734. Giblet Pie, With Fine-Herbs

Procure two sets of goose giblets (cleaned), scald them, afterward immerse them in cold water, and drain them upon a napkin. Then, cut the giblets into pieces about two inches long, trim them neatly and place them in a stewpan with a carrot, an onion stuck with four cloves, a garnished faggot of parsley, and season with pepper and a little salt; moisten with a quart of good broth and a glass of Sherry and set them to stew gently on a slow fire. When done, remove the carrot, onion, and faggot of parsley ; drain the giblets into a sieve, skim off all the grease from the broth, and after having put it back into a small stewpan, thicken it with a little roux, and boil the sauce over a brisk fire for a quarter of an hour, stirring it the whole time with a wooden spoon. Reduce the sauce by boiling to about a pint, and then remove it from the fire. Next, cover the bottom of the dish with scollops of fillet of beef, season with fine-herbs, consisting of mushrooms, parsley, a very little sweet-basil, and two shalots, adding cayenne pepper, and salt; over these pour half the sauce, then fill the dish up with the giblets, which place in neat order; sprinkle some fine-herbs upon them, and pour the remainder of the sauce over the whole. Cover the pie with puff-paste, bake it for an hour and a quarter, and send to table.

735. Beefsteak And Oyster Pie

Cut three pounds of fillet of beef or rump-steaks into large scollops, fry them quickly over a very brisk fire, so as to brown them before they are half done; then, place them on the bottom of the dish, leaving the centre open, in two successive layers; fill the cente with four dozen oysters, previously parboiled and bearded, season with pepper and salt, and pour the following preparation over the whole. When the scollops of beef have been fried in a sauta or frying-pan, pour nearly all the grease out, and shake a table-spoonful of flour into it; stir this over the fire for one minute, and then add a pint of good gravy or broth, two tablespoonsful of mushroom-catsup, and an equal quantity of Harvey sauce and the liquor from the oysters; stir the whole over the fire, and keep it boiling for a quarter of an hour. Half an hour after this sauce has been poured into the pie, cover it with puff-paste in the usual way, bake it for an hour and a half, and serve.

736. Veal And Ham Pie

Trim the veal and ham into scollops, and season with pepper and salt in moderation. Next chop a handful of mushrooms and some parsley very fine, and put them in a small stewpan with a small pat of butter, and one shalot also chopped fine; fry these lightly over the fire, then add nearly a pint of Veloute sauce or good stock ; boil the whole for five minutes, and pour it into the pie; place six yolks of eggs boiled hard in the cavities, cover with puff-paste, bake the pie for an hour and a half, and serve.

737. Mutton Pie, A L'Anglaise

Procure a neck of mutton, remove the scrag and the spine-bone, shorten the ribs to about three inches, and use these trimmings to make some stock or gravy for the pie. Next cut the mutton into neat chops, pare off the superfluous fat, season them with pepper and salt, and place them in the dish in circular order, one resting upon another in the same way as cutlets are dished up; fill the centre with small new potatoes, or old ones turned into round balls; boil the mutton stock down to the quantity required to nearly fill up the dish, season with pepper and salt, cover with puff-paste, bake the pie an hour and a half, and send to table.