pounded aromatic herbs ; chop fine four chalots ; then
make a layer with the meat and kidney at the bottom of
an oval earthenware baking dish ; strew over some of the
chopped shalots and the yolk of an egg boiled hard and
cut in quarters, then another layer of steak, kidney, shalot,
and egg ; and so on till the whole of it is used. Fill this
up with good broth✪ Beefsteak and Kidney Pie nearly to the level of the meat^ and
cover the whole with a thin layer of puff paste (No.
318), previously made for that purpose, taking care first
to pass a brush dipped in water over the border of the
dish, and press the paste on this with the thumb. Make
a vent-hole in the centre, cut the paste round the border,
roll these trimmings together to the eighth of an inch, and
cut it with a pastry-cutter into four or five small leaves or
other fancy shapes, pass the biiish, dipped in water again,
on one side of these, and lay them fiat around the hole in
the centi'e ; gather Ihe remainder of the paste, turn it into
34a
PRACTICAL HOUSEHOLD COOKERY. 343
a rose, and place it loose over the vent ; then with a pastry-
brush dipped in the yolk of an egg brush the paste slightly
over, and set it to bake in a moderately-heated oven for an
hour and three quarters or two hours. When done, remove
the pastry rose from the vent-hole and pour in through it,
with the help of a funnel, one or two gills of good hot broth
or gravy ; replace the rose and serve the pie, or put it by
to be served cold.
Note. — Mushroom or truffle trimmings intermixed with
the steak will greatly improve this pie.
689. BEEFSTEAK AND OYSTER PIE.
Proceed to cut and season two pounds of beefsteak as
in the previous number, and substitute two dozen oysters
for the kidney, but these should first be blanched and
bearded and their liquor added to the broth ; then cover
with puff paste as the foregoing. Bake in the same style,
and serve.
690. VEAL AND HAH PIE.
Cut two pounds of cushion of veal into thin scollops, after
having been freed from skin and sinew ; flatten these with
the cutlet bat and lay them flat on the table, and spread on
each some sausage meat the size of a large walnut. Season
with salt and pepper and pounded aromatic herbs, lay over
each scollop a thin slice of either cooked ham, gammon, or
lean bacon, free from rind and gristle ; twist these round
with the ham inside, and arrange nicely in an earthen-
ware baking-dish ; fill up nearly to the level of the meat
with good stock, cover the dish with a puff paste, in the
same manner as beefsteak and kidney pie, and set it to
bake for about two hours. When readv, add some more
hot broth through the vent-hole, and put by till wanted.
344 PRACTICAL HOUSEHOLD COOKERY.
691. MUTTON PIE.
Remove the scrag and spine-bone from a neck of mutton ;
shoiten the ribs to about three inches ; cut the neck into
neat cutlets ; pare off the superfluous fat ; put the whole
of the trimmings into a stewpan with a pint and a half of
water ; season with salt, and boil for half an hour, taking
c&ve to skim the broth in the usual way. Meanwhile
season the cutlets with salt and pepper, place them in a
circular form in a large pie -dish, and garnish the centre
with potatoes turned into small egg shapes. When the
bix>th is ready, strain it and skim off the fat, pour it over
the potatoes in the pie-dish, strew over them a teaspoonful
of finely-chopped parsley; cover the pie^dish with puff
paste, as in beefsteak and kidney pie; set it to bake in
a moderate oven for an hour and three quartet's ; then add
a little moi^ broth, and serve.
Xote, — This pie should be eaten hot.
692. PIGEON PIE. ✪ Pigeon Pie
Page 150 · 2 recipe records on this page
Presented as published in 1891. 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
pounded aromatic herbs ; chop fine four chalots ; then
make a layer with the meat and kidney at the bottom of
an oval earthenware baking dish ; strew over some of the
chopped shalots and the yolk of an egg boiled hard and
cut in quarters, then another layer of steak, kidney, shalot,
and egg ; and so on till the whole of it is used. Fill this
up with good broth nearly to the level of the meat^ and
cover the whole with a thin layer of puff paste (No.
318), previously made for that purpose, taking care first
to pass a brush dipped in water over the border of the
dish, and press the paste on this with the thumb. Make
a vent-hole in the centre, cut the paste round the border,
roll these trimmings together to the eighth of an inch, and
cut it with a pastry-cutter into four or five small leaves or
other fancy shapes, pass the brush, dipped in water again,
on one side of these, and lay them flat around the hole in
the centre ; gather the remainder of the paste, turn it into
34a
a rose, and place it loose over the vent ; then with a pastrybrush dipped in the yolk of an egg brush the paste slightly over, and set it to bake in a moderately-heated oven for an hour and three quarters or two hours. When done, remove the pastry rose from the vent-hole and pour in through it, with the help of a funnel, one or two gills of good hot broth or gravy ; replace the rose and serve the pie, or put it by to be served cold.
Note. — Mushroom or truffle trimmings intermixed with the steak will greatly improve this pie.
689. BEEFSTEAK AND OYSTER PIE.
Proceed to cut and season two pounds of beefsteak as in the previous number, and substitute two dozen oysters for the kidney, but these should first be blanched and bearded and their liquor added to the broth ; then cover with puff paste as the foregoing. Bake in the same style, and serve.
690. VEAL AND HAH PIE.
Cut two pounds of cushion of veal into thin scollops, after having been freed from skin and sinew ; flatten these with the cutlet bat and lay them flat on the table, and spread on each some sausage meat the size of a large walnut. Season with salt and pepper and pounded aromatic herbs, lay over each scollop a thin slice of either cooked ham, gammon, or lean bacon, free from rind and gristle ; twist these round with the ham inside, and arrange nicely in an earthenware baking-dish ; fill up nearly to the level of the meat with good stock, cover the dish with a puff paste, in the same manner as beefsteak and kidney pie, and set it to bake for about two hours. When readv, add some more hot broth through the vent-hole, and put by till wanted.
691. MUTTON PIE.
Remove the scrag and spine-bone from a neck of mutton ; shoiten the ribs to about three inches ; cut the neck into neat cutlets ; pare off the superfluous fat ; put the whole of the trimmings into a stewpan with a pint and a half of water ; season with salt, and boil for half an hour, taking c&ve to skim the broth in the usual way. Meanwhile season the cutlets with salt and pepper, place them in a circular form in a large pie -dish, and garnish the centre with potatoes turned into small egg shapes. When the bix>th is ready, strain it and skim off the fat, pour it over the potatoes in the pie-dish, strew over them a teaspoonful of finely-chopped parsley; cover the pie^dish with puff paste, as in beefsteak and kidney pie; set it to bake in a moderate oven for an hour and three quartet's ; then add a little moi^ broth, and serve.
Xote, — This pie should be eaten hot.
692. PIGEON PIE.
Records on this page
Beefsteak and Kidney PiePigeon Pie