Comprising Veal and Ham Pie, or Timbale. Capon Pie. Pheasant Pie. Yorkshire Pie Devonshire Squab Pie.

Leicestershire Pork Pie. Eel Pie, a' la Anglaise. Salmon Pie. a' la Russe. Preserved Hare, and other Game. Aromatic Spices, for Seasoning.

1242. Veal And Ham Pie, Or Timbale

First daube or interlard about three pounds of white real (from the leg) with lardoons or square strips of fat bacon or ham; cut this in thick slices across the grain of the meat, and put them on a dish with an equal quantity of dressed ham, cut also in thick slices. Next, spread the inside of a plain mould with butter, and line it with short paste (No. 1253), about a quarter of an inch thick; line the inside of this with rather a thick layer of force-meat (No. 247), then place the veal and ham in alternate layers, season between each with aromatic spices, pepper and salt, fill up the hollow places and cover in the surface with some of the force-meat; place some thin layers of fat bacon over the whole, and cover in the top with some of the paste, previously rolled out to the thickness of the eighth part of an inch; this must be applied after the edges of the pie have been wetted with a paste-brush dipped in water, and made fast by pressing both pieces of paste together with the fore-finger and thumb, so as to cause them to adhere closely together. The edges should then be neatly trimmed, and pinched round with pastry-pincers ; decorate the top of the tim-bale with thin strips of paste, cut out in the form of leaves, etc, arranged according to the upper part of the design represented in No. 1244. Egg the surface over with a paste-brush, make a small hole in the centre of the top of the pie, for the steam to escape, and bake it in the oven for about three hours; when it is done, withdraw it from the oven, and about twenty minutes afterwards, place the point of a funnel in the hole at the top of the timbale, and through this pour in about a pint of good, well-seasoned strong consomme, reduced to the consistency of half-glaze; stop up the hole with a small piece of paste, and keep the timbale in a cool place until wanted for use.

1243. Capon Pie, With Truffles

First, bone a capon, spread it out on the table, and season the inside with prepared spices and a little salt; then spread a layer of force-meat of fat livers (No. 247), and place upon this, in alternate rows, some square fillets or strips of fat bacon, tongue, and truffles; cover these with a layer of the force-meat, repeat the strips of bacon, then fold both sides of the skin over each other, so as to give to the capon a plump appearance, and set it aside on a dish.

* The difference between a raised pie and a timbale consists principally in the former being raised (by hand or otherwise) with a stiff paste, while the latter is prepared in a mould, lined with a more delicate kind of short crust, which is made edible.

Next, pave off the sinewy skin from the mouse-piece, or inner part of a leg of veal, daube it with seasoned lardoons of fat bacon, then place this, and an equal quantity of dressed ham, with the capon.

Prepare four pounds of hot-water paste (No. 1251); take two-thirds of this, mould it into a round ball on the slab with the palm of the hand, and then roll it out in the form of a band, about two feet long and six inches wide; trim the edges, and pare the ends square, taking care to cut them in a slanting direction; wet them with a paste-brush dipped in water mixed with a little flour, and wrap them over one another neatly and firmly, so as to show the joint as little as possible. Next, rod out half the remainder of the paste, either in a circular or oval form, about a quarter of an inch thick, to the size the pie is intended to be made; place this, with buttered paper, under it, on a baking-sheet, wet it round the edge with a paste-brush dipped in water, and stick a narrow band of the paste, about half an inch high, all round it, to within about an inch of the edge ; the wall or crust of the pie is to be raised up round this, and by pressing on it with the tips of the fingers, it should be made to adhere effectually to the foundation. Then by pressing the upper part of the pie with the lingers and thumbs of both hands, it will acquire a more elegant appearance, somewhat resembling the curved lip of a vase. The base must be spread out in proportion to the top, by pressing on it with the thumb. The bottom and sides of the pie should now be lined with a coating of force-meat of fat livers (No. 247), or, if preferred, with veal and fat bacon, in equal proportions, well-seasoned, chopped fine and pounded ; next, place in the veal and ham, previously cut up in thick slices and well-seasoned, and fill up the cavity with some of the force-meat; then add the capon and cover it over, and round, with the remainder of the force-meat, placing some truffles in with it, and cover the whole with thin layers of fat bacon. Roll out the remainder of the paste, and after wetting this, and the pie round the edges, use it to cover in the pie, pressing the edges of both tightly with the fingers and thumb, in order to make them adhere closely together; trim the edge neatly and pinch it round with the pastry pincers. The pie should then be egged over, and decorated, for which latter purpose a similar kind of paste must be used, being first rolled out thin, then cut out in the form of leaves, half-moons, rings, etc, and arranged according to the designs contained in N o. 241) : or, if preferred, a moulding raised from decorating boards with some of the paste may be used instead. The pie must then be placed in the oven, ami baked for about four hours, and when done, should be withdrawn, and about a pint of strongly-reduced consomme (made from the carcasses of the capons, two calves' feet and the usual seasoning), should be introduced within it through a funnel : it must then be kept in a cold place until wanted for use; when the cover should be carefully removed without breaking it, and after the top of the pie has been decorated with some bright aspic-jelly, it may be put on again and sent to table.

Note. - For making pies of turkeys, fowls, pheasants, grouse, partridges, etc, follow the above directions.