Beefsteak Pie. — Line the sides of a pudding dish with suet pastry, and fill three fourths full with beef- steak, diced, minced, or hashed, and seasoned to taste. With every cup of prepared meat mix a level teaspoon- ful of flour. Bake until the pie is cooked. Scrap Meat Pie. — Line the sides of a baking dish with paste, and fill three quarters full with odds and ends of cold cooked meat — chicken, beef, veal, lamb, Pastry and Pie. 225 etc. — from which the skin, gristle, and objectionable bones have been removed. Cook together in a sauce-pan one tablespoonful of butter✪ Squash Pie and two tablespoonfuls of flour, add two cups of mixed stock, simmer five minutes or until smooth, season to taste, and pour over the prepared scrap meat in the pie. Cover with paste, and bake until the crust is cooked. Thinly sliced uncooked, or thickly sliced cooked, potato may be added to the meat, if desired. Baked Chicken Pie. — Cover the bottom and sides of a baking dish with flaky pie crust, or with Baking Pow- der Biscuit Dough No. 2. Fill with white tissue paper, or with clean white rags, and cover with crust. Do not pinch the edges together. Bake until well cooked. Lift off the top crust, take out the paper or rags, fill the shell with stewed chicken, replace the top crust✪ Baked Chicken Pie, and serve. Oyster Pie. — Prepare and bake the crust as for chicken pie, and fill with stewed or creamed oysters. Sweetbread and Mushroom Pie. — Prepare and bake the crust as for chicken pie, and fill with stewed sweet- breads and mushrooms. In a similar manner pies may be made and filled with any meat, poultry, game, fish, or shell fish mixture suit- able for filling patty cases or timbales, or for serving as entrees. Fish Pie. — Line the sides of a buttered baking dish with mashed potato, half an inch thick, and fill the dish three fourths full with any cold fresh fish, either boiled or baked, freed from skin and bones, and pour over the fish enough drawn butter, parsley, or White Sauce No. 4✪ Fish Pie to moisten and enrich it. Bake in a moderate oven half an hour, or until thoroughly heated. 226 The Art of Cookery. English Meat Pie. — Line a baking dish with Baking Powder Biscuit Dough No. 2. Fill it with thin strips of cold meat, either turkey, chicken, game, veal, or lamb, or with a combination of these meats. Use also a small portion of boiled ham or tongue for flavor and decorative effect. Lay the meat in the pie in such position that in cutting the pie the cuts will be across the strips of meat, and not parallel with them, and lay a strip of dark meat beside and upon a strip of white meat. Fill the interstices with cooked mushrooms, sweetbreads, and hard-boiled eggs, cut in dice. Minced parsley or a few capers, if liked✪ English Meat Pie, may also be used. Roll the top crust twice the thickness of ordinary pie crust, and cut from the center, but do not remove until the pie is baked, a piece of the paste about an inch square. Bake in a moderate oven until the crust is thoroughly cooked and nicely browned. When cold remove the square piece of crust cut from the center, and fill the pie with aspic jelly, which is liquid, but not warm. Set on ice, or in a cold place, ten or twelve hours. Cut in slices an inch thick, and serve for breakfast, luncheon, or picnics. Chicken Patties. — Warm puff paste patty cases and fill with creamed chicken✪ Chicken Patties.

AI-modernized reading of the original text

Beefsteak Pie. — Line the sides of a pudding dish with suet pastry, and fill three fourths full with beefsteak, diced, minced, or hashed, and seasoned to taste. With every cup of prepared meat mix a level teaspoonful of flour. Bake until the pie is cooked. Scrap Meat Pie. — Line the sides of a baking dish with paste, and fill three quarters full with odds and ends of cold cooked meat — chicken, beef, veal, lamb, Pastry and Pie. 225 etc. — from which the skin, gristle, and objectionable bones have been removed. Cook together in a sauce-pan one tablespoonful of butter and two tablespoonfuls of flour, add two cups of mixed stock, simmer five minutes or until smooth, season to taste, and pour over the prepared scrap meat in the pie. Cover with paste, and bake until the crust is cooked. Thinly sliced uncooked, or thickly sliced cooked, potato may be added to the meat, if desired. Baked Chicken Pie. — Cover the bottom and sides of a baking dish with flaky pie crust, or with Baking Powder Biscuit Dough No. 2. Fill with white tissue paper or with clean white rags, and cover with crust. Do not pinch the edges together. Bake until well cooked. Lift off the top crust, take out the paper or rags, fill the shell with stewed chicken, replace the top crust, and serve. Oyster Pie. — Prepare and bake the crust as for chicken pie, and fill with stewed or creamed oysters. Sweetbread and Mushroom Pie. — Prepare and bake the crust as for chicken pie, and fill with stewed sweetbreads and mushrooms. In a similar manner pies may be made and filled with any meat, poultry, game, fish, or shell fish mixture suitable for filling patty cases or timbales, or for serving as entrees. Fish Pie. — Line the sides of a buttered baking dish with mashed potato, half an inch thick, and fill the dish three fourths full with any cold fresh fish, either boiled or baked, freed from skin and bones, and pour over the fish enough drawn butter, parsley, or White Sauce No. 4 to moisten and enrich it. Bake in a moderate oven half an hour, or until thoroughly heated. 226 The Art of Cookery. English Meat Pie. — Line a baking dish with Baking Powder Biscuit Dough No. 2. Fill it with thin strips of cold meat, either turkey, chicken, game, veal, or lamb, or with a combination of these meats. Use also a small portion of boiled ham or tongue for flavor and decorative effect. Lay the meat in the pie in such position that in cutting the pie the cuts will be across the strips of meat, and not parallel with them, and lay a strip of dark meat beside and upon a strip of white meat. Fill the interstices with cooked mushrooms, sweetbreads, and hard-boiled eggs, cut in dice. Minced parsley or a few capers, if liked, may also be used. Roll the top crust twice the thickness of ordinary pie crust, and cut from the center, but do not remove until the pie is baked, a piece of the paste about an inch square. Bake in a moderate oven until the crust is thoroughly cooked and nicely browned. When cold remove the square piece of crust cut from the center, and fill the pie with aspic jelly, which is liquid, but not warm. Set on ice, or in a cold place, ten or twelve hours. Cut in slices an inch thick, and serve for breakfast, luncheon, or picnics. Chicken Patties. — Warm puff paste patty cases and fill with creamed chicken.

Records on this page

Squash PieBeefsteak PieScrap Meat PieBaked Chicken PieFish PieFish PieEnglish Meat PieChicken Patties

The art of cookery