• 500 g (1 lb) pork sausagemeat
  • 3 onions, finely chopped
  • 2 tablespoons chopped thyme
  • 400 g (13 oz) mixed game,
  • 350 g (12 oz) mixed poultry,
  • 2 tablespoons plain flour
  • 100 g (3½ oz) butter
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 750 ml (1¼ pints) chicken or game stock (see pages 16 and 30)
  • 10 juniper berries, crushed
  • 200 g (7 oz) self-raising flour
  • 1 teaspoon baking powder
  • Approx 150 ml (½ pint) milk, plus a little extra to glaze
  • 200 g (7 oz) whole cooked chestnuts
  • 3 tablespoons Worcestershire sauce
  • salt and pepper

Mix the sausagemeat with one-third of the onions, half the thyme and plenty of seasoning. Shape into balls about 1.5 cm (¾ inch) in diameter.

Cut all the meat into small pieces. Season the plain flour and use to coat the meat. Melt 25 g (1 oz) of the butter in a large, flameproof casserole and brown the meat in batches, draining each batch to a plate.

Melt another 25 g (1 oz) of the butter and fry the remaining onions and the celery for 5 minutes. Add the garlic and fry for 1 minute. Stir in any remaining coating flour, then blend in the stock. Return the meat to the pan with the juniper berries. Cover and place in a preheated oven, 160°C (325°F), Gas Mark 3, for 1 hour until the meat is tender.

Meanwhile, put the self-raising flour and baking powder in a food processor with a little salt, the remaining thyme and the remaining butter, cut into pieces. Blend to breadcrumb consistency. Add most of the milk to make a dough, adding the rest if it is very dry. Turn out on to a floured surface and roll out to 1.5 cm (¾ inch) thick. Cut out rounds using a 4 cm (1¾ inch) cutter.

Stir the chestnuts and the Worcestershire sauce into the casserole and check the seasoning. Arrange the scones around the edge and glaze with milk. Raise the oven temperature to 220°C (425°F), Gas Mark 7, and cook for 20 minutes or until the scones are cooked through.

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