Myra's cookery book

Method. Chickens ... 2 ... Cut into joints, skin and take out the bones. Salt, cayenne, mace, and nutmeg Sausage meat, or forcemeat Hard boiled eggs Minced herbs Water or broth Paste Mix together and sprinkle over the joints. I lb. 2 or 3 ... 2 tea spoonsful J pint ... i Put a layer at the bottom of a pie I dish. Put in the joints of chicken. Add another layer of sausage meat or forcemeat. Cut in slices and place amongst the meat. Add if liked. Fill the dish with alternate layers of chicken and forcemeat. Moisten with water, or with broth made by boiling down the bones, &c., of the chickens. Cover with paste and bake 2 hours. Glaze and serve hot or cold. 21.-RABBIT PIE. This is made in the same w'ay as chicken pie. A few chopped eschalots may be added, if liked. If the crust browns too quickly it should be covered with a sheet of white paper. PASTRY. 283 22.-VEAL AND HAM PIE. Order. Ingredients. Quantities. Method. I... Veal li lb. ... Cut in small slices. 2... Ham J lb. ... Put a layer at the bottom of a pie dish. 3- Pepper, salt, spice 1 Mix and sprinkle over the meat. 4... Sweet herbs... If liked ... Chop fine and add. 5-" ... ... Put alternate layers of ham and veal until the dish is three parts full. 6... Eggs 4 Beat very slightly. 7... Water A tea cupful Add to the eggs and pour the mixture into the dish. 8... Paste ... Cover with paste and bake i hour. g... Stand the dish on the top of the oven for 2 hours longer, that the meat may simmer gently and become very tender. 10... ... Cover the paste with paper if it browns too quickly. II... ... Glaze and serve hot or cold. 23.-RUMP STEAK PIE. Ord.-r. ■Ingredients. Quantities. Method. I... Rump steak ... 2 lbs. ... Take off the skin and nearly all the fat, and beat with the roller. 2... Salt, pepper, cayenne Cut it in nice pieces. 3- ... Mix and sprinkle over the pieces of meat. 4... Mutton kidneys ... Lay them in a pie dish. 5- 2 or 3 if liked Skin, cut in pieces and add. 6... Mushrooms ... I dozen small Add. 7... Eschalots A few Chop and add, if liked. 8... Water or stock I tea cupful Add. 9... Paste Cover with paste, glaze and bake for li hours. 284 MYRA'S COOKERY BOOK. 24-MUTTON PIE. Order. Ingredients. Quantities. 1... Small loin of mutton 2 lbs. 2... M utton kidneys 2 or 3 ... 3" Salt, pepper, and cayenne ... 4... Sweet herbs ... 3 tea spoonsful minced 5... Eschalots 2 or 3 minced 6... ... 7... Cold water ... I wine glass 8... Paste • « • « « I Method. Take off all the fat, and divide the joint into neat cutlets. Skin, cut in pieces, and add. Mix together, and sprinkle over the cutlets. Put the cutlets and kidneys in a pie dish with all the seasoning that is left. Add a little to make the gravy. Cover the dish, make a hole in the centre, glaze and bake 2 hours. 25.-PORK PIE. Order. Ingredients. Quantities. Method. I... 2... 3- 4.. . 5.. . 6.. . 7.. . 8.. . 9... 10.. . 11.. . Pork Salt, pepper... Cayenne Chopped sage Flour Lard Milk Water 3 lbs. ... To taste A pinch... I tea spoonful I lb. ... <5 oz. J tea cupful J tea cupful Cut in small pieces quite free from bone and skin. (Mix together, omitting the sage if not liked, and sprinkle over the meat. I Work part of the lard into the f flour.