Crust For The Pies

Two pounds fine flour, one pound butter well rubbed in the flour, add two eggs and a little water, make into a compact paste, and let lay whilst you cut up the game and meat for the perigord pie.

The Game Pies

Line two small French pie-tins, with the crust not too thick; cover the sides and bottom with forcemeat, cut up the game, whatever it may be, and fill the mould; cover the top of the meat with forcemeat, and then cover with a crust of the paste, wash over with egg, ornament to fancy with leaves and flowers, and bake in moderate oven for two hours; when cooked, fill up the pie with gravy from the pot the galantines were cooked in, adding a little gelatine to stiffen the gravy; place the pie in a cool place.

Perigord Pie

Line a half-quartern bread tin with buttered paper, then a lining of the paste, cover the sides and bottom with forcemeat, sprinkle over with chopped mushrooms, then fill up the inside with strips of veal, bacon, and any cold chicken or turkey you may chance to have in the larder, a few truffles, a little grated nutmeg, pepper and salt, cover the meat over with forcemeat, and then a paste crust, wash over with egg-wash, and bake for two hours in a moderate oven; when baked, fill up the pie with gravy in which a little gelatine has been dissolved. Let the pie get cold, then cut out in nice square pieces, not too thick.

Mince Pies

Mincemeat, how to make. Ingredients: One pound currants, one pound sultanas, one-half pound beef suet, one-half pound moist sugar, two pounds apples, one pound mixed peel, one-quarter ounce mixed spice, the grating and juice of one lemon and one orange. How to use them : Well wash and pick the currants and sultanas; chop up the suet very fine, using the sugar to separate it; pare the peel off, and take out the cores of the apples, and chop them moderately fine; chop up the mixed peel very fine, sprinkle the spice over the ingredients, and well mix together; grate the rind of the orange and lemon over it, and add the juice of the lemon and orange; place in stone jars, and it will keep good for months in a cool place. Line the bottom of some small patty-pans with a thin cover of short paste; place a little heap of mincemeat in the centre, then sprinkle a little water over them with a brush, and cover the tops with puft-paste about a quarter of an inch thick, and bake in a good oven. When baked, sprinkle a little powdered white sugar over them, and be sure to take them out of the pans while they are warm, because if let get cold, they will stick to the bottom, and tear the short paste and let out the mincemeat. Warm the mince pies previously to dishing up, as they should not be quite cold when eaten.

Potato Pie

Have ready a rich crust, lay in the pie-dish slices of boiled sweet potato and thin slices of a mellow apple, then spread thickly sugar and butter; cover with a crust, and bake nicely.

Chicken And Ham Pie

Season some slices of boiled ham, lay them on a puff-paste about half an inch thick; then season some pieces of chicken and place them on the ham, with the yolks of some hard eggs; cover these with more slices of ham, season as before, put some gravy in, and put a puff-crust on the top, and bake it thoroughly. If to be eaten hot, more gravy may be added when done.

Lark Pie

Make a stuffing of bread-crumbs, parsley, lemon-peel, and the yolk of an egg; roll the larks in flour and stuff them. Line the bottom of a pie-dish with a few slices of beef and bacon; over there place the larks, and season with salt, pepper, minced parsley and chopped chalots. Pour in the stock or water, cover with a crust, and bake for an hour; serve quickly, as it must be hot.

Poor Man's Pie

Take the remains of cold sole, haddock, whiting or hake. Chop and pound it up with butter, a teaspoonful of French mustard, a little chutnee, a fragment of garlic, and a few drops of Chili vinegar. Put it into a pie-dish, cover it with mashed potato, which must be nicely browned.

Peach Pie

Take mellow, juicy peaches, wash and put them in a deep pie-dish lined with pie-crust, sprinkle a thick layer of sugar on each layer of peaches, put in about a tablespoonful of water, and sprinkle a little flour over the top; cover it with a thick crust, and bake the pie from fifty to sixty minutes.