The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

Cut a chicken or two into pieces fit to be served at table, season them with pepper and salt, (a little mace may be added) lay the pieces in a dish with the breasts upwards, a few thin slices of good Jbacon with the rind cut off, may be laid on the top, which will improve the flavour. Cover with a good crust of puff paste, and proceed as before. EEL PIE. Get some fine eels, cleanse, skin, or the skin may be left on, and bone them; the best method of doing this will be, to lay each eel straight on a board, and stick in two forks, one in the head, and the other in the tailopen the eel down the back, on each side of the bone, and take the bone out without cutting through the flesh of the back; then cut off their heads and tails, and lay them on the board. Then take some bread crumbs, sweet marjoram, a handful of parsley, some pepper, salt, and mace; chop the herbs line, and mix the whole together; strew it over the eels, then roll them in a circle, and lay them in a dish. Put the heads and tails in a saucepan with some beef gravy, and season it, let them simmer some time; strain this into the dish; when cold, put on a good thick crust of puff paste, and finish as for other pies. Or they may be put into a case for a raised pie. Other fish pies are made similar to this, use the fillets of soles for sole pies: and salmon or other large fish, may be cut in scollops. PÉRIGORD PIE. Take a long narrow tin, and rub it over with butter, line the bottom and sides with tart paste, over this spread some veal forcemeat, as for pies, leaving out the truffells and shalot, or the same as for a veal pie, (see veal pie) ; cut a loin or fillet of veal into long pieces half an inch or an inch square, cut some ham in the same manner: make a paste for egg balls (see Cookery Made Easy, Dean & Son,) the same as for the pigeon pie, make it into small long rolls: place in the pie a piece of ham, a piece of veal, and a roll of the paste for egg balls, alternately. When the bottom is covered in this manner, put over it a thin layer of forcemeat, and continue the same until the pie is full; put on a good thick cover of puff paste, wash it over with egg and bake it in a moderate oven: when it is done, make a hole in the middle, and fill it with strong gravy. RAISED PIES. Seven pounds of flour, one pound of clarified mutton-suet or butter. Put the suet or butter in a saucepan, with a pint and a half of water, and set it over the fire till it boils. Having made a bay with the Hour, pour in the butter or suet and water boiling hot: stir in sufficient of the flour with a spoon or spaddle, until you can bear your hand in it; then mix the whole together until you have a nice smooth piece of dough. Cover it with a cloth or pan, or put it in a pan, and cover it with a cloth, and set it in a warm place. Use it as wanted, in sufficiently large pieces to form vour pie Fill it with clean bran, which will cause it to retain its shape whilst baking, put on the top, and nicely close it; wash it over with egg, and ornament it according to your fancy. Small pies require a brisk oven, and larger ones a more steady heat, according to their size. Cut round the cover and take it off; clean out the bran nicely from the inside, and fill it. FARCE OR FORCEMEAT FOR RAISED PIES.