This can be made of uncooked mutton or veal. Cut off two pounds
from the leg and chop it finely, freeing it first from fat and skin, and
adding a slice or two of raw bacon or nice salt pork, also minced ; sea-
son well with pepper and salt, and put in a saucepan with a teacup
of gravy and six ounces of butter ; cut up very small three young let-
tuces, add a quart of young peas and one onion chopped fine✪ Chopped Meat Pie. Stir all
these ingredients over a gentle fire until quite hot, then place the sauce-
pan, closely covered, at the side of the fire and let it stew gently for
three hours. Many persons like it served within a wall of well-cooked
rice.
MUTTON PIE.
Two pounds of the neck or loin of mutton, weighed after being
boned ; two kidneys, pepper and salt to taste ; two teacups of gravy
or water ; two tablespoonfuls of minced parsley ; when liked, a little
minced onion ; puff crust✪ Mutton Pie. Bone the mutton and cut the meat into
steaks all of the same thickness, leaving but very little fat ; cut up the
kidneys, arrange them with the meat neatly in a pie dish ; sprinkle over
the minced parsley and a seasoning of pepper and salt ; pour in the
gravy and cover with a good puff crust. Bake for an hour and a
half, or rather longer should the pie be very large, and let the oven be
rather brisk.
OYSTER PIE.
One can of oysters, liquor and all, put in the bottom of a pan — a
small shallow milk pan is best. Put a strong teacup in the middle of
the pan, bottom upward ; season the oysters with salt, pepper and small
lumps of butter ; pour in two or three spoonfuls of hot water ; take
from four to six hard-boiled eggs and slice them over the oysters ; make
a short crust✪ Oyster Pie, as for biscuit ; roll about an inch thick and put over the
top of the oysters ; cut a small slit over the top of the cup not large
540 PASTRY.
enough to let the cup through, and bake till the crust is done. There
is no bottom crust.
SALMON PIE.
Take a can of Oregon salmon ; empty it carefully from the can so as
not to break it ; prepare a crust in a high dish beforehand ; take a
spoonful of flour, half as much butter, and as much ground mace as
will go on a penknife, a tablespoonful of salt, and work it well together ;
thin it with some of the liquor from the fish, add some chopped parsley
to it, with a few peppercorns✪ Salmon Pie ; stew the sauce, stirring it so that it shall
be smooth; when the sauce is done put on the fish; pour the whole
carefully into the crust ; bake for ten minutes until it is hot enough, and
serve. Sufficient for four or five people.
STEAK OR KIDNEY PIE.
If kidney, split and soak it, and season that or the meat. Make a
paste with suet, flour and milk ; roll, and line a basin with it ; put the ,
kidney or steaks in — both may be used — cover with paste, and pinch
round the edge ; cover with a cloth and boil a considerable time ; if the
pudding is large boil three hours✪ Steak or Kidney Pie. Make some gravy with bones or
gristle. After taking to the table, cut out a small piece of the crust
and pour in the gravy.
VEAL PIE.
Page 450 · 6 recipe records on this page
Presented as published in 1886. 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
This can be made of uncooked mutton or veal. Cut off two pounds from the leg and chop it finely, freeing it first from fat and skin, and adding a slice or two of raw bacon or nice salt pork, also minced ; season well with pepper and salt, and put in a saucepan with a teacup of gravy and six ounces of butter ; cut up very small three young lettuces, add a quart of young peas and one onion chopped fine. Stir all these ingredients over a gentle fire until quite hot, then place the saucepan, closely covered, at the side of the fire and let it stew gently for three hours. Many persons like it served within a wall of well-cooked rice.
MUTTON PIE.
Two pounds of the neck or loin of mutton, weighed after being boned ; two kidneys, pepper and salt to taste ; two teacups of gravy or water ; two tablespoonfuls of minced parsley ; when liked, a little minced onion ; puff crust. Bone the mutton and cut the meat into steaks all of the same thickness, leaving but very little fat ; cut up the kidneys, arrange them with the meat neatly in a pie dish ; sprinkle over the minced parsley and a seasoning of pepper and salt ; pour in the gravy and cover with a good puff crust. Bake for an hour and a half, or rather longer should the pie be very large, and let the oven be rather brisk.
OYSTER PIE.
One can of oysters, liquor and all, put in the bottom of a pan — a small shallow milk pan is best. Put a strong teacup in the middle of the pan, bottom upward ; season the oysters with salt, pepper and small lumps of butter ; pour in two or three spoonfuls of hot water ; take from four to six hard-boiled eggs and slice them over the oysters ; make a short crust, as for biscuit ; roll about an inch thick and put over the top of the oysters ; cut a small slit over the top of the cup not large
enough to let the cup through, and bake till the crust is done. There is no bottom crust.
SALMON PIE.
Take a can of Oregon salmon ; empty it carefully from the can so as not to break it ; prepare a crust in a high dish beforehand ; take a spoonful of flour, half as much butter, and as much ground mace as will go on a penknife, a tablespoonful of salt, and work it well together ; thin it with some of the liquor from the fish, add some chopped parsley to it, with a few peppercorns ; stew the sauce, stirring it so that it shall be smooth; when the sauce is done put on the fish; pour the whole carefully into the crust ; bake for ten minutes until it is hot enough, and serve. Sufficient for four or five people.
STEAK OR KIDNEY PIE.
If kidney, split and soak it, and season that or the meat. Make a paste with suet, flour and milk ; roll, and line a basin with it ; put the , kidney or steaks in — both may be used — cover with paste, and pinch round the edge ; cover with a cloth and boil a considerable time ; if the pudding is large boil three hours. Make some gravy with bones or gristle. After taking to the table, cut out a small piece of the crust and pour in the gravy.
VEAL PIE.
Records on this page
Veal PieChopped Meat PieMutton PieOyster PieSalmon PieSteak or Kidney Pie