Domestic and economical cookery recipes

Cut the pork up into small pieces, season it nicely with the pepper, salt, and sage. Mould the crust, either with the hands or upon a pie mould, while it is quite warm. Set aside until quite cold, then fill with the meat ; the meat should be packed in tightly. Wet round the edges of the pie and put on the lid. A quarter pound of the crust should be weighed oft' for the lid, and kept warm. ' Trim the edges neatly with a pair of scissors, make a hole in the centre of the lid, and decorate the lid as fancy dictates with the trimmings of the paste. Tie a band of paper round the pie, place it upon a baking sheet and bake for about two hours. The oven should be nice and hot for the first ten or fifteen minutes, and then the pie should cook slowly until done. It is most essential that pork be thoroughly cooked. Fill the pie when done with good gravy made from the bones. 1-20 When cold serve the pie garnished with parsley. The appearance of the pie is very much improved if brushed over with beaten egg about ten minutes before it is done. No. 302. GAME PIE. 1 hare Pepper and salt to taste Aspic jelly to garnish 1 pint good flavoured stock 1 pheasant, fowl, or partridge Stew the hare and pheasant, fowl, or partridge until the flesh easily leaves the bones. Remove the meat in as large pieces as possible from the bones, pack it in a game pie dish, and season well. The bones should be stewed in the stock from the game, seasoned, and poured hot over the game. Serve cold, and garnish nicely with aspic jelly. No. 303. PIGEON PIE. 4 pigeons 1 ib rump steak 4 yolks of hard boiled eggs ^ pint good stock Pepper and salt to season Puff or flaky pastry. Draw the pigeons and cut them in halves. Cut the steak into thin strips, season it and the pigeons nicely. Place half of the steak at the bottom of a pie dish, half of the pigeons and hard boiled yolks, repeat this, and then pour over the stock. Cover with pastry, and finish as directed for steak pie. Bake in a moderate oven about If hours. The legs of two of the pigeons should be washed and cleaned, and placed, claws uppermost, in the hole in the centre of the crust. No. 304. VEAL AND HAM PIE. 1^ lbs. of veal 4 lb. of ham £ lb. of pastry 2 teaspoonsful of lemon juice 2 hard boiled eggs 1 tablespoonful of flour 1 teaspoonful of salt pepper 1 dessertspoonful chopped parsley 4 pint cold water Cut the veal into strips, the ham (which should be rather fat) into small pieces ; season and roll the veal as directed for “ Steak and Kidney Pie.” Cut the eggs into quarters, lengthways. Half fill the pie dish with the rolls of veal and ham, then springle over half of the chopped parsley and lemon juice, and put here and there pieces of the hard boiled eggs. Fill the dish with the remainder of the meat, and sprinkle over the rest of the parsley and lemon juice. Place the egg amongst the meat as before, and pour in the water. Cover the pie with either rough puff, flaky, or short pastry in the same manner as directed for steak pie. Bake for about 1^ hours in a moderately hot oven. No. 305. RAISED VEAL AND HAM PIE. Make with the above ingredients, leaving out the flour and water, according to directions for “ Raised Pork Pie.”