This section is from the book "Hand-Book Of Practical Cookery", by Pierre Blot. Also available from Amazon: Hand-Book of Practical Cookery, for Ladies and Professional Cooks.
A mould for meat pies may be round or oval; it must be in two pieces, fastened together by a kind of binge. When the pie is baked, the wire pin holding the mould is pulled, and the mould removed.

This mould may be used for any thing that requires a mould; it may also be round, oval, or of any other shape.

 
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