cover with cold water (about 4 quarts). Bring to a boil, then reduce heat to low.
2. 2Simmer the stock gently for 4-5 hours until the meat begins to fall away from the bones and the liquid is very gelatinous and reduced by half.
3. 3Strain the stock through a coarse sieve, pressing down to extract as much dissolved meat and gelatin as possible. You should have about 4-5 cups of very thick, gelatinous stock. Set aside.
4. 4In a separate large pot, place the calf's head and tongue in cold salted water. Bring to a boil, reduce heat, and simmer for 2-3 hours until the meat is very tender.
5. 5Remove the calf's head and tongue from the cooking liquid. Let cool slightly. Remove all meat from the cheeks, cutting into pieces 2.5-3 inches long and 1.75-2 inches wide. Peel and slice the tongue, cutting into similar large shapes. Reserve the brain for later.
6. 6Place the cut meat pieces in a large bowl. Add 2 cups of the prepared stock and the remaining 1 tablespoon black pepper. Mix gently to create a rich hash. Set aside.
7. 7Blanch the calf's brain in boiling salted water for 5 minutes. Drain and let cool. Remove membrane and chop finely. Mix with 1 beaten egg and 2 tablespoons bread crumbs. Form into 8-10 small flat cakes.
8. 8In a bowl, combine the remaining bread crumbs (about 3/4 cup), chopped suet, lemon zest, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 beaten egg and mix until it holds together. Form into 12-15 small balls, about 1 inch in diameter.
9. 9Hard boil 4 eggs for 10 minutes. Cool in ice water, peel, and cut each egg into quarters. These will serve as egg balls.
10. 10In a large bowl, combine flour and 1 teaspoon salt. Cut in the cold butter and lard until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide into two portions (one slightly larger for the bottom). Wrap in plastic and refrigerate.
11. 11Preheat oven to 375°F (190°C). Roll out the larger portion of pastry to 1/4 inch thickness. Line a deep 10-inch pie dish or casserole dish with the pastry, letting it hang over the edges slightly.
12. 12Layer the hash meat in the bottom of the pastry-lined dish. Arrange the brain cakes, forcemeat balls, and egg quarters throughout. Scatter the cut spinach leaves evenly over the top. Pour in enough of the remaining thick stock to fill the dish, leaving about 1/2 inch space at the top (about 2-3 cups).
13. 13Roll out the remaining pastry for the top crust. Place over the filled pie and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Brush the top with beaten egg wash.
14. 14Place the pie on a baking sheet to catch any drips. Bake in the preheated 375°F oven for 60-75 minutes, until the pastry is deep golden brown and the filling is bubbling. If the crust browns too quickly, cover loosely with foil.
15. 15Remove from oven and let rest for 15-20 minutes before serving. This allows the gelatinous stock to set slightly, making it easier to slice. Serve hot.