Raised
pies should be baked in a well-heated but
by no means brisk oven, and if there is
any danger of the pastry being too highly
coloured, a buttered paper should be laid over
it. In order to ascertain whether or not the
pie is done enourh run a skewer into the middle
of it, and if it is tonuer throughout it is done.
When the appearance of the pie is a considera-
tion, it is a good plan to cut the top carefullj^
out, and cover the meat with bright stiff
aspic jelly cut into dice. If this is not done,
however, a little good bright gravy which
will fonn a jelly when cold should always be
poured into the pie tkrough the hole at the
top whenever it is taken out of the oven. In
summer time it is safer to stiffen this with a
little dissolved isinglass.
Raised Pies of Game or Poultry.—
This recipe may be followed in making raised
pies with all kinds of birds, and the quantity of
forcemeat used must be proportioned to the size
and number of the birds. Mushrooms and
truffles may be added if liked. Cut the bird
open down the back, and bone it without in-
juring the skin ; lay it breast downwards upon
a table, and season the inside with peppei',
salt, and pounded mace. Spread upon it a
layer of veal forcemeat, and place on this first
a laj-er of slices of veal, and then of slices of
ham or tongue. Put a layer of forcemeat over
all, and restore the bird to its original shape,
making the skin meet where it was cut. Line
the pie with good veal forcemeat half an inch
in thickness. Lay the bird upon this, cover
with forcemeat and fill the vacant spaces with
forcemeat and pieces of ham and veal ; place a
slice of butter and two bay-leaves✪ Raised Pies of Game or Poultry on the top,
put on the cover, and finish the pie as directed
in the following recipes {see Raised Pies, To
Form) : — Bake in a moderate oven. AVhilst
it is baking, stew the bones with a little
HAI
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RAI
seasoning to make gravy, and if this is not
sufficiently strong to jelly when cold dissolve a
little isinglass in it. Pour this gravy into the
pie when it is done, and serve cold. If liked,
the bu-d may be jointed, the bones removed, and
the pie filled ^vith alternate layers of forcemeat,
game, veal, and ham ; but it must be remembered
that the undermost and uppermost layer should
be composed of forcemeat. It is always an
improvement to lard the fleshy parts of game
or poultry with thin slices of bacon. Time, a
good-sized pie, made with a large chicken and
three or four slices of ham and veal, will reqiiii-e
from four to five hours' baking.
Raised Pies, Paste for {see Paste for
Eaised Pics). ✪ Raised Pies, To Form
Page 1465 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Raised pies should be baked in a well-heated but by no means brisk oven, and if there is any danger of the pastry being too highly coloured, a buttered paper should be laid over it. In order to ascertain whether or not the pie is done enough run a skewer into the middle of it, and if it is tonuer throughout it is done. When the appearance of the pie is a consideration, it is a good plan to cut the top carefully out, and cover the meat with bright stiff aspic jelly cut into dice. If this is not done, however, a little good bright gravy which will fonn a jelly when cold should always be poured into the pie through the hole at the top whenever it is taken out of the oven. In summer time it is safer to stiffen this with a little dissolved isinglass.
Raised Pies of Game or Poultry.—
This recipe may be followed in making raised pies with all kinds of birds, and the quantity of forcemeat used must be proportioned to the size and number of the birds. Mushrooms and truffles may be added if liked. Cut the bird open down the back, and bone it without injuring the skin ; lay it breast downwards upon a table, and season the inside with peppei', salt, and pounded mace. Spread upon it a layer of veal forcemeat, and place on this first a layer of slices of veal, and then of slices of ham or tongue. Put a layer of forcemeat over all, and restore the bird to its original shape, making the skin meet where it was cut. Line the pie with good veal forcemeat half an inch in thickness. Lay the bird upon this, cover with forcemeat and fill the vacant spaces with forcemeat and pieces of ham and veal ; place a slice of butter and two bay-leaves on the top, put on the cover, and finish the pie as directed in the following recipes {see Raised Pies, To Form) : — Bake in a moderate oven. Whilst it is baking, stew the bones with a little
HAI
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RAI
seasoning to make gravy, and if this is not sufficiently strong to jelly when cold dissolve a little isinglass in it. Pour this gravy into the pie when it is done, and serve cold. If liked, the bird may be jointed, the bones removed, and the pie filled with alternate layers of forcemeat, game, veal, and ham ; but it must be remembered that the undermost and uppermost layer should be composed of forcemeat. It is always an improvement to lard the fleshy parts of game or poultry with thin slices of bacon. Time, a good-sized pie, made with a large chicken and three or four slices of ham and veal, will require from four to five hours' baking.
Raised Pies, Paste for {see Paste for Eaised Pics).
Records on this page
Raised Pies of Game or PoultryRaised Pies, To Form