Cassell's dictionary of cookery

with their breasts upwards and two with their breasts downwards, place the remainder of the hare and the forcemeat upon them, and cover the whole with a good slice of bacon fat and two bay-leaves. Put the lid on the pie, ornament it prettily, and bake it in a good oven for four hours or more. When it has been drawn from the oven, and is almost cold, pour into it, through a hole made in the centre of the lid, a quarter of a pint of dissolved gravy -jelly, which has been made by stewing the bones in water and mixing the stock with a little isinglass or gelatine. Probable cost, varying with the price of the game. Sufficient for ten or twelve persons. Pat6 of Fish. — Boil and mash smoothly, with an ounce of butter and a spoonful of milk or cream to each pound, as many potatoes as will make a border about three inches high within the rim of the dish which it is intended to use ; three pounds of potatoes will be sufficient for a moderate-sized dish. Raise this border, ornament it in any fanciful way, then brush it over with beaten egg, and put it in a hot oven until it is lightly browned. Have ready some hot crab, or some fish stewed in sauce, and when the potatoes are coloured put in the preparation, and serve very hot. To prepare the fish — Take two pounds of cold boiled fish, which has been picked carefully from the bones and broken into small pieces, warm these in a pint of good white sauce, nicely flavoured and seasoned; stir it gently over the fire until the fish is hot, then turn the whole into the hollow in the centre of the potatoes. If no stock is at hand, the white sauce may be made as follows : — Simmer the bones of the fish, with a handful of parsley, an onion, stuck with one clove, half a blade of mace, and a pint of water, until the liquid is reduced one-half ; strain it, and mix with it four table- spoonfuls of thick cream, season with salt and cayenne, and thicken with a little flour and butter. It is then ready for the fish. To prepare the crab — Pick the meat from the shell, mix with it the eighth of its bulk in finely-grated bread-crumbs, and season with salt, cayenne, and a little grated nutmeg. Pound the mixture in a mortar, moisten with a little gravy, which has been thickened with flour and butter, add a table-spoonful of sherry, and stir the preparation over the fire until it is quite hot ; squeeze the juice of a small lemon over it, and it is ready for use. Time to warm the fish in the sauce, until it is quite hot, without boiling. Probable cost, according to the nature of the fish. Sufficient for five or six persons. Pâte of Foies Gras.— These pasties, so highly esteemed by epicures, are made at Strasburg, and thence exported to various parts. They are prepared from the livers of geese, which have been tied down for three or four weeks to prevent them moving, and forcibly compelled to swallow, at intervals, a certain amount of fattening food. When they have become so fat that they would die in a short time, they are killed, and their livers, which have become very rich, fat, and pale during the process, are used for the above PAT (518) PAT