1230. - Vegetable Pie

Scald and blanch some broad beans; cut young carrots, turnips, artichoke-bottoms, mushrooms, onions, lettuces, parsley, celery, and add peas; or use any of them you may have. Make them into a nice stew, with a little good veal gravy; season with pepper and salt; bake a crust over a dish, with a little lining round the edge. When baked, pour the stew into the dish, and lay the crust over it. Winter vegetables may be used in the same way, and a cup of cream is a great improvement.

1231. - Cold Pies

When meat pies are prepared to be eaten cold, suet should not be put into the forcemeat that is used with them. If the pie is made of meat that will take more dressing, to make it extremely tender, than the baking of the crust will allow, prepare it in the following way:-Take three pounds of the veiny piece of beef that has fat and lean; wash it, and season it with salt, pepper, mace, and allspice, in fine powder, rubbing them well in. Set it by the side of a slow fire, in a stewpot that will just hold it; put to it a piece of butter of about the weight of two ounces, and cover it quite close; let it just simmer in its own steam till it begins to shrink. When it is cold, add more seasoning, forcemeat, and eggs: if it is made in a dish, put some gravy to it before baking; but if it is only in crust, do not put the gravy till after it is cold and in jelly. Forcemeat may be put both under and over the meat, if preferred to balls.

1232. - Veal And Sweetbeead Pie

Cut the veal from the chump end of the loin; season it well; clean and blanch a sweetbread, cut it into pieces, and season it; lay both in the dish with the yolks of six hard-boiled eggs and a pint of oysters. Strain the oyster liquor, add to it a pint of good gravy; line the sides of the dish with a puff paste half an inch thick, and cover it with a lid of the same. Bake it in a quick oven for an hour and a quarter; and when it is sent to table cut the lid into eight or ten pieces, and stick them round the sides, covering the meat with slices of lemon.

1233. - Veal And Sausage Pie

Cover a shallow dish with paste, lay a well-beaten veal cutlet at the bottom, slightly seasoned; cover it with a Bologna sausage freed from the skin and cut into slices; then add another cutlet and a layer of the Bologna sausage; cover the whole with paste, and put no water to it: the veal will give out sufficient gravy, while it will be rendered very savory by the sausage. It is excellent eaten cold.

1234. - Veal And Oyster Pie

Make a seasoning of pepper, salt, and a small quantity of grated lemon-peel. Cut some veal-cutlets, and beat them until they are tender : spread over them a layer of pounded ham, and roll them round; then cover them with oysters, and put another layer of the veal fillets, and oysters on the top. Make a gravy of the bones and trimmings, or with a lump of butter, onion, a little flour and water; stew the oyster liquor, and put to it, and fill up the dish, reserving a portion to put into the pie when it comes from the oven.