Cookery for every household

A pinch of ground mace. 1 tea-sp. chopped parsley. A little grated lemon rind and lemon juice. Pepper and salt. Some jelly stock. Rough-puff or flaky pastry. Cut the chicken into neat pieces free from bone and with as little skin as possible. Season it with pepper, salt, and parsley, add the ham cut in small pieces, and mix well together. Take a pie dish just large enough to hold the meat, rinse it out with cold water and leave it wet. Then decorate the bottom with sections of hard-boiled egg and chopped parsley. Fill up with the chicken and ham, &c., and press the meat well down, making it level with the top of the dish. Pour in half a gill of white stock, or just enough to moisten the meat. Cover the pie according to directions given on p. 337, but put on no decorations. Bake in the oven until the chicken feels tender when it is tested with a skewer. When ready, remove the pie from the oven and pour in as much stock (that will jelly when cold) as the pie will hold. If the stock is not stiff enough a little gelatine must first be dissolved in it. Then set the pie away until it is quite cold. To Serve. — Remove the pastry from the top and place it upside down on a clean dish, and turn tho meat part carefully out on the top of this. Tf it is inclined to stick, dip the dish into hot water for a moment, and then loosen round the edges. Garnish round the sides of the pie with some nice salad and serve cold. Note. — This makes a nice supper or luncheon dish. Time to bake, 1J to 2 hours. Sufficient for 4 or 5 persons. Probable cost, 4s. to 4s. 6 d. 1455. Chicken and Ham Pie, Hot (Pat6 Chaud de Volaille) 1 tender chicken. 3 or 4 oz. ham or bacon. 2 hard-boiled eggs. | lemon. Salt, pepper. A little grated nutmeg. Forcemeat balls. Stock. Rough-puff or flaky pastry. Prepare the chicken and ham as in last recipe, seasoning them with the grated rind and juice of 4 lemon, a little grated nutmeg, pepper and salt. Then make some small balls with Veal Forcemeat (see Recipe 1288), and arrange the meat in a pie dish, mixing the balls with it. Put the hard-boiled eggs cut in pieces on the top, pour in a little stock, and then cover the pie according to directions given on p. 337. Time to bake, If to 2 hours. Sufficient for 4 or 5 persons. Probable cost, 4s. to 4s. 6 d. 1456. Cold Meat Pie Very good pies can be made from the remains of cold cooked meat. The meat may either be cut in small thin slices or minced. A mixture of meats may be used, and a little pickled or salted meat, such as bacon, ham, tongue, &c., used along with fresh meat, will always help to give flavour. Seasoning should be added according to the kind of meat used. Then the meat should be moistened with some very good gravy or sauce. Remains of brown, tomato, curry sauce, &e., can all be utilised for this purpose, and will only help to make the pie more savoury. When using white meat, such as veal, rabbit, or chicken, a good white sauce, parsley sauce, caper sauce, &c., can be used.