Cassell's dictionary of cookery

74. Mutton Pies (a la Windsor). Cut a pound of mutton into small pieces, season with chopped mushrooms, parsley, shallots,- pepper and salt, and a little brown gravy, stir gently together ; raise small pie -shapes with hot-water crust, fill with the mixture, cover, | and bake till the crust is done thoroughlv. The following wiU be found a good method for • making the crust : — Put one pound of flour in a basin, make a hollow, put half an ounce of salt and half a pint of boiling water in which four ounces of lard, butter, or Australian fat has been melted, pour it on boiling ; mix together into a firm paste, kneading well, put in small lumps on a paste-board to cool. When just nicely warm take a lump and work it into the shape of pork pies — some people find it easier to work it up round a floured pot or wooden mould. 75. Small Pies Kaised. Prepare a sufficient quantity of mince No. 31 to fill the number of pies you require to make, also some hot-water crust (No. 74) ; raise small shapes the size of a threepenny veal pie, fill with the mince, cover, and bake till the crust is done. 76. Raised Pie. Cut into dice equal parts of ham, beef, and bacon, season well, and fill a raised pie-shape. Bake weU, and when baked pour into the pie through a funnel a little melted jelly from the Australian meat well seasoned. Let the pie get cold before cutting it. 77. Patties. Prepare mince No. 31. Make some light paste, line patty pans, fill — but not too full — with mince, wet the edges and cover with paste, brush over with a beaten-up yolk of egg, and bake in a quick oven till the crust is done ; pile up on a hot dish on a napkin, and garnish with small crisp bits of parsley. 78. Sausage Rolls. Make some light paste, roU out thin (about a quarter of an inch thick), cut into pieces five inches square, wet the edges, lay a skinned sausage in it just close enough to leave half an inch of paste beyond the sausage ; fold over and pinch the edges neatly together, brush over with yolk of egg well beaten, and bake. 79. Baked Pie. Make two pounds of short paste, line a buttered oblong tin mould, fill the pie with alternate layers of beef, mutton, bacon, and sliced apples, season between each layer with pepper and salt, chopped onion (boiled), and chopped sage-leaves ; pour over it a little good gravy, cover with paste, cut it evenly round, mark it round with the paste -nippers, and after brushing over with egg bake till the crust is quite done. 80. German Fkitteus. To three-quarters of a pound of flour add two of butter dissolved in half a pint of beer (this should not be used till tepid), one teaspoonful of salt, the beaten yolks of two eggs ; mix together, pouring the beer in by degrees. Work well, set aside for an hour or so,"and when about to add the whites whipped to a froth, fry as omelettes, and lay mince No. 31 or forcemeat No. 15 in them; fold over, and serve four or five on a dish, side by side, with a garnish of parslej-. 81. Yol-au-A'ent. Make some very light puff paste. Lino a weU-buttered fluted dish or tin, fill with the following mixture cooked over the fire tiU TIN (976) TIN