Hilda's "where is it?" of recipes

i blade of Mace. A little Sago and Vermicelli. Salt. s Hard-boiled Eggs. A little Pepper. A few slices of Ham, a oz. Butter. A few Allspice. Take a chicken, joint and cut into pieces, put into a stewing-pan with one white onion, about a pint of broth, or water, a wineglass of white wine ; put about five allspice, a blade of mace, and twelve peppercorns into a little muslin bag, and add ; let the chicken simmer in this for half an hour, then add two spoonfuls of vermicelli, one spoonful of sago, a good lump of butter ; stir carefully, as the sago and vermicelli are apt to burn. Just before taking out of the saucepan, whip the yolk of an egg with 167 P] PIE (FISH— MACARONI). the juice of a lemon, stir in with the chicken j it thickens the gravy, and gives a nice creamy look. Let this cool, then put into a pie-dish with slices of hard-boiled egg and ham between, and make a few little balls of butter and flour rolled together, and put in the pie-dish. Cover with pie crust nicely rolled and ornamented. Brush with yolk of egg mixed with milk. Bake in a quick oven for one and a half hours. Note. — If the chicken is very tender, it can be put into the pie-dish uncooked, and will be equally nice, but will take much longer to bake. The old Dutch way is to have the meat parboiled. P/£ (FISH). (A Cape Dish.) Ingredients. Remains of Cold Boiled Fisfi. Tomato Sauce. 2 Onions fried in butter or fat. Maslied Potatoes. Pepper, Salt, Mustard. i Egg. Clear the fish from the bones, and break into little pieces; mix well with the onion, seasoning, butter, tomato sauce, half the egg, and a little of the mashed potatoes; pack in the buttered pie-dish, lay the potatoes on the top, brush with the egg. Bake three-quarters of an hour. Vetygood. PIE (MACARONI). Ingredients. Ingredients. i pint of Milk. 1/4 lb. Grated Cheese. 1/4 lb. Macaroni. i teaspoonful of Mustard. i pint of Milk. i/4 lb. Grated Cheese. i tablespoonful of Butter. 1/2 lb. Puff Paste. Boil a quarter of a pound of macaroni in water till quite soft, then pour off the water; add a cup of milk, a quarter of a pound of grated cheese, butter, and mustard, salt, a pinch of cayenne and white pepper. Let it boil for a minute, then bake in a buttered dish, or one lined with puff paste. PIE (PIGEON— STEAK— VEAL KIDNEY) [P PIE (PIGEON). Ingredients. 4 Young IHgeons. i glass of "Vnia. Pepper, Salt, Gravy. s oz. Butter, Lay a rim of paste round the sides and edges of a piedish. After the pigeons are cleaned, halve them ; season as you would any other pie; a few slices of ham, some hard-boiled eggs, a cup of good stock or gravy. Covei with puff paste ; ornament the top, and stick four of the little feet out of it. Brush over with egg and milk, bake an hour and a half, with a buttered paper if the oven ia very hot, over the pie crust to prevent its burning. (Pigeons at the Cape are very plentiful, and are very good roasted or stewed.) PIE (STEAK).