Raised Pies, To Form

Ingredients

• as much pastry as it is intended to use
• a little egg

Method

1. 1

   Take the pastry, shape it into a cone, flatten the sides, and hollow the inside.

2. 2

   Fill the pie, roll out the cover, moisten edges with egg, and press down securely.

3. 3

   Make a small hole in the center, decorate with pastry ornaments, brush with egg, and bake in a well-heated oven.

4. 4

   Pour in gravy when done.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1465. The excerpt below is the record exactly as published.

Raised Pies, To Form) : — Bake in a moderate oven. AVhilst it is baking, stew the bones with a little HAI ( 702 ) RAI seasoning to make gravy, and if this is not sufficiently strong to jelly when cold dissolve a little isinglass in it. Pour this gravy into the pie when it is done, and serve cold. If liked, the bu-d may be jointed, the bones removed, and the pie filled ^vith alternate layers of forcemeat, game, veal, and ham ; but it must be remembered that the undermost and uppermost layer should be composed of forcemeat. It is always an improvement to lard the fleshy parts of game or poultry with thin slices of bacon. Time, a good-sized pie, made with a large chicken and three or four slices of ham and veal, will reqiiii-e from four to five hours' baking. Raised Pies, Paste for {see Paste for Eaised Pics). Raised Pies, Pastry for.— ^Vlien the pastry is not to be eaten, put a pound of flour into a bowl, and mix with it an ounce of salt. Make a hole in the centre, and pour into this four ounces of lard or butter dissolved in boihng water. Work the mixture first with a spoon and afterwards with the hands to a firm smooth paste. MThen it is well kneaded wrap it in a cloth, and lay it before the fire for a few minutes. This will make it more easy to work. When the pastry is to be eaten, lay a pound of flour on a board, and rub lightly into it with the fingers six ounces of sweet butter. Add a little salt, the yolks and whites of two eggs, and as much water as will make a stiff smooth paste ; this wiU be about the third of a pint. Knead the paste well to make it firm, and it will be ready-for use. This pastry may of course be made richer by putting into the flour a larger proportion of butter, but it must be remembered that the richer the pastry the more difficult it will be to raise. When a mould is to be used, another ounce or two of butter may be allowed without much fear of disaster. Raised Pies, To Form.— Take as much pastry as it is intended to use for the pie. Cut off as much as will be wanted for the cover, and form the remainder to the shape of a cone. Flatten the sides with the palms of the hands, and when they are quite smooth squeeze the point dovm. a little, and press the knuckles of haised pie. the left hand into the middle of the pastry till the inside is hollow. Knead it well with the fingers, and be careful to have every part of an equal thickness. FiU the pie, roU out the re- mainder of the pastry to the size of the top of the pie, moisten the edges with a little egg

Cook this with the app: pantry check, scaling, and the assistant.