Then again, if there is not sufficient meat to fill the pie-dish required, some cooked vegetable, rice, or macaroni may be added.✪ Cold Meat Pie Cooked potatoes, carrot, turnip, celery, Jerusalem artichokes, &c., are all suitable for the purpose, also well-cooked haricot beans, cooked macaroni cut in small pieces, or boiled rice. With these two latter a little more sauce or gravy should be used, or otherwise the pie would be inclined to be dry. Hard-boiled eggs cut in pieces, sliced tomatoes, or a few mushrooms would also add to the goodness of the dish. Almost any kind of unsweetened pastry may be used for covering a pie of this kind. It should be rolled rather thinner than for a pie made of un- cooked meat, as the cooking will not be such a lengthy process. This kind of pie should be served very hot, and garnished with a little fresh parsley. 1457. Duck Pie 1 duck. 2 table-sps. chopped onion. 2 table-sps. dripping or bacon fat. (P&t6 de Canard) 1 tea-sp. powdered sage. Salt, pepper. 3 or 4 parboiled potatoes Rough-pufl pastry✪ Duck Pie. Cut the duck in small neat joints, keeping back any trimmings and skin to make some gravy. Wash the trimmings and put them into a sauce- pan with cold water to cover, a small onion, a bunch of herbs, and a little salt. Allow these to simmer slowly while the pie is cooking, and then strain ready for use. Melt the dripping or bacon fat in a frying pan, when smoking hot put in the pieces of duck and fry them a nice brown colour. Then lift them out, draining them well from the fat. Now brown the chopped onion in the fat, and drain that also. Mix the onion with the duck along with the powdered sage and a liberal sprink- ling of pepper and salt. Cut tho parboiled potatoes in slices, and arrange the duck and the potatoes in layers in a pie dish, piling them high in the centre. Pour in a little water and cover the pie with rough- puff or any other suitable pastry, and according to directions given on p. 337. Bake in a good oven, being careful to keep the hole in the top well open. When ready, fill up with some of the gravy from the trimmings and serve hot garnished with parsley. Note. — A little sage and onion stuffing (Recipe 1278) may, if liked, be mixed with the joints of duck. The other onion and sage will not then be required. Time to bake, 14 hours. Sufficient for 3 or 4 persons. Probable cost, 3s. to 3s. 6 d. 1458. Giblet Pie 2 or 3 sets giblets. 1 lb. beef steak. 1 table-sp. flour. 1 shallot. Pepper, salt. A pinch of mace. (P&tS aux Abatis) A pinch of nutmeg. J pt. stock. 2 or 3 oz. bacon. Rough -puff or flaky pastry✪ Giblet Pie.

AI-modernized reading of the original text

Then again, if there is not sufficient meat to fill the pie-dish required, some cooked vegetable, rice, or macaroni may be added. Cooked potatoes, carrot, turnip, celery, Jerusalem artichokes, &c., are all suitable for the purpose, also well-cooked haricot beans, cooked macaroni cut in small pieces, or boiled rice. With these two latter a little more sauce or gravy should be used, or otherwise the pie would be inclined to be dry. Hard-boiled eggs cut in pieces, sliced tomatoes, or a few mushrooms would also add to the goodness of the dish. Almost any kind of unsweetened pastry may be used for covering a pie of this kind. It should be rolled rather thinner than for a pie made of uncooked meat, as the cooking will not be such a lengthy process. This kind of pie should be served very hot, and garnished with a little fresh parsley. 1457. Duck Pie 1 duck. 2 table-sps. chopped onion. 2 table-sps. dripping or bacon fat. (P&t6 de Canard) 1 tea-sp. powdered sage. Salt, pepper. 3 or 4 parboiled potatoes Rough-pufl pastry. Cut the duck in small neat joints, keeping back any trimmings and skin to make some gravy. Wash the trimmings and put them into a saucepan with cold water to cover, a small onion, a bunch of herbs, and a little salt. Allow these to simmer slowly while the pie is cooking, and then strain ready for use. Melt the dripping or bacon fat in a frying pan, when smoking hot put in the pieces of duck and fry them a nice brown colour. Then lift them out, draining them well from the fat. Now brown the chopped onion in the fat, and drain that also. Mix the onion with the duck along with the powdered sage and a liberal sprinkling of pepper and salt. Cut tho parboiled potatoes in slices, and arrange the duck and the potatoes in layers in a pie dish, piling them high in the centre. Pour in a little water and cover the pie with rough puff or any other suitable pastry, and according to directions given on p. 337. Bake in a good oven, being careful to keep the hole in the top well open. When ready, fill up with some of the gravy from the trimmings and serve hot garnished with parsley. Note. — A little sage and onion stuffing (Recipe 1278) may, if liked, be mixed with the joints of duck. The other onion and sage will not then be required. Time to bake, 14 hours. Sufficient for 3 or 4 persons. Probable cost, 3s. to 3s. 6 d. 1458. Giblet Pie 2 or 3 sets giblets. 1 lb. beef steak. 1 table-sp. flour. 1 shallot. Pepper, salt. A pinch of mace. (P&tS aux Abatis) A pinch of nutmeg. J pt. stock. 2 or 3 oz. bacon. rough puff or flaky pastry.

Records on this page

Cold Meat PieDuck PieGiblet Pie

Cookery for every household