We here present an original design, composed of five distinct plates, arranged and numbered for practical use. The illustration (page 367) represents a raised pie. It may be filled to suit the taste with either meats or game.
Figure 1 shows the pie complete, with top of savory or aspic jelly, surmounted by a butter lamb on a chopped parsley bed, and piped in butter. Cornucopias on each corner are filled with root flowers, making a horn of plenty.
The directions are as follows: Prepare the dough as usual for raised pie, and then determine the size. Next cut the base - not less than one-half inch in thickness - as per figure 2. Dock with a fork to prevent blistering, and lay aside on the pan ready for baking. Then prepare the oval bottom, as per figure 3, wash over with egg, and place evenly on center of the base. Now roll out dough, half an inch thick, in a narrow strip, long enough to go all round the oval bottom (measure outside of oval by passing a string around it); cut it straight and even, one inch wide. Wet the ends, which should be cut slanting to make them fit closely, and the lower edge, and wrap this around the oval piece which lies on the base, joining ends and bottom edge securely. The edge of the strip will rest on the base, with the oval piece inside. Now fill this case to within half an inch of the top with bran, place over it a thin cover of dough (with a small hole in the center); wash the outside (except the top, which only serves to keep the side in place, and is not used) with egg, and bake in a moderate oven until it takes on a fine chestnut brown. While cold, cut out top, turn out bran, and the shell is ready for filling. It is better to make the shell the day before using, so as to fill it at leisure. To make the cornucopias, fold up the dough the same as you would in making a paper cone, and also fill with bran. Bake them sepa rately from the pie. Now fill shell with meat or game, and next place the savory jelly (which should be ready cut in pieces one-half inch square) on the top, as per figure 6. Now mold a butter lamb and place on top of jelly, as per figure 7. Add the chopped parsley, as per figure 8; also place the cornucopia in position. Place the cut roots (see figure 4) one in each cornucopia (see figure 9); place a rim of sliced lemon on the top edge, as shown in figure 1, and add the small cut root flowers at base of the cornucopias, securing them with butter. Pipe the pie any design you choose, or, as in the design, using butter instead of sugar. A little parsley under each cut root flower on the cornucopias adds to the effect. Soften the butter by working it with a knife, not warming, adding a little yolk of egg to bring it to the required softness, and a little flour to toughen it. Figure 5 shows one of the cornucopias before it is placed on the shell. Serve cold, with a salad, on a large napkin, with a little parsley around it, The meat used for filling should always be cold. It is a summer dish, and looks well on the table.
The special directions for making the crust for raised pie are aa
follows: Take a quarter of a pound of lard for every pound of flour, add half a pint of water, also a pinch of salt; to make it, add the lard to the water, bring it to a boil, then add it to the flour and mix as quickly as possible; when mixed wrap it up in a cloth to keep warm. Make into the shape or shapes selected as quickly as possible, as when it gets cold it hardens; when cold it will retain any shape given it while warm. You can use pie-molds, in which case simply line the mold with the paste, when the pie is made it is well to allow it to stand all night if possible, to get fully fixed before baking. Before adding any leaves or other paste decorations wash it with yolk of eggs, then add the paste leaves, and do not wash them. The pie will then bake a rich brown, while the leaves remain a pale color, giving a pretty effect.
A very nice meat for filling is made as follows: Bone two calves' feet; chop fine boiled chitterlings; cut up and stew over a gentle fire for an hour two chickens, and two sweet breads, in a quart of veal gravy; season with cayenne pepper and salt; then add six or eight force-meat balls (that have been boiled); four boiled eggs quartered; and, when stewed enough, let stand until nearly cold, and place it in pie, cover with aspic jelly, and ornament as above directed. In case you do not wish to use the butter-lamb and aspic jelly, after filling in meat, place four quarters of a hard-boiled egg at equal distances apart on the top of the meat, and strew a few cold green peas or asparagus tops on it. This gives a pretty effect, and saves the trouble of making the aspic jelly. The shell may be filled with any cooked cold meat. Rabbits make a nice filling, stewed with a nice cut or two of ham or salt pork. Make a force-meat out of the livers beaten in a mortar until fine, adding freely of pepper and salt, a little nutmeg, and a few sweet herbs. Partridges, or any game birds, may be used, bearing in mind that the pie is always to be served cold.