ragouts remain excluded ; the sauce is replaced by aspic ; the solids of the ragout are represented by forcemeat. Care must be taken not to overburden the farce with panada ; nor is it advisable to omit panada entirely, as it contributes to the lightness aud elegance of the product. Care must also be taken not to overspice farces and aspics, as that makes them distasteful to the better half and the younger portion of humanity. Baised pies, including such as contain entire birds, have this advantage over a preparation of the birds without a case, that they can he kept for a very long time without deterioration, and brought forth ready for use at any given moment ; they are not liable to lose much moisture, and cannot be invaded by the decomposing influ- ence of the air. In this respect raised pies are, for a limited time, almost as safe as tinned preparations. Devonshire Squab Pie had as essential ingredients origin- ally a young pigeon (squab), or young chicken (squab- chicken), next some kind of meat, either griskin of pork or nmtton chops✪ Devonshire Squab Pie, and ap>ples (its name, which localizes it in Devonshire, results from the addition of this fruit). The case is to be made of short paste. Raised pies can be filled with ragotds of beef, rumpsteak, fillet, or tongue, with or without kidney, oysters, or cas- sareep; ragout of mutton, eventually kidneys and mushrooms ; ragotU of pork, raised pork pie ; Leicestershire pork pic ; veal and ham, as mixture of slices, or luith farce added; calf’s sioeetbread aud ham, with white sauce; fowls, turkeys, pigeons, and all varieties of game as described under entrees ; leverets, rabbits, godiveaus of any of these ; snipes, quails, larks, ox-palates ; fish, lobster, etc. Petits Pdtes are a means of distribution of aliment which saves to both host and guest the trouble of carving ; they are, moreover, like all the little measured cakes derived from darioles, a convenient form in which pastry can be oflered for sale in shops ; they can be kept ready iu the PATTIES AND BOUCHEES 571 cold state, and be warmed up just before use, for the flake dough does not much deteriorate by being kept and heated, and the forcemeat, if it be not too dry, rather improves. In buying petits pclUs ready made, take care that there be no flavour of questionable butter about them ; or, in making them, provide for the perfect sweetness of your own hutter. The most favoured pates are stuffed with forcemeat, with meat and gravy, with loliite meat in bechamel sauce, with fat livers, with salpicon, carp’s roe, etc. When patties are made very small, so as to be a tradi- tional moutlifid each, they are termed in French bouchees ; the English word has not advanced to the dignity of a technical term. All the recipes for patties may be modified into recipes for bouchees, while dealing with the same puff paste and the same forcemeat ; hut for bouchees the force- meat should he somewhat more telling in savour than for patties. Take care not to fill either with flour paste instead of sauce; such negligence destroys the dish, while when properly sauced it is always attractive.

AI-modernized reading of the original text

ragouts remain excluded ; the sauce is replaced by aspic ; the solids of the ragout are represented by forcemeat. Care must be taken not to overburden the farce with panada ; nor is it advisable to omit panada entirely, as it contributes to the lightness aud elegance of the product. Care must also be taken not to overspice farces and aspics, as that makes them distasteful to the better half and the younger portion of humanity. Baised pies, including such as contain entire birds, have this advantage over a preparation of the birds without a case, that they can he kept for a very long time without deterioration, and brought forth ready for use at any given moment ; they are not liable to lose much moisture, and cannot be invaded by the decomposing influence of the air. In this respect raised pies are, for a limited time, almost as safe as tinned preparations. Devonshire Squab Pie had as essential ingredients originally a young pigeon (squab), or young chicken (squabchicken), next some kind of meat, either griskin of pork or mutton chops, and ap>ples (its name, which localizes it in Devonshire, results from the addition of this fruit). The case is to be made of short paste. Raised pies can be filled with ragouts of beef, rumpsteak, fillet, or tongue, with or without kidney, oysters, or cassareep; ragout of mutton, eventually kidneys and mushrooms ; ragout of pork, raised pork pie ; Leicestershire pork pic ; veal and ham, as mixture of slices, or with farce added; calf's sweetbread and ham, with white sauce; fowls, turkeys, pigeons, and all varieties of game as described under entrees ; leverets, rabbits, godiveaus of any of these ; snipes, quails, larks, ox-palates ; fish, lobster, etc. Petits Pdtes are a means of distribution of aliment which saves to both host and guest the trouble of carving ; they are, moreover, like all the little measured cakes derived from darioles, a convenient form in which pastry can be offered for sale in shops ; they can be kept ready iu the PATTIES AND BOUCHEES cold state, and be warmed up just before use, for the flake dough does not much deteriorate by being kept and heated, and the forcemeat, if it be not too dry, rather improves. In buying petits pâtés ready made, take care that there be no flavour of questionable butter about them ; or, in making them, provide for the perfect sweetness of your own hutter. The most favoured pates are stuffed with forcemeat, with meat and gravy, with white meat in bechamel sauce, with fat livers, with salpicon, carp’s roe, etc. When patties are made very small, so as to be a traditional moutlifid each, they are termed in French bouchees ; the English word has not advanced to the dignity of a technical term. All the recipes for patties may be modified into recipes for bouchees, while dealing with the same puff paste and the same forcemeat ; hut for bouchees the forcemeat should he somewhat more telling in savour than for patties. Take care not to fill either with flour paste instead of sauce; such negligence destroys the dish, while when properly sauced it is always attractive.

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Devonshire Squab Pie

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