Pot Pie

Ingredients

• lean veal, beef, chicken, or any meat suitable for pot pie
• cover with water
• season with butter
• season with pepper
• season with salt

Method

1. 1

   Cut up the meat into pieces suitable for serving.

2. 2

   Wash and cover with water, then boil until tender.

3. 3

   Skim when it first begins to boil.

4. 4

   When done, season with butter, pepper, and salt.

5. 5

   About twenty minutes before serving, add the crust.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 42. The excerpt below is the record exactly as published.

Pot Pie. Take lean veal, beef, chicken, or any meat suita- ble for pot pie aiui cut up in pieces of a size suitable to serve. Wash, cover with ::t id water, and boil until tender. Skim when it first begins to boil. When done season with butter, Miscellaneous Dishes 65 pepper and salt. About twenty minutes before serving, add the crust. Crust for Pot Pie. Take four and one-half cupfuls of flour and add to it two even teaspoonsful of cream tartar, and two even teaspoonfuls of soda and one teaspoonful of salt. Sift twice, then rub in a piece of butter the size of a walnut. Mix with two scant cupfuls of buttermilk, work into dough with as little handling as possible, roll out and cut as you would biscuit; put into the kettle and boil for twenty minutes. Crust for Raised Pies. (For all Pies with Jelly.) Boil lard, good and fine, in water; add as much excellent dripping as there is lard; there must not be much of either- When still hot, mix it with as m.uch flour as you have calcu- lated will do for your purpose. Make the paste stiff and smooth by kneading, and also by beating it with a rolling- pin. When perfectly smooth, put a ball of it by in a cloth till cold, then use. Ham Sandwiches. Chop cold, lean ham very fine; cut bread in thin slices and spread with butter; put on a layer of the chopped ham, season with prepared mustard, cover with another. Oyster Sandwiches. Pound the oysters with lemon juice and cayenne, lay them between the slices of bread and butter and cut into small neat sandwiches, which arrange on a silver plate, one over the other in a ring, like cutlets. Larding. All dry meats such as venison, a leg of veal, fillet of beef, grouse, partridge, etc., are much improved by larding. To — , some housekeepers this has a formi- LMding Needle. dable sound, but it is nothing more or less than drawing strips of fat salt pork through the sur- face of the meat. For this a larding needle is a convenience, 5 66 Miscellaneous Dishes but very good work can be done with a small, sharp knife. For a fillet of beef, cut fat salt pork in strips half an inch square by three or four inches long, and put a row on each side; take the stitches about half an inch deep and leave about half an inch of pork exposed at each end. A leg of veal can be larded much the same way, or game, sweetbreads, etc. The strips must be only one-quarter the size they are for beef, veal, or venison. Nudeln. {German Macaroni.) Needed 4 eggs, flour, milk, 2 oz. of butter, grated rusk. With 4 eggs and 4 dessert- spoonfuls of milk, mix sufficient finest flour to make a paste; knead on a paste board, constantly shaking flour over it, until it becomes a stiff dough. Cut into four pieces, roll out as thin as paper, and throw over a pole to dry. When dried half an hour, cut each piece again in four, lay the pieces upon each other, Nudein. roll up and cut into strips the width of a blade of grass, and shake them apart. They are then ready for use, but can be kept for several weeks. When required, boil tender in plenty of boiling water with salt, turn into a drainer, and pour boiling water quickly over them. Serve up either with brown butter, or sauce made with milk, salt and 2 oz. of fresh butter, and cover over with grated rusk, or a portion of the nudeln fried in butter until it has become crisp and brown. Nudeln are eaten with roast veal, or fowl, or ham, or as a sweet with stewed prunes or apple compote. Fried Bananas. Cut the bananas in slices and flour each, fry a light brown in a frying pan; serve with fried bread, or with poached eggs, as bacon and eggs are served. Hash. Take any kind of meat, corned beef is considered the best, and chop very fine; measure with a cup, and to every cup of chopped meat add one of chopped potato; mix Miscellaneous Dishes 6"/ well together, and season with salt

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