of lean pork dotted in
between them : the sui-f ace was garnished with hard-boiled
eggs cut into quarters, and then the 'puree was patiently
poured over everything, time being given for the liquid
to settle in and amongst the contents of the pie-dish :
when finished, the gravy came within an inch of the top
of the pie : parsley minced small was shaken over the
surface as a last touch. The cook now made the paste,
and covered in the ' pasty' ; it was baked, and at the end
of the baking, some of the puree., which had been saved
for the purpose, was gently poured into the pie through
A FEW NICE PIES. 277
the vent in tlie centre of the crust. An ornamental flower
cut in paste was placed over the aperture, the crust was
glazed, and in due course the dish was ready for the
table.
Observe the absence of any ready-made sauce in the con-
coction of this simple composition. A little ' spiced pepper'
was sprinkled over the layers of meat, and some very finely
chopped thyme and marjoram, — about a tea-spoonful in
all, — was shaken over them also. The joints of chicken
were those usually cut up for a curry. When cold, this
pie was really excellent ; there was not a bit of grease in
it ; the meat lay prettily embedded in a delicious jelly ; and
the flavour was exactly that of an ordinary home-made pie
in England. I did not put in any wine ; I had no mush-
rooms, and nothing expensive was used. Instead of the
lean pickled pork, — ham, leanish bacon, tongue, sliced
Bologna sausage, or even slices of juicy corned beef, might
have been used. A little consideration will enable the
composer to vary both the contents and the flavour of his
pies from time to time.
Lock up the Worcester sauce, and trust to the meat,
herbs, and good gravy to produce a happy result.
Bearing in mind the rules I have given, and remember-
ing what was done in the case of the " Domestic Fie' just
described, I think you may undertake any of the follow-
ing standard pies without any apprehension : —
1. ^^ Beef-steaJc and Oyster Pie.'' — Follow the recipe
given in Menu No. 28 as far as the cutting up of the beef
is concerned, and the rolling up within each collop of a
nice piece of boiled bacon. Place at the bottom a layer of
beef collops, then a layer of oysters drained from the tin
liquor, beef again, oysters again, and so on, till the dish is
packed : season with " spiced pepper" and finely minced
lime peel. The gravy must be made thus : — To about a
26
278 CULINARY JOTTINGS FOR MADRAS.
pint of good beef gravy, add the liquor you strained from
the tin of oysters, the rind of a lime, a blade of mace, .a
glass of sherry and a table-spoonfnl of walnnt or mushroom
ketchup✪ Beef-steak and Oyster Pie ; heat up gently, skimming off the scum which
the oyster liquor may throw up, and when thoroughly
blended, strain the gi'avy off, and pour it into your packed
pie-dish, reserving about a coffee-cupful to pour through
the top of the crust at the end of the baking.
Page 157 · 1 recipe record 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
of lean pork dotted in between them : the surface was garnished with hard-boiled eggs cut into quarters, and then the 'puree was patiently poured over everything, time being given for the liquid to settle in and amongst the contents of the pie-dish : when finished, the gravy came within an inch of the top of the pie : parsley minced small was shaken over the surface as a last touch. The cook now made the paste, and covered in the ' pasty' ; it was baked, and at the end of the baking, some of the puree., which had been saved for the purpose, was gently poured into the pie through
the vent in the centre of the crust. An ornamental flower cut in paste was placed over the aperture, the crust was glazed, and in due course the dish was ready for the table.
Observe the absence of any ready-made sauce in the concoction of this simple composition. A little ' spiced pepper' was sprinkled over the layers of meat, and some very finely chopped thyme and marjoram, — about a tea-spoonful in all, — was shaken over them also. The joints of chicken were those usually cut up for a curry. When cold, this pie was really excellent ; there was not a bit of grease in it ; the meat lay prettily embedded in a delicious jelly ; and the flavour was exactly that of an ordinary home-made pie in England. I did not put in any wine ; I had no mushrooms, and nothing expensive was used. Instead of the lean pickled pork, — ham, leanish bacon, tongue, sliced Bologna sausage, or even slices of juicy corned beef, might have been used. A little consideration will enable the composer to vary both the contents and the flavour of his pies from time to time.
Lock up the Worcester sauce, and trust to the meat, herbs, and good gravy to produce a happy result.
Bearing in mind the rules I have given, and remembering what was done in the case of the " Domestic Fie' just described, I think you may undertake any of the following standard pies without any apprehension : —
1. ^^ Beef-steaJc and Oyster Pie.'' — Follow the recipe given in Menu No. 28 as far as the cutting up of the beef is concerned, and the rolling up within each collop of a nice piece of boiled bacon. Place at the bottom a layer of beef collops, then a layer of oysters drained from the tin liquor, beef again, oysters again, and so on, till the dish is packed : season with " spiced pepper" and finely minced lime peel. The gravy must be made thus : — To about a
pint of good beef gravy, add the liquor you strained from the tin of oysters, the rind of a lime, a blade of mace, .a glass of sherry and a table-spoonfnl of walnnt or mushroom ketchup ; heat up gently, skimming off the scum which the oyster liquor may throw up, and when thoroughly blended, strain the gi'avy off, and pour it into your packed pie-dish, reserving about a coffee-cupful to pour through the top of the crust at the end of the baking.
Records on this page
Beef-steak and Oyster Pie