pie-dish with the little rolls. A very good pie is made of rolls alternately filled with oystexs and mushrooms. Make the gravy of the . trimmings and any remaining part of the beef-steak, and a tablespoonful of mushi-oom ketchup must not be omitted. A V eal Pie made in the same way is much better than the ordinai’y Yeal and Ham Pie. Line each slice of Yeal with a stiip of cold boiled bacon, and a slice of stuffing (see page 202). The gravy must be strong and well flavoured. Add quai'ters of hard-boiled eggs, and shake over all a teaspoonful of mixed minced thyme and marjoram✪ Beef-Steak Pie, as well as hei'b pepper. Chicken Pie. — ( Family Recipe.) — Clean and singe three chickens (for a large pie), cut them in joints, wash them clean in tepid water, wipe them and lay them on a cloth to dry. Lay thin slices of bacon, ham, or tongue at the bottom of the pie, then arrange a layer of pieces of chicken, then more ham or tongue, then more chicken, seasoning each layer of chicken well with herb pepper. Finish with a layer of bacon, and above that arrange four hard-boiled eggs✪ Chicken Pie cut in rings. Make the gravy from the giblets, the skin of the tongue, and any scraps. It is a good plan to take the flesh off the legs of the chickens and to make it into forcemeat balls, well seasoned with herb pepper, and to dot these, the size of a lai'ge marble, about the pie, using the bones, broken up, for the gravy. Mushrooms, cooked and cut in halves, or button mushrooms stewed in milk, should be added to evei’y layer of chicken. Bake for two hours. Pigeon Pie. — Choose either Bordeaux Pigeons or fattened English Pigeons. Take off their legs, but truss them for roasting. Allow three Pigeons for a moderately sized pie. Take a pound and a half of tender lean beef, and make it into mils as befoi’e described, putting a cooked sauce oyster into each roll. Chop up the livers of the Pigeons, and put one into each bird, with a dessertspoonful of chopped bacon, and a teaspoonful of minced cooked mushroom✪ Pigeon Pie, all well seasoned with hei’b pepper. Place a layer of the x’olls at the bottom of the pie, then the three pigeons, breasts downwards, and then another layer of rolls of beef, lined with oysters. Make the gr-avy of the tiimmings of the pigeons. It will need strengthening by PIGEON PIE 235 .the addition of a sheep’s foot, and any scraps of meat. If it is to be vei'y good, add a pound of gravy beef, and half a pound of leanisb cooked bacon. Rabbit Pie. — Take a fine rabbit, a pound of gravy beef, and half a pound of bacon✪ Rabbit Pie. Skin and wash the rabbit, cut it up as for a stew, and put the pieces to soak in cold water. When quite clean, drain them, wipe them dry with a clean cloth, and set them aside. Put the bead, the neck, and lower joints of the legs (well broken up), and all scraps of the rabbit, with the beef and the usual flavourings into a large saucepan to make the gravy. When this is made and skimmed, make the turkey stuffing as on page 202, only using half the quantities given, and adding the liver and kidneys of the rabbit, with, if possible, four ounces of cold cooked veal or chicken, all very finely pounded. Pass this through the sieve, and spread a thin layer of the forcemeat thus made at the bottom of the pie-dish.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

pie-dish with the little rolls. A very good pie is made of rolls alternately filled with oystexs and mushrooms. Make the gravy of the . trimmings and any remaining part of the beef-steak, and a tablespoonful of mushi-oom ketchup must not be omitted. A V eal Pie made in the same way is much better than the ordinai’y Yeal and Ham Pie. Line each slice of Yeal with a stiip of cold boiled bacon, and a slice of stuffing (see page 202). The gravy must be strong and well flavoured. Add quai'ters of hard-boiled eggs, and shake over all a teaspoonful of mixed minced thyme and marjoram, as well as hei'b pepper. Chicken Pie. — ( Family Recipe.) — Clean and singe three chickens (for a large pie), cut them in joints, wash them clean in tepid water, wipe them and lay them on a cloth to dry. Lay thin slices of bacon, ham, or tongue at the bottom of the pie, then arrange a layer of pieces of chicken, then more ham or tongue, then more chicken, seasoning each layer of chicken well with herb pepper. Finish with a layer of bacon, and above that arrange four hard-boiled eggs cut in rings. Make the gravy from the giblets, the skin of the tongue, and any scraps. It is a good plan to take the flesh off the legs of the chickens and to make it into forcemeat balls, well seasoned with herb pepper, and to dot these, the size of a lai'ge marble, about the pie, using the bones, broken up, for the gravy. Mushrooms, cooked and cut in halves, or button mushrooms stewed in milk, should be added to evei’y layer of chicken. Bake for two hours. Pigeon Pie. — Choose either Bordeaux Pigeons or fattened English Pigeons. Take off their legs, but truss them for roasting. Allow three Pigeons for a moderately sized pie. Take a pound and a half of tender lean beef, and make it into mils as befoi’e described, putting a cooked sauce oyster into each roll. Chop up the livers of the Pigeons, and put one into each bird, with a dessertspoonful of chopped bacon, and a teaspoonful of minced cooked mushroom, all well seasoned with hei’b pepper. Place a layer of the x’olls at the bottom of the pie, then the three pigeons, breasts downwards, and then another layer of rolls of beef, lined with oysters. Make the gr-avy of the tiimmings of the pigeons. It will need strengthening by PIGEON PIE 235 .the addition of a sheep’s foot, and any scraps of meat. If it is to be vei'y good, add a pound of gravy beef, and half a pound of leanisb cooked bacon. Rabbit Pie. — Take a fine rabbit, a pound of gravy beef, and half a pound of bacon. Skin and wash the rabbit, cut it up as for a stew, and put the pieces to soak in cold water. When quite clean, drain them, wipe them dry with a clean cloth, and set them aside. Put the bead, the neck, and lower joints of the legs (well broken up), and all scraps of the rabbit, with the beef and the usual flavourings into a large saucepan to make the gravy. When this is made and skimmed, make the turkey stuffing as on page 202, only using half the quantities given, and adding the liver and kidneys of the rabbit, with, if possible, four ounces of cold cooked veal or chicken, all very finely pounded. Pass this through the sieve, and spread a thin layer of the forcemeat thus made at the bottom of the pie-dish.

Mrs. Roundell's Practical cookery book