Pick clean a quart of rice, and wash it well through two or three waters. Tie it in a cloth, put it into a pot of boiling water, and boil it till perfectly soft. Then drain and press it till as dry as possible, and mix with it two ounces of fresh butter, and two table-spoonfuls of mild grated cheese. Take a small tin butter-kettle; wet the inside, put in the rice, and stand it in a cool place till quite cold. Then turn it carefully out of the kettle, (of which it will retain the form,) rub it over with the beaten yolk of an egg, and set it in an oven till lightly browned. Cut out from the top of the mass of rice an oval lid, about two inches from the edge, so as to leave a flat rim or border all round. Then excavate the mould of rice; leaving a stand ins: crust all round and at the bottom, about two inches thick. Have ready some hot stewed oysters or birds, or brown or white fricassee. Fill up the pie with it - adding the gravy. Lay on the lid, and decorate it with sprigs of green curled parsley, stuck in all round the crack where the lid is put on.
This pie may be filled with curried chickens.
Take fine fat tame pigeons. For stuffing,boil some chesnuts till quite soft; and having peeled them, mash or pound them smooth. Mix with them a little fat of cold ham, finely minced.and pounded. For chesnuts, may be substituted boiled sweet potatoe, mashed with butter. Fill the pigeons with the stuffing, having first slightly peppered their insides. Cover them with very thin slices of cold ham, (fat and lean together,) and wrap them in fresh vine-leaves, tied round with twine. Put them on a spit, and roast them three quarters of an hour. When done, carefully remove the strings, and serve up the pigeons, still wrapped in the ham and vine-leaves. They will be found very nice.
Partridges and quails may be drest in this manner.
Wild pigeons are so seldom fat, and have so little meat upon their bones, that except for soups and gravies, they are scarcely worth buying. In places where they abound, they may be turned to good account by catching them in nets; clipping their wings; and keeping them in an enclosure till they are fattened by feeding them well with corn, or Indian meal moistened with water When managed thus, they will be found quite equal, if not su perior, to tame pigeons.
Clean, very nicely, the giblets or two geese or four ducks. Put them into a stew-pan, with a sliced onion; a bunch of tarragon, or sweet-marjoram and sage; half a dozen pepper-corns; and four or five blades of mace. Add a very little water; cover the pan closely, and let them stew till the giblets are tender Then take them out, and save all the gravy; having strained it from the seasoning articles. Make a rich paste, and roll it out into two sheets. With one shee cover the bottom and sides of a deep dish. Put in the giblets, - mixing among them a few cold boiled potatoes sliced, the chopped yolks of some hard-boiled eggs, and some bits of butter rolled in flour. Pour the gravy over the giblets, etc. Cover the pie with the other sheet of paste, and notch the edges. Bake it brown, and send it to table hot.
A pigeon pie may be made in a similar manner: also, a rabbit pie.
Having skinned the moor-fowls, cut them up as for carving, and season them slightly with salt and pepper. Have ready a sufficient quantity of paste, made in the proportion of a pound of fresh butter to two pounds of sifted flour. Roll it out thick, and line with it a pudding mould, which must first be buttered; reserving sufficient paste for the lid. Then put in the pieces of moor-fowl, and place between each layer a layer of small mushrooms, or of fresh oysters cut small. Next pour in a little water, (about Halt a pint,) and add a piece of fresh butter rolled in flour. Then cover it with the remaining paste, pressing it down very closely round the edge. Dip a strong clean cloth into boiling water, dredge it with flour, and tie it tightly over the mould or pudding-basin. Put it into a pot of boiling water, and boil it three hours or more, according to its size.
A similar pudding may be made of pheasants, partridges, or quails; and is a delicious way of cooking game of any sort: rabbits, also, are very nice, cut up and put into a crust for boiling.