2. " Chicken and Tonrjue Fie.'' — A chicken, an ox tongue,
and six mutton cutlets from the neck. Cut up a chicken
as if for cui-ry, slice up a cold-boiled, home-cui'ed tongue,
and trim six nice mutton cutlets from the neck as if for
an entree. Throw the chicken scraps, the tongue skin and
trimmings, and all the remnants of mutton left after shap-
ing the cutlets, into a large sauce-pan with the materials
for gravy flavouring recommended in the recipe for the
•' Domestic Tie,'' and make a nice broth with them ; when
the broth is nearly ready, give it half a glass of Madeira,
and strain when it is finished. Pack the pie thus : — a dust
of chopped parsley✪ Chicken and Tongue Pie at the bottom, then the mutton cutlets,
above them the slices of tongue, and the chicken at the toj).
Poui' in the gravy, garnish the top with hard-boiled eggs,
cover the pie with a good crust, and bake.
3. " Rabbit Pie.'' — One good sized rabbit, half a pound
of bacon, forcemeat, and a pound of gravy beef✪ Rabbit Pie. Skin
and wash a fine rabbit, cut it up in the usual way as if 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 head, the lower joints of the
legs, and all scraps of the rabbit, with the beef, and the
usual ingredients for flavouring a gravy already laid down,
into a large sauce-pan, and make the best gi^avy you can
with them for the pie. When this has been done to your
satisfaction, and the fat has been skimmed off the surface
of the liquor, proceed in this way : — Make a plain force-
A FEW NICE PIES. 279
meat as described for turkey, mingling with it tlie liver
and kidneys of tlie rabbit very finely chopped, and spread a
thin layer of it at the bottom of the pie-dish ; immediately
above it put a layer of bacon slices, then the coarser joints
of the rabbit, dusting them with " spiced pepper," and
filling the interstices between the pieces with forcemeat ;
put a second layer of bacon over the rabbit, and rabbit
again above that, repeat the forcemeat dressing, and when
the pie-dish is full, pour in the gravy till it almost reaches
the level of the topmost layer. Grarnish as usual, cover
the pie with paste, and bake ; time, if the oven be in a
proper condition, about one hour and a quarter,
4. " Hare Pie." — This should be made like the fore-
going ' pasty' exactly, with two slight variations, viz. : — a
glass of port, half a glass of good vinegar, with a dessert-
spoonful of red currant jelly✪ Hare Pie should be mixed into the
gravy, and a little pounded mace may be sprinkled over
the meat in addition to the ordinary spiced pepper,
Page 158 · 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
2. " Chicken and Tongue Pie.'' — A chicken, an ox tongue, and six mutton cutlets from the neck. Cut up a chicken as if for curry, slice up a cold-boiled, home-cured tongue, and trim six nice mutton cutlets from the neck as if for an entree. Throw the chicken scraps, the tongue skin and trimmings, and all the remnants of mutton left after shaping the cutlets, into a large sauce-pan with the materials for gravy flavouring recommended in the recipe for the •' Domestic Tie,'' and make a nice broth with them ; when the broth is nearly ready, give it half a glass of Madeira, and strain when it is finished. Pack the pie thus : — a dust of chopped parsley at the bottom, then the mutton cutlets, above them the slices of tongue, and the chicken at the top. Pour in the gravy, garnish the top with hard-boiled eggs, cover the pie with a good crust, and bake.
3. " Rabbit Pie.'' — One good sized rabbit, half a pound of bacon, forcemeat, and a pound of gravy beef. Skin and wash a fine rabbit, cut it up in the usual way as if 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 head, the lower joints of the legs, and all scraps of the rabbit, with the beef, and the usual ingredients for flavouring a gravy already laid down, into a large sauce-pan, and make the best gravy you can with them for the pie. When this has been done to your satisfaction, and the fat has been skimmed off the surface of the liquor, proceed in this way : — Make a plain force-
meat as described for turkey, mingling with it tlie liver and kidneys of tlie rabbit very finely chopped, and spread a thin layer of it at the bottom of the pie-dish ; immediately above it put a layer of bacon slices, then the coarser joints of the rabbit, dusting them with " spiced pepper," and filling the interstices between the pieces with forcemeat ; put a second layer of bacon over the rabbit, and rabbit again above that, repeat the forcemeat dressing, and when the pie-dish is full, pour in the gravy till it almost reaches the level of the topmost layer. Grarnish as usual, cover the pie with paste, and bake ; time, if the oven be in a proper condition, about one hour and a quarter,
4. " Hare Pie." — This should be made like the foregoing ' pasty' exactly, with two slight variations, viz. : — a glass of port, half a glass of good vinegar, with a dessertspoonful of red currant jelly should be mixed into the gravy, and a little pounded mace may be sprinkled over the meat in addition to the ordinary spiced pepper,
Records on this page
Chicken and Tongue PieRabbit PieHare Pie