Cottage Pie.— Two lbs. potatoes, scraps of
cold meat, 1 onion, 1}/^ oz. butter, pepper and
salt to taste, 3^^ glass milk✪ Cottage Pie.
Boil and mash potatoes (or if there are any
cold ones at hand, they will do as well); put the
milk and butter on the fire to boil, and when
boiling pour upon the mashed potatoes and
mix to a paste; place the meat in a pie dish
with a little fat in layers, mince the onion and
sprinkle each layer with it, also pepper and salt;
half fill the dish with water or gravy and cover
with the potatoes, smoothing neatly and marking
with a fork into a pattern; bake 3^ hour.
Boiled Bread Pudding.— One-half lb. bread-
crumbs, 2 oz. powdered loaf sagar, 1 pint milk,
2 oz. currants, 1 oz. candied peel cut very small,
3 eggs✪ Boiled Bread Pudding.
Mix the crumbs and sugar; make the milk hot,
and pour it over them. When nearly cold add
the other ingredients, and boil in a mould for 2
hours, or steam 3 hours. Serve with lemon sauce.
Eel Pie. — Eels, salt, pepper and nutmeg, puff
paste, 1 onion, a few cloves, a little stock, 1 egg,
butter, flour and lemon juice✪ Eel Pie.
Skin and wash some eels, remove the heads
and tails; cut up the fish into pieces about three
inches long, season them with salt, pepper and
nutmeg. Border a pie dish with puff paste, put
in the eels with a chopped onion, and a few cloves;
add a little clear stock; cover with puff paste,
brush over the crust with the yolk of an egg,
and bake. Make a sauce with the trimmings of
the eels, some white stock seasoned with salt and
pepper; thicken it with butter and flour, add
some lemon juice, strain, and pour it quite hot
through a funnel into the pie.
194 White Ribbon Cook Book,
Pigeon Pie — Pigeons, pepper and salt, a piece
of butter, a bunch of parsley, a beefsteak, 2 hard-
boiled eggs, 1 cup water, a few pieces of ham,
crust✪ Pigeon Pie.
Rub the pigeons with pepper and salt, inside
and out; in the former put a piece of butter, and,
if approved, some parsley chopped with the
livers, and a little of the seasoning; lay the
steak at the bottom of the dish, and the birds
on it; between every two a hard egg. Put the
water in the dish, and if you have any ham in
the house, lay a piece on each pigeon; it is a
great improvement to the flavor. Observe, when
the ham is cut for gravy or pies, to take the under
part rather than the prime. Season the gizzards,
and the two joints of the wings, and put them in
the center of the pie, and over them, in a hole
made in the crust, three feet nicely cleaned, to
show what pie it is.
Chicken Pie — Two young fowls; seasoning:
white pepper, salt, a little mace and nutmeg, all
of the finest powder, and cayenne. Some fresh
ham out 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, onion, mace, and white
pepper✪ Chicken Pie.
Cut up the fowls; add the seasoning. Put the
chicken, slices of ham, or gammon of bacon,
forcemeat balls and hard eggs by turn in layers.
If it be baked in a dish put a little water, but
none if in a raised crust. By the time it returns
from the oven have ready a gravy made of the
veal or scrag, shank bones of mutton and season-
ing. If to be eaten hot you may add truffles,
morels, mushrooms, etc., but not if to be eaten
cold. If it is made in a dish put as much gravy
as will fill it; but in raised crust the gravy must
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Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Cottage Pie.— Two lbs. potatoes, scraps of
cold meat, 1 onion, 1}/^ oz. butter, pepper and
salt to taste, 3^^ glass milk.
Boil and mash potatoes (or if there are any
cold ones at hand, they will do as well); put the
milk and butter on the fire to boil, and when
boiling pour upon the mashed potatoes and
mix to a paste; place the meat in a pie dish
with a little fat in layers, mince the onion and
sprinkle each layer with it, also pepper and salt;
half fill the dish with water or gravy and cover
with the potatoes, smoothing neatly and marking
with a fork into a pattern; bake 3^ hour.
Boiled Bread Pudding.— One-half lb. bread-
crumbs, 2 oz. powdered loaf sagar, 1 pint milk,
2 oz. currants, 1 oz. candied peel cut very small,
3 eggs.
Mix the crumbs and sugar; make the milk hot,
and pour it over them. When nearly cold add
the other ingredients, and boil in a mould for 2
hours, or steam 3 hours. Serve with lemon sauce.
Eel Pie. — Eels, salt, pepper and nutmeg, puff
paste, 1 onion, a few cloves, a little stock, 1 egg,
butter, flour and lemon juice.
Skin and wash some eels, remove the heads
and tails; cut up the fish into pieces about three
inches long, season them with salt, pepper and
nutmeg. Border a pie dish with puff paste, put
in the eels with a chopped onion, and a few cloves;
add a little clear stock; cover with puff paste,
brush over the crust with the yolk of an egg,
and bake. Make a sauce with the trimmings of
the eels, some white stock seasoned with salt and
pepper; thicken it with butter and flour, add
some lemon juice, strain, and pour it quite hot
through a funnel into the pie.
194 White Ribbon Cook Book,
Pigeon Pie — Pigeons, pepper and salt, a piece
of butter, a bunch of parsley, a beefsteak, 2 hard-
boiled eggs, 1 cup water, a few pieces of ham,
crust.
Rub the pigeons with pepper and salt, inside
and out; in the former put a piece of butter, and,
if approved, some parsley chopped with the
livers, and a little of the seasoning; lay the
steak at the bottom of the dish, and the birds
on it; between every two a hard egg. Put the
water in the dish, and if you have any ham in
the house, lay a piece on each pigeon; it is a
great improvement to the flavor. Observe, when
the ham is cut for gravy or pies, to take the under
part rather than the prime. Season the gizzards,
and the two joints of the wings, and put them in
the center of the pie, and over them, in a hole
made in the crust, three feet nicely cleaned, to
show what pie it is.
Chicken Pie — Two young fowls; seasoning:
white pepper, salt, a little mace and nutmeg, all
of the finest powder, and cayenne. Some fresh
ham out 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, onion, mace, and white
pepper.
Cut up the fowls; add the seasoning. Put the
chicken, slices of ham, or gammon of bacon,
forcemeat balls and hard eggs by turn in layers.
If it be baked in a dish put a little water, but
none if in a raised crust. By the time it returns
from the oven have ready a gravy made of the
veal or scrag, shank bones of mutton and season-
ing. If to be eaten hot you may add truffles,
morels, mushrooms, etc., but not if to be eaten
cold. If it is made in a dish put as much gravy
as will fill it; but in raised crust the gravy must