by following the above directions. They are also very good made with
fillet of beef cut into thin slices of the size of the lamb chops, or of
rump steak, by laying a piece at the bottom, seasoning and filling
alternately with potatoes and the meat; veal and ham pies are also
excellent, but the potatoes in them had better be omitted, the veal
however, seasoned and dipped in flour. Pies may also be made with veal
sweetbreads and ham, but then about three parts of a pint of white
sauce should be poured in after the pie is baked. Fowls or rabbits may
likewise be cut into joints, and put into a stewpan, with a piece of
butter, previously well seasoning them with pepper, salt, and chopped
eschalots; cover the stewpan close, and leave it twenty minutes over a
slow fire, when add a pint of white sauce, and simmer ten minutes
longer, when cold build them up in the interior of the pie, which cover
and bake an hour in a warm oven. Pies of the above description can of
course be made of any size, either large enough for a family meal, or
very small and round, for a corner dish for a dinner party; most people
who are in the habit of making them, keep two different-sized moulds for
the purpose.
492. _Rump Steak Pie._--Procure two pounds of rumpsteaks, which cut into
thinnish slices, and season well with pepper and salt, dip each piece
into flour, and lay them in a small pie-dish, finishing the top in the
form of a dome; add a wineglassful of water, then have ready half a
pound of half-puff paste, cut off a small piece, which roll into a band,
and lay round the edge of the dish, having previously wetted it with a
paste-brush, dipped in water, then roll out the remainder of the paste
to about the size of the dish, damp the band of paste upon the dish, and
lay the other piece over, make a hole with a knife at the top, press the
edges evenly down with your thumbs, trim the pie round with a knife, egg
over the top with a paste-brush, and ornament it with the trimmings of
the paste, according to fancy: bake it rather better than an hour in a
moderate oven, and serve either hot or cold.
493. _Veal and Ham Pie._--Cut about a pound and a half of veal into thin
slices, as also a quarter of a pound of cooked ham; season the veal
rather highly with white pepper and salt, with which cover the bottom of
the dish, then lay over a few slices of ham, then the remainder of the
veal, finishing with the remainder of the ham, add a wineglassful of
water, and cover and bake as directed for the beefsteak pie: a bay will
be an improvement.
494. _Mutton pie._--Procure the chumps of three loins of mutton, from
which cut the meat in moderately thin slices, put a layer at the bottom
of the dish, which season well with chopped parsley, eschalots, pepper,
and salt; then put a layer of slices of raw potatoes, and again a layer
of mutton, seasoning as before, proceeding thus to the top, which form
in a dome, finishing with mutton, cover with paste, and bake as directed
for rumpsteak pie.
495. _Another method._--Cut six chops from a loin of mutton, from which
trim as much of the fat as possible: season them well with salt and
pepper, and lay them round in your pie-dish, the thick part uppermost,
put two onions, in slices, in the centre, over which lay four
middling-sized potatoes, each cut in halves, pour in a wineglassful of
water, cover with paste, and bake as the last.
496. _Lamb Pie._--Cut a small neck of lamb into chops, which must not be
too fat, season them lightly with pepper and salt, and lay them in your
pie-dish, with a few new potatoes in slices, pour in a little water,
then cover and bake as directed for rumpsteak pie.
497. _Chicken Pie._--Cut up a nice plump chicken into joints, which lay
upon a dish, and season lightly with chopped parsley, white pepper, and
salt, then lay the back, cut into three pieces, at the bottom of a
pie-dish, with the two legs on either side; have half a pound of cooked
ham or bacon in slices, a layer of which cover over, then lay in the two
wings, and over them the breast, cut into two pieces, which, with the
remainder of the ham or bacon, form into a dome in the middle, pour half
a pint of white sauce over, if handy, or a little broth or water, cover
with paste, and bake as directed for the last. If no white sauce, dip
each piece lightly in flour.
498. _Rabbit Pie._--Cut a nice rabbit into joints, splitting the head in
halves, and lay them in lukewarm water half an hour, to disgorge, then
dry them upon a cloth, season well with pepper, salt, chopped eschalots,
parsley, two bay-leaves, and a spoonful of flour; have also three
quarters of a pound of uncooked streaked bacon, cut into square pieces
the size of walnuts, build up the pieces of rabbit and bacon together,
in a pie-dish, commencing with the worst pieces, and forming a dome;
pour in a little water, cover with paste, and bake as directed for
rumpsteak pie.
499. _Pigeon Pie._--Line the bottom of a pie-dish with a pound of
rumpsteak, cut into slices not too thin, seasoned with a little salt,
pepper, and cayenne, and dipped into flour; have ready picked and drawn
a couple of pigeons, cut off the feet, turn the legs in, fold up the
pinions of the wings, and lay them breast to breast upon the meat, have
the yolks of four hard-boiled eggs, which put at the sides, sprinkle a
little pepper and salt over the pigeons, lay a bay-leaf upon the top,
pour in a little water, cover with paste, stick the feet in the top, and
bake as directed for the last.
500. _Partridge Pie._--Line the bottom of a pie-dish with slices of
veal, cut moderately thick, and rather lightly seasoned with white
pepper and salt; have ready picked, drawn, and trussed a couple of young
partridges, pour one glass of sherry over the veal, and lay in the
partridges breast to breast, laying a piece of fat bacon over each,
cover with paste, sticking the feet of the partridges in the top of the
pie, and bake as before.
501. _Grouse Pie._--Roast, very underdone, a couple of nice plump
grouse; when cold, cut into joints, being the two wings, two legs, and
the breasts into two pieces each, season them lightly, and lay them in a
pie-dish, building them to form a dome, then break up the back-bone and
other trimmings, which put into a stewpan, with a glass of sherry, a
bay-leaf, an onion in slices, a few sprigs of parsley, three or four
whole allspice, set the stewpan over the fire a few minutes until the
wine boils, when add half a pint of brown sauce, and half a pint of
broth, stir it over a fire until again reduced to half a pint, when
strain it through a sieve, over the grouse; when quite cold cover with
paste, as directed for rumpsteak pie, and bake in a warm oven; about
half an hour would be sufficient, as the paste requires to be laid on
thinner, the contents of the pie having been previously cooked.
Pies may be made from the remains of any poultry or game, in the
same manner as here described; only, if poultry, use white sauce
instead of brown, and omit the wine. If no sauce, roll each piece
in flour, and make only the gravy, which place in it.
The remains of any joint of meat may likewise be served in a pie,
by cutting the meat in slices, well seasoning, laying them in a
pie-dish, and pouring half a pint of sharp sauce over; or use
broth, or even water highly seasoned.
502. _Sea Pie._--Put into a stewpan two pounds of beefsteak, season it
with pepper and salt, a small bit of celery chopped up, or a pinch of
ground celery seed, a pinch of pounded basil, a teaspoonful of chopped
parsley, a small onion cut in slices; put on this six larks trussed for
roasting, then make a piece of paste with suet, about one inch thick,
and round like the stewpan; put half a pint of water or Hock in the
stewpan, and cover the larks with the paste, pressing it against the
sides of the stewpan; simmer for one hour, and serve, by putting a knife
round the sides of the stewpan to detach the paste, and turn it over on
a dish.
503. _Eel Pie._--Skin and cleanse three good-sized eels, which cut into
pieces about two inches in length, put a good-sized bunch of parsley,
thyme, and three bay-leaves, all tied together, into a stewpan, with an
onion, into which you have stuck six cloves, a glass of port wine, and a
pint of broth, lay in the pieces of eels, and set them upon the fire to
simmer for ten minutes, when take them out, laying them upon a cloth to
drain, skim off all the fat from the stock the eels were cooked in, to
which add rather more than half a pint of brown sauce, let the whole
boil until reduced to three parts of a pint, when dress the pieces of
eels up in a pie-dish, strain the sauce over through a sieve, and when
cold, cover with paste as directed for rumpsteak pie, and bake about an
hour in a moderate oven, serve it hot. If for a small pie, they may be
used raw, and season accordingly, after having rolled each piece in
flour.
504. _Beefsteak Pudding._--Put a pound of flour upon a dresser, with
which mix half a pound of beef suet, very finely chopped, make a hole in
the middle, into which put a teaspoonful of salt, and sufficient water
to form a rather stiffish paste, mix it well together, using a little
more flour to dry it and prevent its sticking; then lightly butter the
interior of a round-bottomed pudding-basin, roll out two thirds of the
paste to half an inch in thickness, with which line the basin; have
ready cut into slices, about the size of the palm of the hand and a
quarter of an inch in thickness, two pounds of rumpsteak, with a little
of the fat included, lay them upon a dish; season with two teaspoonfuls
of salt, and one of black pepper, sprinkle a little flour over, move
them about a little until each piece is well covered with flour and
seasoning; then lay them within the paste, also putting in whatever
seasoning may remain upon the dish, pour a gill of water over,
moistening the edges of the paste; then roll out the remainder of the
paste to form a lid, which place over, pressing it down with the thumb,
then tie the basin in a pudding-cloth, and put it into a saucepan
containing about a gallon of boiling water, and keep continually boiling
for nearly two hours, adding a little more water occasionally, to keep
up the quantity; then take it up, untie the cloth, run a sharp-pointed
knife into the pudding, and if the meat feels tender, it is done (if
not, it will require more boiling), turn it over upon your dish, lift
the basin carefully from it, and serve, without opening the pudding to
add gravy, as many persons do, for a pudding made as above will be full
of gravy when cut at table.
505. _Mutton Pudding._--Line a pudding-basin with paste, as directed in
the last; then have ready cut into slices the meat from two loin-chumps
of mutton, which lay upon a dish, and season with a teaspoonful of
chopped onions, the same of chopped parsley, rather more than half that
quantity of black pepper, and salt in proportion; then put a layer of
meat into the pudding, then a layer of raw potatoes cut into slices,
proceeding thus until you have filled it up, but finishing with meat,
cover it up as in the last, likewise tie it in a napkin, and boil, but
rather better than two hours would be sufficient; serve as before
directed.
506. _Lamb Pudding._--If convenient, procure the entire ribs of lamb,
sawing off the breast almost close to the lean part of the neck; the
breast may be cooked as directed (No. 334); cut the neck into rather
thin cutlets, which season lightly with white pepper, salt, and a little
chopped parsley and onions: you have previously lined a pudding-basin
with paste as before, fill it with the meat thus prepared, intermixing a
few new potatoes cut in slices, finish the pudding, boil, and serve as
before directed.
507. _Veal Pudding._--Cut two pounds of veal from any part of the leg
into slices, about the size of the palm of the hand and a quarter of an
inch in thickness, put two ounces of butter into a frying-pan, and when
melted lay in the veal, and a few slices of streaked bacon, season the
whole with pepper and a little salt, add one bay-leaf, and a few sprigs
of thyme; place the pan over a slow fire, sauté the veal gently for a
quarter of an hour; then take it from the fire, and leave it in the pan
until cold, then have a pudding-basin lined with paste as before, lay in
the veal and bacon, pouring the gravy over, cover, and boil as before,
but an hour would be sufficient.
508. _Pork Pudding._--Line a pudding-basin with paste as before, and
spread three quarters of a pound of sausage-meat of an equal thickness
over the interior, have a pound and a half of lean pork, from the leg if
possible, cut into square pieces of the size of walnuts, which season
rather highly with pepper, salt, a teaspoonful of chopped eschalots, and
half that quantity of dried sage; put the meat into the centre of the
pudding, cover over with a quarter of a pound more sausage-meat, over
which put on the cover of paste, tie it in a cloth, and boil two hours
and a half, as directed for beefsteak pudding.
509. _Kidney Pudding._--Procure one ox or eight mutton kidneys, which
cut into slices the thickness of half-a-crown piece; lay them upon a
dish, seasoning well with black pepper and salt, and shaking one ounce
of flour over, mix all well together, to absorb the flour and seasoning;
then have a pudding-basin, lined as directed for beefsteak pudding,
finish, boil, and serve as there directed.
A pudding made with one pound of steak and a beef kidney is also very
excellent, as is likewise a beefsteak pudding with two dozen of oysters
(previously blanched and bearded) added.
510. _Rabbit Pudding._--Cut a rabbit up in joints (splitting the head in
halves), and lay them in a basin of lukewarm water an hour, to disgorge;
line a pudding-basin with paste as directed for rumpsteak pudding, dry
the pieces of rabbit upon a cloth, and lay them in the pudding with half
a pound of streaked bacon, cut into square pieces, and seasoning rather
highly with chopped eschalots, salt, pepper, and chopped parsley; cover,
tie it in a cloth, boil it two hours, and serve as before directed.
511. _Suet Pudding._--Put a pound of sifted flour in a basin, with half
a pound of beef suet finely chopped, add two eggs, with a pinch of salt,
and a quarter of a pint of water, beat well together with a wooden
spoon, making a rather thick batter, flour a pudding-cloth, which lay in
a small, round-bottomed basin, pour in the mixture, tie the cloth
tightly, and put the pudding in to boil, with a joint of salt beef, if
you have one, to serve the pudding with, or if not, in boiling water; an
hour and a quarter would be sufficient to cook it; when done, untie the
cloth, turn the pudding over upon your dish, and serve very hot.
512. _Yorkshire Pudding._--Put six tablespoonfuls of flour into a basin,
with six eggs, a pinch of salt, and a quarter of a pint of milk, mix
well together with a wooden spoon, adding the remaining three quarters
of a pint of milk by degrees; you have previously set a shallow tin dish
under a piece of roasting beef before the fire; an hour before serving
pour in the batter, leaving it under the meat until quite set and rather
browned upon the top, when turn the pudding over upon the dish you
intend serving it upon, and again place it before the fire until the
other side is browned, when it is ready to serve with the meat.
This pudding is also very excellent baked under a small piece of beef of
about five or six pounds. It is also frequently baked beneath a shoulder
of mutton; also baked in an oven separate (with a few spoonfuls of gravy
added), if the fire is not large enough.
513. _Toad in a Hole._--Make a batter as directed for the Yorkshire
pudding, but with the addition of a spoonful more flour and six ounces
of chopped beef suet; butter a rather deep baking-dish, into which pour
the batter, lay a solid piece of lean gravy beef, about three pounds, in
the centre, and bake it an hour and a half in a hot oven.
Another method is to cut up about three pounds of rump-steaks into about
six pieces, and putting them in the batter at various distances apart,
but the former method is most common.
Any remains of cooked beef, veal, mutton, pork, roasted or boiled, salt
or fresh, or game and fowl, cut in pieces, and seasoned to taste, may be
used in this dish, by adding it to the batter when in the dish.
514. _Pease Pudding._--Tie a pint of split peas in a cloth, leaving them
room to swell, but not more; put them into a stewpan of cold water,
where let them boil nearly half an hour until tender, but not at all
watery (which they would not be if allowed only sufficient room to
swell, and no more); then turn them out of the cloth, rub them through a
hair sieve into a basin, after which add a quarter of a pound of butter,
season with a little white pepper and salt, and mix all well together,
with three yolks and one whole egg; lightly flour a pudding-cloth, which
lay in a small round-bottomed basin, pour in the mixture, tie up the
cloth, and put the pudding to boil for an hour in a saucepan of boiling
water; when done, turn it from the cloth upon a dish, and serve with any
joint of boiled pork.
515. _Fowl Pillau._--Put one pound of the best Patna rice into a
frying-pan with two ounces of butter, which keep moving over a slow
fire, until the rice is lightly browned; then have ready a fowl trussed
as for boiling, which put into a stewpan, with five pints of good broth,
pound in a mortar about forty cardamom seeds with the husks, half an
ounce of coriander seeds, and sufficient cloves, allspice, mace,
cinnamon, and peppercorns, to make two ounces in the aggregate, which
tie up tightly in a cloth, and put into the stewpan with the fowl, let
it boil slowly until the fowl is nearly done; then add the rice, which
let stew until quite tender and almost dry; have ready four onions,
which cut into slices the thickness of half-crown pieces, sprinkle over
with flour, and fry, without breaking them, of a nice brown color, have
also six thin slices of bacon, curled and grilled, and two eggs boiled
hard; then lay the fowl upon your dish, which cover over with the rice,
forming a pyramid, garnish with the bacon, fried onions, and the
hard-boiled eggs cut into quarters, and serve very hot.
The bag of spice must be preserved, as it will answer the same purpose
half a dozen times.
Fowl pillaus are frequently served with two ounces of Malaga raisins,
which are added at the same time and stewed with the rice.
516. _Mutton Pillau._--Trim a neck of mutton, by sawing off the tips of
the ribs and taking away the chine-bone; then lay it in a stewpan, with
a bag of spice as in the last, and cover with three quarts of stock, let
it simmer very gently two hours; then take out the mutton, which keep
hot upon a dish, skim off all the fat from the stock it was boiled in,
to which add a pound of Patna rice, which stew until tender and very
dry: then lay it over the mutton, garnish with fried onions, and
hard-boiled eggs, as in the last, and serve very hot.
517. _Chicken Curry._--Cut up a chicken into ten pieces, that is, two
wings, two pieces of the breast, two of the back, and each leg divided
into two pieces at the joints; then cut up a middling-sized onion into
very small dice, which put into a stewpan, with an ounce of butter and a
very small piece of garlic, stir them over the fire until sautéd well;
then add two teaspoonfuls of curry powder and one of curry paste, which
well mix in; then add half a pint of good broth, let it boil up; then
lay in the pieces of chicken, cover it over, and put to stew very gently
for half an hour, stirring it round occasionally, if getting too dry add
a little more broth (or water); when done, the flesh should part easily
from the bones, and the sauce should adhere rather thickly; season with
the juice of half a lemon and a pinch of salt, and serve, with plain
boiled rice, upon a separate dish.
Ducklings can be cooked in the same way.
518. _Chicken Curry with Paste._--Cut a chicken up as described in the
last, which put into a stewpan, with two ounces of clarified butter, put
it over the fire, stirring occasionally until the pieces of the chicken
are lightly browned; then pour off the butter and fat from the chicken,
add three teaspoonfuls of curry paste and a pint of good broth, mix all
well together, place the stewpan again upon the fire, stewing its
contents slowly for about twenty minutes, when serve, as directed in the
last.
519. _Rabbit Curry._--Cut up a rabbit into smallish pieces, splitting
the head in halves, cut up two large onions and one apple into very
small dice, which fry in a stewpan with two ounces of butter; when
nicely browned, add a good tablespoonful of curry powder, a teaspoonful
of curry paste, half one of flour, and a pint of stock, mix well
together, then put in the rabbit, with half a pound of streaked bacon,
cut into square pieces the size of filberts, let the whole stew very
gently upon a very slow fire (or put the stewpan closely covered down
into a warm oven) three quarters of an hour; when done, which you may
ascertain by trying with the point of a knife if the flesh will leave
the bone easily, pour off as much of the fat as possible, and turn it
out upon your dish; serve with rice separately.
The curry sauce should be sufficiently thick to envelop each piece of
the rabbit.
520. _Veal Curry._--Cut up about two pounds of lean veal into small
square pieces, half the size of walnuts, then put a large onion cut into
small dice in a stewpan, with a clove of garlic and one apple cut into
slices, and one ounce of butter; keep them stirred over a moderate fire
until lightly browned, when stir in a good tablespoonful of mild curry
powder, half one of flour, mix well, then add a pint of water, let it
just boil up, put in the veal, which stir round two or three times, to
mix with the curry, and put the stewpan over a slow fire, or in a warm
oven for an hour and a half; when done (which you may ascertain by
pressing a piece between the finger and thumb, if done it would be quite
tender and separate), add the juice of a lemon and a little salt, stir
the whole round three or four times very gently, to mix, and turn it
out upon your dish, serve with rice separately.
Should you require a veal curry made in less time, the better plan would
be to sauté the veal in butter previously, then putting it with its own
gravy to the curry, and boiling the whole gently a quarter of an hour.
To make a veal curry with curry paste, sauté the veal in butter; when
becoming slightly browned, add a good tablespoonful of the paste, with
half a pint of water, leave it to stew about half an hour, when it will
be ready to serve.
Beef, mutton, lamb, and pork curries are made precisely the same as
directed for veal curries.
521. _Breast of Veal Curry._--Procure a piece of breast of veal about
three pounds in weight, with the bones and tendons attached, which chop
into about twenty square pieces, and put into a stewpan, with two quarts
of water, and a bunch of parsley, thyme, and bay-leaves; let it simmer
three hours at the corner of the fire, skimming off all the fat, then
take out the meat and strain the broth into a basin; in another stewpan
have a middling-sized onion (cut into small dice), with an ounce of
butter, sauté them rather brown, then add a good tablespoonful of curry
powder, mix well, and pour in the broth, then add the meat, which let
stew in the curry one hour longer, until the meat is very tender, and
the sauce becomes rather thick; pour off as much fat as possible, season
with a little salt and the juice of a lemon, which stir in very gently,
take the meat out as whole as possible, dress them upon your dish, pour
the sauce over and serve; rice separately.
522. _Breast of Mutton Curry._--Cut up a breast of mutton, bones and
all, into pieces about two inches in length and one in width, which put
into a stewpan with two quarts of water, to simmer for about two hours,
when proceed precisely as directed in the last.
523. _Breast of Lamb Curry_ is made very similar to the preceding, and
is considered a great treat to those who are fond of curries. Curry
paste may be used to advantage, either by itself, or mixed equally with
the powder. There being a great quantity of fat in the breast, great
care should be taken to remove it from the curry every available
opportunity.