Buckmaster's cookery

1. Make a short paste (page 160) and line the inside of a plain oval pie mould. 2. Arrange a layer of the forcemeat on the paste at the bottom of the mould ; use about one-fourth. 3. Then a layer of rashers of ham ; then another layer of forcemeat ; then the veal, cut into convenient pieces. 4. Sprinkle over with spiced salt. 5. Another layer of forcemeat, then rashers of ham, then forcemeat. 6. Cover the surface with three rashers of fat bacon and a bay-leaf. 7. Cover with paste, and bake for two hours in a moderate oven, covering the top with a piece of buttered paper. 8. A fine plated skewer thrust in will enable you to judge when the meat is sufficiently Rissoles. baked. If the spice is to hand, this pie is no more trouble, nor does it take more time than an ordinary veal and ham pie, and is much better. Precautions. — The chief point to be borne in mind is not to have it too highly seasoned, and the meat should be free from gristle and skin. RISSOLES. Ingredients. Minced Meat. Puff Paste. Hot Fat. 1. Make a puff paste. 2. Roll the paste out to the thickness of a penny piece. 3. Place small balls of meat (the same as prepared for croquettes, page 221), and put the balls of meat at distances of two inches from each other. 4. Moisten the paste round these balls of meat with a brush dipped in water. 5. Fold the flap of the front part of the paste over the balls, just as you would fold a sheet of paper lengthwise. 6. Press all round them with the edge of the thumb. 7. Cut them out with a fluted round tin cutter. 8. Place them on a dish sprinkled with flour : having cut out a sufficient number, (9) fry them in a frying basket in hot fat, at 385°, and serve with fried parsley on a napkin. The difference between a croquette and a rissole is this, — the rissole is always fried in a puff paste, the croquette in egg and bread-crumb. Precautions. — Take care to have a good paste and the rissoles neatly made. 168 Buckmaster s Cookery. OPEN JAM TARTS. Ingredients. Puff, or Short Paste. Jam. All fruit pies and tarts require a light, good crust. 1. Take an open tart mould and line it with paste about a quarter of an inch in thickness. 2. Make a few holes in the bottom ; this is to prevent the paste puffing up in the centre. 3. Bake in a brisk oven ten or fifteen minutes. 4. Let the paste cool. 5. Add the preserve, but if the tart is to be served hot, warm the jam in a clean stewpan and add at once. The tart may be decorated with leaves, flowers, or stars, cut out of the paste and baked. It is not desirable to bake the jam in the tart ; it spoils its flavour and appearance and makes the crust heavy. Precautions. — A good oven is essential for all fruit pastry. APPLE PiE. Ingredients. Apples. Puff Paste. 1. Prepare the apples, by peeling and removing the cores, and cutting them into eight pieces. 2. Moisten the edge of the dish with a little butter. 3. Lay a slip of puff paste round it. 4. Arrange a layer of apples at the bottom, then sugar, and flavour with cinnamon, cloves, lemon-peel, orange-peel, candied citron, or whatever flavouring you prefer; a little quince is a great improvement. 5. Ke6p adding the apples till the dish is full and well heaped up in the Snow Eggs and Custard. centre. 6. Cover with puff paste and decorate the top. Cream is a good addition to apple pie.