Myra's cookery book

Bake in a moderate oven 4 hours. Make a good strong gravy from the bones. When the pie is cooked make a hole in the top, and pour in a little gravy. It must be strong enough to form a firm jelly when cold. Cover the hole with a leaf of paste. Serve cold. Note.— Mushrooms can be added, if larded. Poultry can be used for the pie liked, and the fleshy parts of the birds can b» as well as game. » MYRA'S COOKERY BOOK. 2S0 16-FORCEMEAT FOR GAME PIE. Order. Ingredients. Quantities. Method. I... Veal 6 oz. Take off all skin and fat, and cut in dice. 2... Butter 2 OZ. Melt in a saucepan. 3-- Chopped parsley I tea spoonful Put into saucepan. 4... Chopped thyme J tea spoonful Add. 5-- Salt i tea spoonful Add. 6 .. Grated lemon peel J tea spoonful Add. 7... Nutmeg I pinch ... Add. 8... Cayenne I pinch ... Add. g... Mace I pinch ... Add. 10... ... •.. Put in the veal, and stew very gently for 12 or 15 minutes, then take out the veal. II... Bread crumbs 2 OZ. Put in the saucepan. 12... ... Let them absorb all the gravy, and stir till quite dry. 13... Yolk of egg ... I Beat and add to the bread crumbs, while hot. 14... ... • < • • • • Put aside the mixture to cool. 15... Livers of birds Boil separately or stew with the veal. 16... Mushrooms ... I hiked ... Chop and stew with the veal. 17... ... ... Mince the veal very fine. 18... ... Pound together the veal, livers and mushrooms. ig... ... Add the bread when cold, and beat well. 20... Butter ij oz. ... Add and beat in. 21... Bacon 2 OZ. Rasp and add. 22.. . 23.. . Yolks of eggs 2 Beat up and add to the mixture. Take the forcemeat out of the mortar, and set it aside to cool. PASTRY. 281 17.-PASTE FOR GAME PIE. Order. Ingredients. Qu.intities. Method. I... Flour I lb. ... Dry it well. 2... Butter ... lib. ... Work into the flour. 3“- Salt i tea spoonful Add. 4... Yolks of e^ETs 2 Beat up. 5... Water ipint ... Mix with the beaten up eggs. C... Add gradually to the flour and butter, and work into a good paste. 18.-PIGEON PIE. Order. Ingredients. 1 Quantities. Method. ■ I... Paste Lay a rim round the sides and edge of a pie-dish. 2... Salt, pepper ... ... Sprinkle over the bottom. 3- Rump steak ... I lb. thin Put in the dish. 4,.. Pigeons 3 Pick and draw, wash clean, cut off the feet and press the legs to the sides. 5- Butter, salt, and pepper . ... Put in the inside of each pigeon. 6... Salt, pepper ... Lay them in the dish with their breasts upwards, and the necks and gizzards between them. 7... ... Sprinkle over. 8... Stock or water I wine glass Pour over. 9... Paste ... Lay thin over the top, and with a brush wet it all over. 10... Puff paste ... i inch thick Put it at the top, cut it close to the dish. II... Beaten egg ... I yolk ... Brush over the top. 12... ... Ornament the top. I3-- Good gravy ... .*• Bake it. 14... Pour in when done, , 2S2 MYRA’S COOKERY BOOK. 19.-LARK PIE. Order. Ingredients. Quantities. Method. I... Larks 12 Pick and draw. 2... Veal stuffing ••• Fill the inside of each bird. 3" • • • • • • See the receipt for Pigeon Pie for the remaining operations. 20.-CHICKEN PIE. Order. 1.. . 2.. . 3- 4.. . 5- 6.. . 7.. . 8.. . 9... 10.. . 11.. . Ingredients. Quantities.