Cookery for every household

tightly into it. Make it level at the top, with just a small rim of pastry standing above it all the way round. Then take the piece of pastry that has been kept warm, roll it out rather thinly, and cut out a round large enough to cover the top of the pie. Wet round the edge of this round with cold water, lay it on the top of the pie, and press the two edges well together. Trim them neatly with a pair of scissors, leaving a ridge half an inch high standing straight up round the pie. Snip this round with a pair of scissors, making the cuts \ inch apart, and then double one piece in and one out alternately. Brush the pie all over, top and sides, with bbeaten egg, and make a small hole in the top with a skewer or the point of a knife. Roll out any trimmings of pastry that are left, and cut out email leaves and strips of pastry and decorate the [illustration: Raised Pie Mould] with them. Brush the decorations also with eaten egg, and place the pie on a greased tin. Bake in a moderate oven until the pastry is set and brown, and the meat feels tender when tested with a skewer. When the pie is ready, lift it from the oven, and fill it up with stock that will jelly when cold. If the stock used is not stiff enough, dissolve a sheet of gelatine in it. Pour in the stock through a filler placed in the hole at the top of the pie. Raised pies are usually served cold. Notes. — The pie may, if liked, be lined with pork sausage meat before putting in the veal, &c. When making a larger pie, tie a stiff band of white paper round the outside of the paste, and bake until nearly ready with this, then remove the paper and allow the pie to brown. Time to bake, 1 £ to 2 hours. Probable cost. Is. 4d. 1473. Raised Pork Pie (Patd de Pore) f lb. fresh pork. \ tea-sp. powdered sage. 1 dessert-sp. chopped onion. Pepper and salt. A little stock. Raised pie crust. Recipe First prepare the meat. Wipe it well with a damp cloth, and weigh it free from skin and bone. Cut it in small pieces, and season it with pepper, salt, and finely powdered sage and chopped onion, mixing all well together. Then make the raised pie crust and shape and finish off the pie as directed for Raised Veal and Ham (see above). The meat should be moistened with a little water or stock after it is put into the crust, and some warm jelly stock should be poured in through the hole in the top after the pie is cooked. If the stock is not stiff enough, dissolve a sheet of gelatine in it before using. Serve cold. Time to cook, 1 hour. Sufficient for 3 or 4 persons. Probable cost, Is. 1474. Small Mutton Pies | lb. lean mutton. | Gravy. Seasoning. | Raised pie crust. Any scraps or trimmings of mutton may be used for making little pies, but they must not be too fat. Cut them in small pieces, removing all skin, bone, and gristle. Season with pepper, salt, and, if liked, a little nutmeg or mace, and just moisten with water or gravy. For six pies make double the quantity of raised pie crust given in Recipe 1444, and mix it up as hot as possible. Put aside about one-third