Raised Pie With Rump Of Beef And Truffles

Bone a small fat rump of beef, daub it with slips of fat bacon, put it into a raised crust with light forcemeat and plenty of whole peeled green truffles round it; cover it with the paste, garnish and bake it two hours; then add a sauce made with a pint of veal broth, a gill of red port, half a gill of brandy, half a gill of lemon pickle, a bay leaf, a few chopped eschalots, and cayenne pepper, make it of a proper thickness and strain it. Two hours afterwards cut the top off the pie, skim it free from fat, glaize the rump and serve it to table.

Venison Pasty

Bone a neck of venison, cut the meat into good sized pieces; then put them with the bones into a stewpan, add a quart of veal broth, half a pint of red port, some chopped onions or eschalots, pepper, salt, a little quantity of beaten spices, and lemon juice; let all stew gently; when the meat is three parts done, put it into a deep dish with one half of the liquor, and, when nearly cool, cover and garnish it with a paste made with flour, plenty of butter or beef marrow, two eggs beat up with water, and salt, to be mixed well together, bake the venison till tender: and three quarters of an

83 hour before it is to be sent to table, let the other half of the liquor be strained and thickened, and then put into the pasty.

Eelpie

Skin and clean the eels, cut them into pieces of two inches long, pass them with chopped parsley and eschalots, a little grated nutmeg, pepper, salt, and lemon juice, for five minutes; then put a little light forcemeat at the bottom of a deep dish, put the eels over it, cover with puff paste, bake it, and put into it some benshamelle or cullis,

Mutton Pie

Take off the bone from part of a loin of mutton, cut it into chops, and upon them some slices of peeled potatoes (and if approved, some slices of onions); put the remaining chops over, cover with puff paste, bake it, and add some cullis. Or the chops may be passed with sweet herbs, etc. and when cold put into small or large raised crusts with the above vegetables, and when baked add some cullis,

Sea Pie

Take small pieces of salt beef and pickle pork, veal and mutton chops, a goose or a duck cut into pieces, onions and potatoes cut into thick slices, and season with a little salt and plenty of pepper. Make a paste with beef suet chopped fine, some flour and water; knead them well together, then. roll out the paste, sheet a large bowl with it, put in the above ingredients alternately cover it with paste, put a cloth over, and boil four hours, When it is to be served up take off the cloth, make a little hole in the top, and add a good consumé.

Rissoles

Cut into small slips breast of fowl, lean ham, pickle cucumbers, and anchovies; add to them consumé, cayenne pepper, breadcrumbs, and raw yolks of egg. Simmer them over a fire for five minutes, and be careful not to let the mixture burn. Then put the mixture on a plate, and when cold, cut into pieces, and dip them in yolk of raw egg, afterwards in fine breadcrumbs, and mould them with the hands into what form you please. Have ready boiling lard, fry them of a nice colour, drain them dry, and serve them up with fried parsley under.

Puffs With Chicken, Etc

Chop breast of fowl, lean ham, and half an an-ehovie; then add a small quantity of parsley, lemon peel, and eschalots, cut very fine, with a little cayenne and pounded mace. Put them into a stewpan with a ragout spoonful of benshamelle, set them over a fire for five minutes;. then put the mixture on a plate, and when cold roll out puff paste thin, cut it into square pieces, put some of the mixture on them, fold the paste, run a jagger iron round to make them in form of a puff, fry them in boiling lard, and serve them up with fried parsley under.

Wings And Legs Of Fowls With Colours

Cut the legs from a good-sized fowl and the wings as large as possible, leaving no breastbone; then fill the cavities with light forcemeat, sew them up neat, blanch them, drain them dry, wash the tops with raw white of egg, and lay a small quantity of forcemeat on it, and work a sprig with slips of lean ham and white and yellow omlets of eggs. Then put them into a stewpan with a little stock, cover the pan close, and stew them gently till done and the liquor nearly reduced. When they are to be served up, put under a cullis boiled almost to a glaize.

N. B. They may be done in the same manner and served up cold; or put round them savory jelly, instead of cullis, for an ornamental supper.

Wings And Legs Larded And Glaized

Cut the wings and legs and force them as before directed, then Jard very neat and blanch them, and stew them with a little stock. When they are to be served up, glaize the larding, and put under a strong cullis, or sorrel sauce, or benshamelle.

N. B. They may be done likewise in the above manner, and served up cold for a ball supper.

Fowl A La Menehout

Take the bones out of the legs and wings, and draw them in; then split the fowl from the top to the/bottom of the back, skewer it down close, pass it with chopped parsley, thyme, and eschalots, pepper, salt, and lemon juice. When three parts done put it on a dish, and when cold wash it with yolk of egg with a paste brush, strew breadcrumbs over, and broil gently till done, and of a light brown colour. Serve it up with a cullis sauce under, with ketchup and lemon pickle mixed in it.