Cassell's dictionary of cookery

Line a pie-mould with some pastry, such as is used for making raised jaies, rolled out to a good thickness. Cover the bottom with a layer of forcemeat, lay the goose upon it, pour a little of the liquor in which it was stewed over it, and place round it slices of pigeons, boned hare, tongue, &c. Fill the vacant places with forcemeat, and when the meat is closely packed in the crust put over it a layer of clarified butter. Place the pastry-cover on the top, brush over with egg, ornament it, bind several folds of buttered paper round it, and bake in a well-heated oven. Make a little strong jelly by boiling the bones and trimmings ■with seasoning and spices, and pour this into the pie after it is baked. When the pie is to be served, place it on a dish covered with a napkin, remove the cover whole, and cut the meat in thin slices. The pastry of a pie like this is not made to be eaten but is simply intended as a case in which to preserve and serve the meat. When a skewer will pierce easily to the bottom of the pie in the centre it is done enough. Time to bake the pie, four hours or more. Yorkshire Ploughman's Salad.— Wash some lettuces, and dry them perfectly. Shred them finely, and toss "them lightly in a sauce made as follows : — Mix thoroughly a saltspoonful of salt with an equal quantity of pepper, two table-spoonfuls of vinegar, and one of treacle. Add the sauce to the salad at the moment of serving. A bunch of chives or a handful of young onions may be introduced or not. Yorkshire Pudding.— Allow one egg, and milk to make a tolerably stiff batter, to two table-spoonfuls of flour. This will make a very good pudding, though a better and lighter one may be made by using two eggs to three tablespoonfuls of flour, or even one egg to each table- spoonful of flour. Put as much flour as YOR ( ll'^T ) YOR will be required into a bowl, and add a pinch of salt. Stir in gradually as much milk as will make a stiff batter, and beat the mixture vigorously till it is perfectly smooth and light. Whisk the eggs separately, and add them to the batter. Place the pudding-tin under the roasting joint, and leave it till it is thoroughly hot and well gTeased with the drippings from the joint. Pour the batter into it to the thickness of the third of an inch, and bake the pudding before the fire under the joint. Turn the pan round and round, that the pudding may be equally and lightly browned on every side. Cut it in three-inch squares ; take these up carefully with a slice, place them on a separate dish which has been made very hot, and send them immediately to table, to be eaten with the meat and the gravy. If the joint is to be baked under the roast, the latter being placed on a stand in the driping-tin, the pudding, however, will not be so light as if baked before the fire. Out of Yorkshire, what is called Yorkshire pudding is made an inch thick or more, and after it is browned upon one side, it is cut into squares and turned over, that it may be browned upon the other. This is quite a different thing from the true Yorkshire pudding, which is made very thin, and browned on the uppermost side only. The batter for this pudding will be much better if made two, three, or even four hours before it is wanted. Cold Yorkshire pudding may be heated in a Dutch oven before the fire.