may have the same filling put in plain short crust, or raised pie-crust,
rolled very thin and cut in oval or diamond shapes. Fold over, and turn up
the under edge all round. Brush over with egg and bake--if raised pie
crust--in rather a slower oven.
Rissoles.
Roll out rough puff or short crust very thin, stamp out into rounds, put a
little of the mince on one, wet edges and put another on top, press very
firmly together, brush over with egg and fry in deep, smoking-hot fat.
German Pie.
Take an ordinary pie-dish, such as used for steak pie. Have one or two
large Spanish onions half-cooked, remove the centres, and put in pie-dish.
This will serve both to keep up the paste and to hold gravy. Fill up the
dish with partially stewed German lentils, and either sliced tomatoes or
pieces of carrot and turnip first fried in a little butter. There should
also be plenty of chopped onions put in the bottom of the dish, which should
be buttered. Fill nearly up with well-seasoned stock, "Extract," gravy, or
water, cover with rough puff paste, and bake for an hour or longer,
according to size. There should be a hole in top of pastry, covered with an
ornament, which could be lifted off, and some more gravy put in with a
funnel. Serve very hot. If to be used cold, a little soaked tapioca should
be cooked with it, or some vegetable gelatine might be dissolved in the
gravy.
By way of variety, a few force-meat balls may be put in; also mushrooms when
in season.