Domestic and economical cookery recipes

Small forcemeat balls placed between the layers of veal are a very nice addition to this pie. No. 306. BEEF STEAK AND KIDNEY PIE. 1^ lbs. best steak 1 lb. ox kidney 1 lb. flaky pastry 1 tablespoonful of flour 1 teaspoonful Liebig Co.’s Extract teaspoonful of salt J ,, pepper £ pint of cold water (about) Beat the steak well to make it nice and tender. Cut it into strips about 1 inch wide and 3 or 4 inches long. Mix the Hour, salt, and pepper together upon a plate, dip each piece of meat into this and roll a small piece of the kidney inside each strip. Place the rolls of meat in a pie dish — they should not be packed in too tightly, pour in the water, and add the Liebig. Wet the edges of the pie dish and cover them with strips of pastry, then put on the lid, decorate this with fancy leaves cut from the pastry trimmings. The edges of the pie should be worked up nicely with the back of a knife. Brush the lid over with beaten egg, but not the edges of the crust. Bake for about one hour. Fill the pie up with good hot gravy, and serve hot, garnished with parsley. No. 307. ROOK PIE. 8 young rooks 1 lb. beef steak £ pint stock 2 ozs. butter 1 lb. good pastry Pepper and salt. The rooks should be carefully skinned without plucking. Remove the spines and the flesh upon either side of them, as it has a very bitter taste, and use only the breasts of the birds. Place the meat, cut into small strips, and the rooks, nicely seasoned, in a pie dish, with small pieces of butter placed among them, and proceed as for pigeon pie. Bake about hours. This will be much nicer if the rooks are stewed in good stock for about three-quarters of an hour before being put into the pie. No. 308. RABBIT PIE. 1 rabbit j 2 hard boiled egg3 J lb. salt pork or ham i £ pint of stock or water 1 lb. pastry, short or flaky 1 tablespoonful of flour 1 teaspoonful of salt ! £ teaspoonful of pepper Cut the rabbit into small joints, mix the Hour, salt, and pepper upon a plate, and dip the joints into this seasoning. Place the joints, pork, or ham, and eggs, cut into quarters, alternately in the pie dish. Pour in the stock, cover with pastry, and finish as for beef steak pie. This pie will take about an hour to bake, and is very good if i lb. of pork sausages be placed in among the meat. No. 309. RAISED PHEASANT PIE. 1 pheasant 1 pint good gravy | lb. fat bacon I lb. hot or cold raised crust 1 teaspoonful of pepper 1J teaspoonsful of salt Forcemeat for same. lb. veal ^ lb. fat bacon 6 ozs. bread crumbs 2 eggs (nearly) 6 or 7 truffles, or 4 small mushrooms 1 teaspoonful of salt i ,, pepper METHOD FOR FORCEMEAT. Mince the veal and bacon, cut the truffles in small pieces, mix all the ingredients well together, and bind with the beaten eggs. METHOD FOR THE PIE. Carefully bone a well hung pheasant, stuff it with half of the forcemeat, and half roast it, basting well with butter. Mould the pastry according to directions for “ liaised Pork Pie.” Lay slices of the bacon at the bottom of the crust, and over these the pheasant, then the remainder of the forcemeat, and above that more slices of fat bacon. Put on the lid, decorate tastefully, finish as for “ Pork Pie.”