1217. - Veal Pie In A Dish

First of all get all your ingredients ready, namely, hop, parsley, shalots, or onions, mushrooms, pepper and salt, mint, four eggs boiled hard, a little good second stock, now your paste. After you have made patties or any first or second course pastry, the paste that remains will do, be sure to put an edging of paste to your dish; first lay a layer of lean and fat ham, or mild bacon, then sprinkle it over with the prepared ingredients, then a layer of veal; and part of an egg, then another layer of ham and parsnips as before, and keep on repeating it until quite full, letting the middle be much higher than the sides put a little drop of second stock into it, bake it in a slow oven; be sure and cut a hole in the top, and if you like ornament it with leaves of paste; after egging the top, well notch the edge. Pour some good white stock into it when done and hot.

1218. - Beefsteak Pie

Take some good steaks, beat them with a rolling-pin, season them with pepper and salt; fill a dish with them, adding as much water as will half fill it, then cover it with a good crust, and bake it well.

1219. - Cold Veal Or Chicken Pie

Lay a crust into a shallow tart dish, and fill it with the following mixture:-shred cold veal or fowl, and half the quantity of ham, mostly lean, put to it a little cream, season with white and cayenne pepper, salt, a little nutmeg, and a small piece of shalot, chopped as fine as possible: cover with crust, and turn it out of the dish when baked, or bake the crust with a piece of bread to keep it hollow, and warm the mince with a little cream, and pour in.

1221. - Duck Pie

Bone a full-grown young duck and a fowl, wash them and season with pepper and salt, a little allspice and mace pounded; put the fowl within the duck, and on the former a calf's tongue pickled red, boiled very tender and peeled, press the whole close, the skins of the legs should be drawn inward, that the body of the fowl may be quite smooth; if approved, the space between the sides of the crust may be filled with a fine forcemeat. Bake it in a slow oven, either in a dish or raised pie-crust, ornamented.

1222. - Fish Pie

This pie may be made of any fish, salmon, pike, eel, or any other. Scale your fish and cut it into pieces, line your pie-dish with a good crust, put in the fish with a bunch of sweet herbs, a little salt, some bruised spices, and a layer of butter on the top, put on the crust and bake for an hour and a half; when done remove the fat and put in a vegetable ragout made thus:- Stir a little butter and flour over the fire until a pale brown, moisten with half a pint of sherry, some soup maigre, add a few mushrooms, a little salt, and a bunch of herbs; let it boil half an hour, and then put the ragout into the pies. Any vegetable ragout may be used.

1223. - Game Pie

Cut up your game, and use truffles and whole mushrooms if you have them; the seasonings as before, but no hard-boiled eggs, and add a little port wine with your gravy or stock. If you take the bones from the birds or hare, use some forcemeat as layers instead as in former pies, veal and steaks, but no eggs; if boned you will prepare a good stock from the bones, making the pie taste of the very essence of the game, or poultry, or whatever it may consist of.