1184. - Seasoning For Raised Pies

Three pounds of salt dried and pounded, three ounces of white pepper, half an ounce of cayenne pepper, two ounces of cloves, two ounces of allspice, one ounce of basil, one ounce of marjoram, one ounce of thyme, one ounce of bay-leaf, one ounce of nutmeg, one ounce and a half of mace.

Pound the spices and herbs by themselves and sift through a fine sieve; then mix with the salt, and put away in a stoppered bottle: three-quarters of an ounce is sufficient for one pound of farce, and half an ounce for one pound of boned game.

1185. - Jelly For Meat Or Raised Pies

Take a quart of veal gravy, dissolve two ounces of isinglass in a little of it; add the remainder with a quarter of a pint of tarragon vinegar; boil all together for a quarter of an hour. Clarify it with the whites of six eggs, then pass it through a bag.

1186. - Pie Raised Hot, Russian

Take a salmon and a liver, cut them into scollops, and simmer both, but separately, in some butter, with shred parsley, mushrooms, truffles, shalots, salt, pepper, nutmeg; mince the yolks of a dozen hard eggs. Make a raised crust in the usual manner, put in a layer of rice previously boiled in chicken broth, but cold, as should be all the materials; on this lay some of the scollops of salmon, on which strew a layer of egg, then a layer of liver, strew the egg, then the salmon again, and so on till your pie is full; then pour in the butter and herbs, cover the whole with rice, and finish the pie according to the above directions.

1187. - Pie Raised, To Be Served Hot

Make a stiff paste as directed for raised pies, which mix with warm water; when well mixed together roll it out thin, cut a piece out for the bottom and two for the sides, according to the shape of the dish; egg the edges you intend to join, and press them well together, so that the joining may not be seen; shape it, garnish it with leaves or festoons, according to your taste, fill it nearly to the top with bran, egg it, and let it be baked in a moderate oven; when done of a light color turn out the bran, and set it ready for what you intend to put in, which may be cutlets of mutton stewed with vegetables, partridge farced with a brown sauce, chickens cut up, a ragout in a brown sauce, or stewed eels.

1192. - Rumpsteak Pie

Procure two pounds of rumpsteaks, which cut into slices half an inch thick, and season well with pepper and salt; dip each piece into flour, and lay them in a small pie-dish, finishing the top in the form of a dome; add a wineglassful of water, then have ready half a (found of plain paste, cut off a small piece, which roll into a band, and lay round the edge of the dish, having previously wetted it with a paste-brush dipped in water, then roll out the remainder of the paste to about the size of the dish, damp the band of paste upon the dish, and lay the other piece over, make a hole with a knife at the top, press the edges evenly down with your thumbs, trim the pie round with a knife, egg over the top with a paste-brush, and ornament it with the trimmings of the paste, according to fancy; bake it rather better than an hour in a moderate oven, and serve either hot or cold.