Making raised pies, that is, pies baked without either dishes or pattypans, is very interesting work, and like a good many other things it is very mysterious until we know how to do it, and very easy when we do. I will Jiaisfd Jus. 57 try to describe the method of making these pies very clearly. If there are any girls who feel inclined to follow the instructions given, and make the attempt, I would advise them to begin by making small pies ; then when they have become quite proficient in the art, they may try their hand on large ones. Raised pies may be made with every kind of meat, game, or poultry, provided only that whatever is used is free from bone. It must be remembered, therefore, that all meat must be boned before it is used for this purpose. The meat also must be pleasantly seasoned, and the gravy must be reduced until it will form a stiff jelly when cold. This strong gravy is put in after the pie has been taken from the oven, and it should, if possible, be made the day before it is wanted. We will suppose, therefore, that we wish to make either one moderate sized pork pie, or two small ones. Take one pound of lean pork, one pound of flour✪ Suet Crust, a quarter of a pound of lard, half a pint of cold water, six dried sage leaves, one egg, and a little pepper and salt. Weigh the flour, and put it into a bowl with a little salt ; put the lard and cold water into a saucepan, and set it on the fire until it is boiling hot. Pour the boiling liquor into the flour, and mix it with a wooden spoon till it is a firm smooth paste. It cannot, of course, be mixed with the fingers in the first instance, because it will be too hot. Mix the sage leaves with a little pepper and salt on a plate. While the water and lard are heating, cut the meat into small neat pieces and set them aside till wanted As soon as the paste is made we must be as expeditious as possible, because the pie is to be moulded while the paste is warm and soft. As it gets cold it will become hard, and then we cannot shape it as we wish. First we cut off one-fourth of the quantity of paste (that is, if we are going to make one moderate sized pie), put it on a plate, and set it over a saucepan of hot water to keep It soft ; it is intended for the lid of the pie. We then take the remainder of the paste, form it with both hands to an oval lump, and lay it on the table. We keep press- ing the centre of the lump with the knuckles of the right hand to make a hollow ; we put the thumb of the right hand inside the hole thus formed, whilst keeping the four 58 The Girl's Own Cookery Book. fingers outside it, and with the help of the left hand we work the shape round and round till we have a firm thin wall to the pie with a solid foundation. We shall find that the walls will show a tendency to grow wider than the bottom, and incline outwards. This cannot be al- lowed, they must incline mivardsj and so if they get wide they must be doubled over and then pressed smooth, just as children double over part of a seam when they are in danger of “puckering” it. When we acquire skill in our work there wilt be no fear of our thus “ puckering ” our pork pie, and so we shall not need to fold it over ; but while we are learners we must do our best, and leave the rest.

AI-modernized reading of the original text

Making raised pies, that is, pies baked without either dishes or pattypans, is very interesting work, and like a good many other things it is very mysterious until we know how to do it, and very easy when we do. I will Raised Pies. try to describe the method of making these pies very clearly. If there are any girls who feel inclined to follow the instructions given, and make the attempt, I would advise them to begin by making small pies ; then when they have become quite proficient in the art, they may try their hand on large ones. Raised pies may be made with every kind of meat, game, or poultry, provided only that whatever is used is free from bone. It must be remembered, therefore, that all meat must be boned before it is used for this purpose. The meat also must be pleasantly seasoned, and the gravy must be reduced until it will form a stiff jelly when cold. This strong gravy is put in after the pie has been taken from the oven, and it should, if possible, be made the day before it is wanted. We will suppose, therefore, that we wish to make either one moderate sized pork pie, or two small ones. Take one pound of lean pork, one pound of flour, a quarter of a pound of lard, half a pint of cold water, six dried sage leaves, one egg, and a little pepper and salt. Weigh the flour, and put it into a bowl with a little salt ; put the lard and cold water into a saucepan, and set it on the fire until it is boiling hot. Pour the boiling liquor into the flour, and mix it with a wooden spoon till it is a firm smooth paste. It cannot, of course, be mixed with the fingers in the first instance, because it will be too hot. Mix the sage leaves with a little pepper and salt on a plate. While the water and lard are heating, cut the meat into small neat pieces and set them aside till wanted As soon as the paste is made we must be as expeditious as possible, because the pie is to be moulded while the paste is warm and soft. As it gets cold it will become hard, and then we cannot shape it as we wish. First we cut off one-fourth of the quantity of paste (that is, if we are going to make one moderate sized pie), put it on a plate, and set it over a saucepan of hot water to keep It soft ; it is intended for the lid of the pie. We then take the remainder of the paste, form it with both hands to an oval lump, and lay it on the table. We keep pressing the centre of the lump with the knuckles of the right hand to make a hollow ; we put the thumb of the right hand inside the hole thus formed, whilst keeping the four 58 The Girl's Own Cookery Book. fingers outside it, and with the help of the left hand we work the shape round and round till we have a firm thin wall to the pie with a solid foundation. We shall find that the walls will show a tendency to grow wider than the bottom, and incline outwards. This cannot be allowed, they must incline inwards; and so if they get wide they must be doubled over and then pressed smooth, just as children double over part of a seam when they are in danger of “puckering” it. When we acquire skill in our work there wilt be no fear of our thus “ puckering ” our pork pie, and so we shall not need to fold it over ; but while we are learners we must do our best, and leave the rest.

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