Put this perforated paste over the first cover, turning out the edges and rolling slightly. Bake one hour in a moderate oven. Pasties of Game and Poultry. Make three pints of force-meat. (See force-meat for game.) Cut all the solid meat from four grouse. Lard -each piece with very fine strips of pork. Put half a cupful of butter and a finely-cut onion in a frying-pan. Stir until the onion is yellow ; then put in the grouse, and cook slowly, with the cover on, for forty minutes. Stir occasionally. Take up the ENTREES. 17^ grouse, and put three table -spoonfuls of flour with the buttei remaining in the pan. Stir until brown ; add one quart of stock, two table-spoonfuls of glaze, a bouquet of sweet herbs, and four cloves✪ Pasties of Game and Poultry. Simmer twenty minutes, and strain. Butter a four-quart earthen dish, and cover the bottom and sides with the force-meat. Put in a layer of the grouse, and moisten well with the gravy, which must be highly seasoned with salt and pepper ; then put in the yolks of six hard-boiled eggs, and the whites, cut into rings. Moisten with gravy, and add another layer of grouse, and of eggs and gravy. Twelve eggs should be used. Make a paste as for chicken pie. Cover with this, and bake one hour and a half. Serve either hot or cold. Any kind of meat pasties can be made in the same man- ner. With a veal pastie put in a few slices of cooked ham. Cold G-arne Pie. Make three pints of force-meat. (See force-meat foi game.) Cut all the meat from two partridges or grouse, and put the bones on to boil with three quarts of water and three pounds of a shank of veal. Fry four large slices of fat salt pork, and as soon as brown, take up, and into the fat put one onion, cut in slices. When this begins to turn yellow, take up, and put the meat of the birds in the pan. Dredge well with salt, pepper and flour, and stir constantly for four minutes ; then take up, and put away to cool. Make a crust as directed for raised pies. Butter the French pie mould very thoroughly, and line with paste. Spread upon the paste — both upon the sides and bottom of the mould — a thin layer of fat salt pork, then a layer of force-meat, one of grouse, again one of force-meat, and so on until the pie is filled. Leave a space of about half an inch at the edge of the mould, and heap the filling in the centre. Moisten with half a cupful of well-seasoned stock. Roll the re- 172 MISS PABLO A'S NEW COOK BOOK. mainder of the paste into the shape of the top of the mould. Wet the paste at the edge of the mould with beaten egg \ then put on the top, and press the top and side parts to- „ gether. Cut a small piece of paste from the centre of the top crust, add a little more paste to it, and roll a little larger than the opening, which it is to cover. Cut the edges with the jagging iron, and, with the other end of the iron, stamp leaves or flowers. Place on the top of the pie. Bake in a slow oven three hours and a half. While the pie is bak- ing the sauce can be prepared. When the bones and veal have been cooking two hours, add two cloves, a bouquet of sweet herbs and the fried onions. Cook one hour longer ; then salt and pepper well, and strain. The water should be reduced in boiling to one quart. When the pie is baked, take the centre piece from the cover, and slightly press the tunnel into the opening.

AI-modernized reading of the original text

Put this perforated paste over the first cover, turning out the edges and rolling slightly. Bake one hour in a moderate oven. Pasties of Game and Poultry. Make three pints of force-meat. (See force-meat for game.) Cut all the solid meat from four grouse. Lard each piece with very fine strips of pork. Put half a cupful of butter and a finely-cut onion in a frying-pan. Stir until the onion is yellow; then put in the grouse, and cook slowly, with the cover on, for forty minutes. Stir occasionally. Take up the grouse, and put three tablespoonfuls of flour with the butter remaining in the pan. Stir until brown ; add one quart of stock, two table-spoonfuls of glaze, a bouquet of sweet herbs, and four cloves. Simmer twenty minutes, and strain. Butter a four-quart earthen dish, and cover the bottom and sides with the force-meat. Put in a layer of the grouse, and moisten well with the gravy, which must be highly seasoned with salt and pepper; then put in the yolks of six hard-boiled eggs, and the whites, cut into rings. Moisten with gravy, and add another layer of grouse, and of eggs and gravy. Twelve eggs should be used. Make a paste as for chicken pie. Cover with this, and bake one hour and a half. Serve either hot or cold. Any kind of meat pasties can be made in the same manner. With a veal pastie put in a few slices of cooked ham. Cold G-arne Pie. Make three pints of force-meat. (See force-meat for game.) Cut all the meat from two partridges or grouse, and put the bones on to boil with three quarts of water and three pounds of a shank of veal. Fry four large slices of fat salt pork, and as soon as brown, take up, and into the fat put one onion, cut in slices. When this begins to turn yellow, take up, and put the meat of the birds in the pan. Dredge well with salt, pepper and flour, and stir constantly for four minutes ; then take up, and put away to cool. Make a crust as directed for raised pies. Butter the French pie mould very thoroughly, and line with paste. Spread upon the paste—both upon the sides and bottom of the mould—a thin layer of fat salt pork, then a layer of force-meat, one of grouse, again one of force-meat, and so on until the pie is filled. Leave a space of about half an inch at the edge of the mould, and heap the filling in the centre. Moisten with half a cupful of well-seasoned stock. Roll the remainder of the paste into the shape of the top of the mould. Wet the paste at the edge of the mould with beaten egg, then put on the top, and press the top and side parts together.. Cut a small piece of paste from the centre of the top crust, add a little more paste to it, and roll a little larger than the opening, which it is to cover. Cut the edges with the jagging iron, and, with the other end of the iron, stamp leaves or flowers. Place on the top of the pie. Bake in a slow oven three hours and a half. While the pie is baking the sauce can be prepared. When the bones and veal have been cooking two hours, add two cloves, a bouquet of sweet herbs and the fried onions. Cook one hour longer ; then salt and pepper well, and strain. The water should be reduced in boiling to one quart. When the pie is baked, take the centre piece from the cover, and slightly press the tunnel into the opening.

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