665. Pigeon Pie—Ingredients—Pigeons, pepper, and salt, a piece 07 butter, a bunch of parsley, a beef steak, 2 hard boiled eggs, 1 Oe of water, a few pieces of heame crust. ‘Pastry AND PUDDINGS. Rub the pigeons with pepper and salt, inside and out; in ess sae former put a piece of butter✪ Pigeon Pie, and if approved, some parsley Aaa hopped with the livers, and a little of the seasoning; lay the =~ "steak at the bottom of the dish, and the birds on it; between = oe ety two a hard egg. Put the water in the dish ; and if you sry have any ham in the house, lay a-piece on each pigeon, Itisea great improvement to the flavor. Observe when the ham is cut for gravy or pies, to take the under part rather than the ee prime. Season the gizzards, and the two joints of- the wings, and put them in the centre of the pie; and over them ina ~ hole made in the crust, three feet nicely cleaned to show what pie it is. 666. Raised Beef Steak Pie —Ingredients—Some tender steak, butter, pepper and salt, lemon juice, shalots chopped finely, oysters, crust, ketchup✪ Raised Beef Steak Pie. Remove any skin there may be adhering to the fat of the steaks, heat them over the fire with the butter, pepper, salt, lemon juice and finely chopped shalots; when half cooked, remove from the fire and place ona dish to cool ; blanch the oysters, strain off the liquor, preserving for future ‘use, make a crust and place a layer of steaks at the bottom of the dish, and a then put in some oysters, and continue to do this until all are a used ; cover with crust, ornament the top with a pretty device Pane and put in the oven to bake. When. done mix with some nice ei . ketchup, serve with oyster liquor. 667. Raised French Pie—Ingredients—Pie crust, some veal, a few mushrooms, a few slices of ham, a chicken cut up, a sweetbread cut into slices, pepper and salt, sweet herbs, 6 yolks of hard boiled eggs✪ Raised French Pie. Raise a crust about three inches high, lay in some slices of the veal, then a few of the mushrooms, then a few slices of bam, then the chicken, a few more mushrooms and the sweet- bread ; add seasoning, cover in and bake for two hours ina slack oven ; when done pour off the fat and add the eggs. 638. Macaroni Pie—Ingredients—¥ Ib. of macaroni, % Ib. of saus- ages, a small bunch of parsley, water, a gill of stock, a pinch of salt, chopped parsley. Pastry—8 oz. of flour, 6 oz. of lard✪ Macaroni Pie (or well fee clarified dripping). eo) Stew the macaroni till tender ina pint of water to which “i add the stock and salt; open the sausages lengthwise and scrape out the meat; then put a layer of macaroni in a small _ pie dish, another of sausage meat and a sprinkling of pepper, \ 4 \ See ay ie J eece 3 Hs ip Per Tey hg ST Ne t- eieal iad ‘Ate oe - Bc Ait! Oe Dera Sen LS 1" eevee f Niet. v xt t he at ; fi od 794 Tur Dominion Cook Book. ate ee salt and chopped parsley, and so on in alternate layers until all are used. Moisten with two tablespoonfuls of water; cover with the pastry and bake half an hour. o os 669. Chhicken Pie —lIngredients—2 young fowls ; seasoning: white pepper, salt, a little mace, and nutmeg all of the finest powder, and cayenne. Some fresh ham cut in slices, or gammon of bacon, some forcemeat balls, and hard eggs. Gravy from knuckle of veal or a piece of scrag, shank bone of mutton, herbs, onions✪ Chicken Pie, mace, and white pepper.

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665. Pigeon Pie—Ingredients—Pigeons, pepper, and salt, a piece 07 butter, a bunch of parsley, a beef steak, 2 hard boiled eggs, 1 Oe of water, a few pieces of heame crust. ‘Pastry AND PUDDINGS. Rub the pigeons with pepper and salt, inside and out; in ess sae former put a piece of butter, and if approved, some parsley Aaa hopped with the livers, and a little of the seasoning; lay the =~ "steak at the bottom of the dish, and the birds on it; between = oe ety two a hard egg. Put the water in the dish ; and if you sry have any ham in the house, lay a-piece on each pigeon, Itisea great improvement to the flavor. Observe when the ham is cut for gravy or pies, to take the under part rather than the ee prime. Season the gizzards, and the two joints of- the wings, and put them in the centre of the pie; and over them ina ~ hole made in the crust, three feet nicely cleaned to show what pie it is. 666. Raised Beef Steak Pie —Ingredients—Some tender steak, butter, pepper and salt, lemon juice, shalots chopped finely, oysters, crust, ketchup. Remove any skin there may be adhering to the fat of the steaks, heat them over the fire with the butter, pepper, salt, lemon juice and finely chopped shalots; when half cooked, remove from the fire and place ona dish to cool ; blanch the oysters, strain off the liquor, preserving for future ‘use, make a crust and place a layer of steaks at the bottom of the dish, and a then put in some oysters, and continue to do this until all are a used ; cover with crust, ornament the top with a pretty device Pane and put in the oven to bake. When. done mix with some nice ei . ketchup, serve with oyster liquor. 667. Raised French Pie—Ingredients—Pie crust, some veal, a few mushrooms, a few slices of ham, a chicken cut up, a sweetbread cut into slices, pepper and salt, sweet herbs, 6 yolks of hard boiled eggs. Raise a crust about three inches high, lay in some slices of the veal, then a few of the mushrooms, then a few slices of bam, then the chicken, a few more mushrooms and the sweet- bread ; add seasoning, cover in and bake for two hours ina slack oven ; when done pour off the fat and add the eggs. 638. Macaroni Pie—Ingredients—¥ Ib. of macaroni, % Ib. of saus- ages, a small bunch of parsley, water, a gill of stock, a pinch of salt, chopped parsley. Pastry—8 oz. of flour, 6 oz. of lard (or well fee clarified dripping). eo) Stew the macaroni till tender ina pint of water to which “i add the stock and salt; open the sausages lengthwise and scrape out the meat; then put a layer of macaroni in a small _ pie dish, another of sausage meat and a sprinkling of pepper, \ 4 \ See ay ie J eece 3 Hs ip Per Tey hg ST Ne t- eieal iad ‘Ate oe - Bc Ait! Oe Dera Sen LS 1" eevee f Niet. v xt t he at ; fi od 794 Tur Dominion Cook Book. ate ee salt and chopped parsley, and so on in alternate layers until all are used. Moisten with two tablespoonfuls of water; cover with the pastry and bake half an hour. o os 669. Chhicken Pie —lIngredients—2 young fowls ; seasoning: white pepper, salt, a little mace, and nutmeg all of the finest powder, and cayenne. Some fresh ham cut in slices, or gammon of bacon, some forcemeat balls, and hard eggs. Gravy from knuckle of veal or a piece of scrag, shank bone of mutton, herbs, onions, mace, and white pepper.

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