Cookery for every household

of the paste to keep warm, and divide the rest into six equal-sized pieces. Form each of these pieces into a smooth ball, and then form them into little cases. This may either be done with the thumbs and fingers or round a tumbler. Fill them with the meat, and then raise up the sides again with the hands. Roll out the paste, which has been kept warm, and cut out rounds to make covers for the pies. Wet round the edges, lay them over the pies with the wetted side down, and press the two edges of paste firmly together. Trim round with a pair of scissors, make a small hole in the top of the pies, and brush them over with a little milk or egg. Bake in a good oven. When the pies are ready to be served they should be filled up with a little hot gravy. Time to bake, about £ hour. Probable cost, 2d. each. 1475. Raised Game 2 partridges or grouse. J lb. veal. £ lb. ham. 2 oz. bread-crumbs. 2 or 3 slices cooked tongue. 1 or 2 chopped shallots. Pie (Patd de Gibier) Salt, pepper. A little grated nutmeg. 2 tea-sps. chopped parsley. 1 gill jelly stock. Raised pie crust. A little glaze. Almost any uncooked game may be used for making a pie, or a mixture of game is very good. Pick and clean the birds, and cut them in neat joints. If large, the carcass bones should be removed and used for making stock. Chop up the livers and hearts, fry them for a few minutes in butter, and then mix them with the pieces of game. Now prepare a forcemeat ; cut the veal and ham in pieces, and put them once or twice through a mincing machine, add the bread-crumbs to the mince, and season well with pepper, salt, the grated rind of f lemon, and a little nutmeg. Make some raised pie crust as directed in Recipe 1445, and roll Raised Game Pie it out about one-third of an inch in thickness. Grease a raised pie mould and line it with the paste, pressing it carefully into the shape of the mould. Put a layer of the forcemeat all over the pastry, and fill up the centre with the pieces of game and tongue cut in strips, seasoning them with pepper, salt, and chopped parsley and shallot. Cover with another layer of the forcemeat and then put on a lid of pastry. Trim the edges neatly, make a hole in the top, and decorate with some leaves of pastry. Brush over with beaten egg, and tie a band of greased paper round the outside of the mould and standing about 3 inches above the top of the pie, so as to protect it whilst cooking. Bake in a moderate oven until the game feels tender when it is tested with a skewer. Allow the pie with a little stock that will jelly when cold, rush over the sides with liquid glaze, and serve cold, garnished with parsley. The feet of the birds may, if liked, be scalded and glazed and stuck in the hole at the top of the pie. Notes. — Ordinary sausage meat may be used instead of the above forcemeat. A few pickled walnuts, chopped mushrooms, or truffles may be added to the pie if wished. Time to cook, 3 to 4 hours. 1476. Raised Hare Pie (PStd de Lievre) 1 lb. hare. J lb. sausage meat. Forcemeat balls. Some bacon fat. Seasoning. 1 glass port. 1 table-sp. red currant jelly. Jelly stock. Raised pie crust.