Cookery for every household

Stick 3 or 4 of the feet, which have been scalded, and dipped in a little glaze if possible, in the hole in the top, garnish with a little parsley, and serve hot or cold. Note. — Veal may be used in the pie instead of beef. The pigeons chosen must be as tender as possible. They are sometimes fried brown in a little fat before being put into the pie dish.. Time to cook, about 2 hours. Sufficient for 5 or 6 persons. 1465. Veal and Ham Pie (Patd de Veau et de Janbon) 1463. Rabbit Pie 1 rabbit. 4 to 6 oz. ham or bacon. 1 dessert-sp. chopped parsley. 1 table-sp. flour. 1 table-sp. dripping or butter. (PSt6 de Lapin) Grated lemon rind. Hard-boiled egg. Salt, pepper. A little stock. Rough-puff or flaky pastry. 1 lb. fillet of veal. 4 to 6 oz. ham. 1 hard-boiled egg. Salt, pepper. 1 dessert-sp. chopped parsley. A little grated lemon rind. 1 gill stock. Lemon juice. Rough -puff or flaky pastry. Choose a young and tender rabbit. Wash it, and let it lie in salt and water for | hour. If the strong flavour is objected to, it may be blanched as well. Then dry it and cut it in small neat joints (see p. 291). Coat these joints with flour and fry them a few minutes in hot butter or dripping. Put the joints of rabbit, thus prepared, on to a plate, add to them the bacon cut in thin strips, and season with pepper, salt, chopped parsley, and the grated rind of \ lemon. Mix all together, and then put the mixture into a pie dish, piling it rather high in the centre. Pour in a little stock, and arrange the hard-boiled egg, cut in 6 or 8 pieces, round the sides. Cover the pie with dripping crust, roughpuff or flaky pastry, and according to directions given on p. 337. Bake in a good oven until the pastry is nicely browned and the meat feels tender, being very particular to keep the hole in the top open all the time. Rabbit pie may be served either hot or cold ; if it is to be eaten cold, fill it up when cooked with stock that will jelly when cold. Note. — Salt pork cut in small pieces may be used instead of bacon, and a little onion may be added. A better pie may be made by boning the rabbit and cutting the flesh in small neat pieces, the bones being used for stock. A little forcemeat (Recipe 1281) may also be added to the pie, either in the form of balls or in a layer in the middle of the pie. Time to cook, 1| to 2 hours. Sufficient for 4 or 5 persons. Probable cost, 2s. 1464. Sheep’s Head Pie 1 sheep’s head. 1 table-sp. chopped parsley. Grated lemon rind. Seasoning. 2 hard-boiled eggs. Stock. Dripping crust. Clean and cook the head as directed in Recipe 920. Then take the meat from the bones and cut it in convenient-sized pieces. Season the meat well with pepper, salt, grated lemon rind, a little nutmeg, and the chopped parsley. Mix all together lightly, and then put the mixture into a pie dish, piling it high in the centre. Cut the hard-boiled eggs in sections, arrange them round the meat, and add 2 or 3 table-spoonfuls of the liquid in which the head was cooked. Cover the pie with good dripping crust (Recipe 1440), or, if preferred, roughpuff pastry, and bake in a good oven until the pastry is nicely browned and well cooked. Fill up the pie with more stock and serve garnished with parsley. Note. — A little bacon cut in small pieces may be mixed with the head if liked.