The book of plain cooking

cook this dish quicker ; it ruins it. Put plenty of water or stock, as the steam from them is a great aid in cooking the potatoes. 146. Veal and Ham Pie The fillet of veal is the best part from which to make a pie. There is no waste. It is much better to partially cook the veal before adding the crust. Cut the veal into pieces as you would for cutlets, and put them in the piedish with water or stock to cover them well. Simmer gently in the oven, covering with a dish or plate to prevent the meat browning. Sprinkle some flour, mixed herbs, pepper, and salt ; add forcemeat balls, which should be placed in at the same time as some rolled bacon or pieces of ham and hard-boiled eggs cut in pieces, and a sprinkling of flour to thicken the gravy. When cold, put the crust on and bake gently. 147. Pigeon Pie Halve the pigeons and cut off the feet. Place them in a pie-dish with some nicely cut pieces of rump steak, covering with a good stock, and dust in a few savoury herbs, pepper, and salt, Place in the oven, and partially cook. Add some rolled bacon or slices of ham and hard-boiled eggs. Scald the feet, and make an opening in the crust, into which place them. 148. Giblet Pie Giblet pie makes a very palatable dish, whether served hot or cold. The giblets need thoroughly cleansing and soaking in salt and water. After the giblets are thoroughly cleansed, place them in a saucepan with some savoury herbs, pepper, etc., and let them gently simmer for a couple of hours, adding either some skirt of beef or beef steak. Let them get thoroughly cold, then place in a piedish, add some pieces of bacon and one or two hard-boiled eggs, and then place the crust upon the pie. The time necessary to cook the pie will be sufficient to cook the bacon. If eaten hot, a dripping crust will be found quite sufficient. 149. Giblet Pudding A very economical and tasty dish can be made by using giblets in a pudding. After the giblets have been well washed and cleansed, place them in a pudding basin, adding to them water, sweet herbs, onions, pepper, salt, etc. Make a nice light suet paste, and cover with it. Have ready a saucepan of boiling water, into which plunge the pudding, having previously dipped the cloth in boiling water. On no account refill a saucepan with any other than boiling water, as it will harden the crust. Avoid taking the lid off the saucepan as much as possible. 150. Rabbit Pie Disjoint the rabbit, and soak in warm water to whiten the meat. Arrange the joints carefully in a pie-dish with slices of fat pickled pork, and cook for a little while. Then add some forcemeat balls, a little ground mace, pepper, salt, and hard-boiled eggs cut in slices. Let this get cold, then place the crust in position, and bake gently. 151. Brown Sweetbreads Cut the sweetbreads into slices, and simmer them gently in milk and water, with a flavouring of lemon-peel, mace, pepper, and salt. When quite tender, strain them off and fry in egg and bread-crumbs until a nice brown. Peas make a pleasant addition served round the dish. Brown gravy should be poured over. 152. Baked Sweetbreads