Miss Cameron's cookery book

Silver Medal Brussels. 1897. i ' Solo at 1h, 116 and 21- PIES. Beef Steak Pie. r PAKE 2 lb. steak, either beef or rump ; out it into pieces convenient for helping; remove all fat and sinew. Mix on a plate 2 tablespoonfuls of flour, some pepper and salt. Roll each piece of meat well in this, and place in a pie-dish. Add £ pint of stock or water, cover with puff paste, and bake one hour and three-quarters. Two dozen oysters added to this pie are a great improvement. Pigeon Pie. Line the bottom of a pie-dish with small pieces of lean steak. Upon this place 4 pigeons cut in halves; add some chopped mushrooms, parsley, and shalot, pepper and salt; add yolks of some hard-boiled eggs. Cover with puff paste, sprinkle a little flour over, pour in \ pint stock or water, and bake in a moderate oven an hour and three-quarters. Chicken and Ham Pie. Cut a chicken into neat pieces. Cover the bottom of the pie-dish with small pieces of veal and ham. Season with parsley, pepper, salt, and a little chopped shalot or a few chopped mushrooms; pour in \ pint white stock or water, then place the chicken on this, a little more seasoning, and yolks of 3 hard-boiled eggs. Cover with puff paste, brush over with egg, ornament to taste, and bake one hour and a half. Scotch Grouse Pie. Prepare 2 or 3 young grouse as follows : — Pick and draw them, cut off the wings and legs, tucking the drumsticks through the thigh; singe them, wipe them, and fry in a small piece of butter till half cooked- Take some fillets of beef, season, . fry, and place in a pie-dish ; add some chopped shalots or mushrooms and a tablespoonful of stock. Place the grouse on this, some more seasoning, and some hard-boiled yolks of eggs, pouring sufficient stock or water to reach the sides of the dish. Cover with puff paste, and bake an hour and a half. Partridge Fie. Take 3 partridges, truss, singe, and divide them into halves, and brown over the fire in a stewpan with 1 oz. of butter. Line a pie-dish with neat small pieces of veal and half -boiled bacon; season with parsley, pepper, and salt; pour some onion sauce over, then place the halves of the partridges on this; add some more seasoning and onion sauce. Cover with puff paste and bake for one hour and a quarter. Before sending it to table, make a small hole in the pie and pour in some good gravy. Mutton Pie. Take a neck of mutton, trim off the cutlets, and cut up the scrag end into neat pieces; highly season these with pepper and salt; put them into a stewpan with enough water to cover the meat, and let it stew slowly for half an hour. Now strain the gravy off, remove all grease, and return it to the meat; add 4 onions and 6 potatoes, and let the whole stew for another half-hour, after which time take out the outlets and place them neatly round the pie-dish. Put the potatoes and onions in the centre, reduce the gravy to about \ a pint, pour it in, cover the pie with potato paste, brush over with egg, and bake for half an hour. Serve a sauce-boat of gravy separately with the pie. The addition of a couple of dozen of oysters is a great improvement to the pie. Sausage Pudding. Take a pound of Cambridge sausages, twist each out into three balls, put them into boiling water to remove the skin. move the skin. Line a basin with suet paste, and put u the sausages. Fry in a small stewpan, with an ounce of butter, » 1 chopped onion and 2 sage leaves ; mix in a dessertspoonful • of flour, and a gill of Oude sauce, pepper and salt. Stir tfc»w over the fire until it boils, pour it over the sausages, cover the pudding with paste, and steam for an hour and a half.