Cookery for every household

Wipe the meat with a damp cloth and trim away all skin and any superfluous fat. Cut it into narrow strips suitable for rolling up. Split the kidneys, remove the skin and inside fat, and cut them into small pieces. Mix the flour, salt, pepper, and Jamaica pepper together on a plate. (The usual proportions of seasoning to allow are one teaspoonful salt and quarter of a tea-spoonful of pepper to each pound of meat, but this must vary according to taste. The flour is used to thicken the gravy, and this may be omitted in a pie that is to be served cold.) Dip the pieces of meat and kidney into this mixture, coating them on all sides. Roll up the strips of steak with some of the kidney and a small piece of fat inside each. Place these rolls loosely in a pie dish, heaping them rather high in the middle of the dish to support the crust, and sprinkling them with the chopped parsley. Remove the shell from the hard-boiled egg, and cut it into six or eight pieces. Arrange these pieces round the meat, pour in the ketchup and half the stock or' water. Then cover the pie with rough puff or any other suitable pastry, and according to directions given on p. 337. Notes. — A little chopped mushroom or an oyster may be rolled up inside the meat instead of the kidney, and some chopped shallot or onion may be added if wished. A few potatoes, partly cooked and thinly sliced, may be mixed with the meat, and will help to fill up the dish, when a large quantity of meat is not desired. Good rump steak should be used for making pies, as an inferior part is very likely to be tough. If steak not of the tenderest must of necessity be used, it should be partially cooked before putting on the crust covering. See p. 336. 1453. Calf’s Head Pie (Pate de T§te de Veau) \ calf’s head (cooked). 6 oz. bacon. 1 calf’s tongue (cooked). 2 hard-boiled eggs. The brains. 1 tea-sp. chopped parsley. Grated lemon rind. 2 table-sps. breadcrumbs. I tea-sp. powdered herbs. A pinch of nutmeg. Stock. Rough-puff or flaky pastry. Cut the half calf’s head in small pieces, removing all skin, bones, and gristle. Skin the tongue and cut it in thin slices, and cut the bacon in small strips free from rind and rust. Mix these different meats together and season them well with pepper and salt. Pack them lightly into a pie dish, arranging the pieces so that there will be room for jelly stock between. Then make some brain balls. Chop the brains, add to them the bread-crumbs and parsley, and season with pepper, salt, a little grated lemon rind, and a pinch of nutmeg. Mix well and form into little balls. If too dry, moisten with a little yolk of egg. Arrarge these balls and the hard-boiled egg on the top of the pie, and pour in two or three table-spoonfuls of stock. The mixture should be piled high in the centre of the dish and away from the sides. Cover with rough puff or flaky pastry as directed on p. 337, and bake in a good oven. When cooked, pour in more stock by means of a funnel placed in the hole in the top. This pie may be served either hot or cold. Note. — One or two calf’s feet, if well cooked, may be cut in small pieces and mixed with the other meat in the pie. Time to bake, about 1 hour. Sufficient for 5 or 6 persons. Cost uncertain. 1454. Chicken and Ham Pie, Cold (Paid Froid de Volaille) 1 tender chicken. 2 hard boiled eggs. 3 oz. ham or bacon.