The Pytchley book of refined cookery and bills of fare

Prepare sufficient Farci Meat (No. So) and boned game to fill a raised pie-dish the size required, and proceed thus : Stew all the bones of the game with three carrots, two onions, stick of celery, and small bunch of sweet herbs in two quarts of water until all the goodness is extracted ; strain and flavour with salt and sugar ; let it get cold and remove all grease and fat ; colour with some brown colour- ing and clarify; reduce to nearly half-glaze. Having filleted the boned game into nice-sized pieces, lay them in a stewpan with a little butter and fry until they are set; then line the dish with rows of farci meat and rows of game, sprinkling some pepper, salt, and chopped parsley, and adding some of the stock between each layer : fill to within an inch of the top, pouring the remainder of the stock on it ; put it in a stewpan of warm water and let it simmer for two or three hours according to the size of the pie ; when taken out press the top even with a dish or spoon, and when cold cover the top with aspic jelly ; add aspic jelly each day. HAM AND VEAL PIE. No. 379. Cut in thin slices about the size of a cutlet some ham and veal ; arrange in alternate layers in a pie-dish with a row of hard-boiled eggs sliced on each row of veal, pepper and salt, and add a sprinkling of parsley to each row of veal ; when filled up pour some good Veal Consomme (No. 3) into the dish, line and cover with Pastry (No. 366), and bake as in directions for Beefsteak Pie. PARTRIDGE PIE. No. 3S0. Cut some fillets of beef about a quarter of an inch thick and place at the bottom of a pie-dish ; bone and stuff three young partridges with Farci Stuffing (No. 79) prepared from an old partridge ; cut in half and arrange in the dish MEAT PIES AND PUDDINGS. 215 with the breasts downwards with a dozen chopped mush- rooms, some pepper and salt, and some slices of hard- boiled egg, and cover with fillets of beef ; fill up with good White Stock (No. 3) or Consomme of Chicken, and cover with Pastry (No. 366) ; bake as in Beefsteak Pie. PIGEON PIE. No. 3S1. Cut some fillets of beef into thin slices, pepper and salt, sprinkle with parsley and chives, line the bottom of the pie- dish, pour a gill of Espagnole Sauce, or, if not to be had, good Brown Stock over them ; cut in half three young pigeons, cut off the pinion bones and draw the sinews out of the legs, pepper, salt, and sprinkle with chopped herbs each pigeon and lay on top of the fillets of beef breasts downwards, laying a row of sliced hard-boiled eggs between each row ; put in fillets of beef on the top of all, and fill up with Consomme (No. 1), cover and cook as in directions for Beefsteak Pie (No. 376). RABBIT PIE. No. 382. Line the dish with some thin slices of veal, pepper, salt, and add some good White Stock (No. 3) ; fillet two rabbits, using only the backs and legs, sprinkle with pepper, salt, and fine herbs, and arrange alternately rows of this and sliced hard-boiled eggs, and rolls of ham or bacon ; fill up with good White Stock (No. 3) ; cover and cook as in directions for Beefsteak Pie (No. 376). SMALL BIRD PIE. No. 383.