This way of covering and ornamenting a pie is ap-
propriate for all meat pies ; pigeon pie should, however,
have the little red feet skinned by dipping in boiling
water, then rubbed in a cloth, when skin and nails peel
off ; if allowed to lie in the water, the flesh comes too;
then one pair is put at each end of the pie, a hole being
cut to insert them, or four are put in the center instead
of the rose.
The Windsor pie✪ Windsor Pie is intended to be eaten cold, as are all
veal and ham pies, the beauty of the jelly being lost in
a hot pie. Do not fail to try it on that account, for
cold pies are excellent things.
38 Culture and Cooking,
A]Sj"OTHEE YEAL AisTD HAM PIE, more iisual, and proba-
bly the ^^weal and hammer'^ that ^^mellered the organ'^
of Silas Wegg, was manufactured by Mrs. BoflSn from
this recipe ; it is as follows :
Take the thick part of breast of veal, remoying all the
bones, which put on for grayy, stewing them long and
slowly; put a layer of yeal, pepper and salt, then a thin
sprinkling of ham; if boiled, cut in slices; if raw, cut a
slice in dice, which scald before using, then more yeal
and again ham. If force-meat balls are liked, make
some force-meat as for Windsor pie, using if you prefer it
chopped hard-boiled eggs in place of chopped meab, and
binding into a paste with a raw ^gg ; then make into
balls, which drop into the creyices of the pie ; boil two
or three eggs quite hard, cut each in four and lay them
round the sides and oyer the top, pour in about a gill of
grayy✪ Another Veal and Ham Pie, and coyer the same as the Windsor pie. In either
of these pies the force-meat may be left out, a sweetbread
cut up, or mushroons put in.
A chicken pie to eat cold is yery fine made in this way.
Eaised poek pies are so familiar to eyery one who has
yisited England, and, in spite of the greasy idea, are so
yery good, that I introduce a well-tried recipe, feeling
sure anyone who eats pork at all will find it worth while
to giyethem a trial; they will follow it with manyanother.
The paste for them is made as follows :
Kub into two pounds of flour a liberal half pound of
butter, then melt in half a pint of hot, but not boiling
milk, another half pound — or it may be lard; pour this
into the flour, and knead it into a smooth, firm paste.
Properly raised pies should be molded by hand, and I will
endeayor to describe the method in case any persever-
ing lady would like to try and haye the orthodox thing.
Luncheon. 39
But pie molds of tin, opening at the side, are to be
bought, and save much trouble; the mold, if used, should
be well buttered, and the pie taken out when done, and
returned to the oven for the sides to brown. ✪ Raised Pork Pie
Page 22 · 3 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
This way of covering and ornamenting a pie is appropriate for all meat pies ; pigeon pie should, however, have the little red feet skinned by dipping in boiling water, then rubbed in a cloth, when skin and nails peel off ; if allowed to lie in the water, the flesh comes too; then one pair is put at each end of the pie, a hole being cut to insert them, or four are put in the center instead of the rose.
The Windsor pie is intended to be eaten cold, as are all veal and ham pies, the beauty of the jelly being lost in a hot pie. Do not fail to try it on that account, for cold pies are excellent things.
38 Culture and Cooking,
ANOTHER VEAL AND HAM PIE, more usual, and probably the "veal and hammer" that "mellered the organ" of Silas Wegg, was manufactured by Mrs. BoflSn from this recipe ; it is as follows :
Take the thick part of breast of veal, remoying all the bones, which put on for gravy, stewing them long and slowly; put a layer of vveal, pepper and salt, then a thin sprinkling of ham if boiled, cut in slices; if raw, cut a slice in dice, which scald before using, then more veal and again ham. If force-meat balls are liked, make some force-meat as for Windsor pie, using if you prefer it chopped hard-boiled eggs in place of chopped meat, and binding into a paste with a raw egg ; then make into balls, which drop into the crevices of the pie ; boil two or three eggs quite hard, cut each in four and lay them round the sides and oyer the top, pour in about a gill of gravy, and cover the same as the Windsor pie. In either of these pies the force-meat may be left out, a sweetbread cut up, or mushrooms put in.
A chicken pie to eat cold is very fine made in this way.
Eaised poek pies are so familiar to every one who has visited England, and, in spite of the greasy idea, are so very good, that I introduce a well-tried recipe, feeling sure anyone who eats pork at all will find it worth while to give them a trial; they will follow it with manyanother.
The paste for them is made as follows :
Rub into two pounds of flour a liberal half pound of butter, then melt in half a pint of hot, but not boiling milk, another half pound — or it may be lard; pour this into the flour, and knead it into a smooth, firm paste. Properly raised pies should be molded by hand, and I will endeavor to describe the method in case any persevering lady would like to try and have the orthodox thing.
Luncheon. 39
But pie molds of tin, opening at the side, are to be bought, and save much trouble; the mold, if used, should be well buttered, and the pie taken out when done, and returned to the oven for the sides to brown.
Records on this page
Windsor PieAnother Veal and Ham PieRaised Pork Pie