The Pytchley book of refined cookery and bills of fare

Make a smooth batter by dissolving one ounce of butter in half a pint of warm water, and mixing in it half a pound of flour, the yolks of three eggs, and a salt-spoonful of salt ; whip the white of the eggs just before using and mix with it ; it should be a smooth, creamy mixture. FRYING BATTER. No. 372. Mix together four ounces of flour, one of butter, a table- spoonful of salad oil, half a tea-spoonful of salt, and the yolk of an egg ; beat well until quite smooth, and incor- porate a gill of cider or light-pale French wine ; let it stand, and just before being required for use mix in lightly the whites of two eggs well whipped. This batter is very light and useful for frying oysters, quenelles, and vegetables. v 2 212 THE PYTCHLEY COOKERY BOOK. BEIGNET BATTER. No. 373. Dissolve one ounce of butter in two ounces of water, add one and a half ounces of flour, and mix well together over the fire, remove and mix in, one after the other, three eggs and a pinch of salt. PANCAKE BATTER. No. 374. The same as No. 373, only make thin by mixing in half a pint of milk until it spreads equally over the pan, and adding two ounces of sifted sugar, the juice of one lemon, and fry in a little butter, browning both sides. PUDDING PASTE . No. 375. Chop very fine three ounces of kidney suet, free from skin, mix it in half a pound of flour, a tea-spoonful of salt for meat, and half ditto for sweet pastry, and sufficient water to make it a very firm paste ; roll it out a quarter of an inch when required for use. CHAPTER X. MEAT PIES AND PUDDINGS. BEEFSTEAK PIE. No. 376. Cut about two pounds of fillet of beef into thin slices, and also slice three or four kidneys, slice also half a dozen hard-boiled eggs. Arrange in a pie-dish in alternate rows, pepper and salting and sprinkling with chopped parsley and chives each row of meat until the dish is full ; pour over it some Consomme (No. 1) ; lay a border round the top of the dish first of Pastry (No. 366), and having wetted it, cover with a covering of same paste; egg the surface and make a hole in the centre ; bake for one hour or more in a moderately-heated oven, and pour some Espagnole Sauce (No. 34) into it and serve. CHICKEN PIE. No. 377. Skin and fillet a good large fowl or two small ones, pepper and salt and strew with chopped parsley ; arrange the fillets in a pie-dish, fill with Consomme (No. 1) or White Stock (No. 3), cover with pastry and bake as above. N.B. — Put three or four sliced hard-boiled eggs amongst the fillets. 214 THE PYTCHLEY COOKERY BOOK. GAME PIE. No. 37S.