314 THE THOBOUGH GOOD COOK.
drain, and then place them round the dish, the last thing.
Thicken the gravy by putting an ounce of butter into a
stew-pan : when it is melted, stir in as much flour as will
stiffen it ; pour the gravy to it by degrees, stir together till
it boils : strain it through a fine sieve into a stew-pan, put
in the carrots and turnips to get warm, and let it simmer
gently Avhile you dish up the meat ; lay the chops round a
dish, put the vegetables in the middle, and pour the thickened
gL-avy over. Some put in capers, minced gherkins, etc.
74. English Mutton-Pie.
Cut up in slices, not too thick nor too large, the thickest,
fleshiest part of a leg of mutton, or a loin (about a pound and
a half). Trim away the bones and sinewj^ skin, slightly beat
the slices, and season with pepper and salt. Arrange on the
bottom of a pie-dish a layer of these slices, continue filling
the dish alternately with the meat and with potatoes ; pour
over it a gill of good cold gravy, moisten the rim of the dish
all round, and apply to it a thin strip of half puff-paste of
the same size : moisten this likewise, and cover meat and
dish to the rim with a flat of the same paste ; apply it Avith-
out drawing, and cut off the surface, holding the knife a
little to the outside ; then channel it all round with the back
of a knife, pressing the paste with the thumb. Adorn the
top, make a hole in the centre of it, egg the pie, and bake
it in a moderate oven for an hour and a quarter, being-
careful to cover the paste with paper as soon as it takes
colour.
75. Fieldfare Pasties.
Fieldfares, snipes, Avoodcocks, quails, and young plovers
should be draAvn for pasties, the gizzard opened to take out
ENTREMETS. 315
any gi'it, and all the inside put into a stew-pan with butter
to steam a little while. Then take out, and lay the birds
in to brown delicately in the butter ; Avhen they are done,
take them out. For a pasty of half a dozen birds, make
forcemeat of a pound and a half of veal, half a pound of fat
bacon, and half a pound of calf's liver, all finely minced.
Add more butter to that in which the birds were cooked.
Beat three eggs with a teacupful of milk, and stir this into
the butter ; then stir in the mince, add salt, white pej^per,
and very little spice. Spread a layer of the forcemeat in
the bottom of the dish, sprinkle salt, pepper, and lemon-
juice over the birds and their trails ; arrange them on the
forcemeat, lay the rest of this over them ; put on the paste
lid, and, when baked, pour in a little rich gravy.
76. Beef and Oyster Sausages.
Scald three-quarters of a pint of oysters in their own
liquor ; take them out and chop them tine ; mince one
pound of beef and mutton, and three-quarters of a pound
of beef-suet; add the oysters, and season with salt, pepper,
mace, and two cloves pounded ; beat up two eggs, and mi.x
them well with the other ingredients, and pack closely
into a jar. When to be used, roll it into the form of small
sausages, dip them in the yolk of an egg beaten up,
strew grated bread-crumbs over them, or dust Avith flour,
and fry them in fresh dripping. Serve them upon fried
bread, hot.
77. Hessian Stew.
Cut the root of a tongue into large pieces ; lay it in
a deep pan; rub well into it a handful of salt; pour over
Page 174
Presented as published in 1895. 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
drain, and then place them round the dish, the last thing. Thicken the gravy by putting an ounce of butter into a stew-pan : when it is melted, stir in as much flour as will stiffen it ; pour the gravy to it by degrees, stir together till it boils : strain it through a fine sieve into a stew-pan, put in the carrots and turnips to get warm, and let it simmer gently Avhile you dish up the meat ; lay the chops round a dish, put the vegetables in the middle, and pour the thickened gravy over. Some put in capers, minced gherkins, etc.
74. English Mutton-Pie.
Cut up in slices, not too thick nor too large, the thickest, fleshiest part of a leg of mutton, or a loin (about a pound and a half). Trim away the bones and sinewy skin, slightly beat the slices, and season with pepper and salt. Arrange on the bottom of a pie-dish a layer of these slices, continue filling the dish alternately with the meat and with potatoes ; pour over it a gill of good cold gravy, moisten the rim of the dish all round, and apply to it a thin strip of half puff-paste of the same size : moisten this likewise, and cover meat and dish to the rim with a flat of the same paste ; apply it without drawing, and cut off the surface, holding the knife a little to the outside ; then channel it all round with the back of a knife, pressing the paste with the thumb. Adorn the top, make a hole in the centre of it, egg the pie, and bake it in a moderate oven for an hour and a quarter, being careful to cover the paste with paper as soon as it takes colour.
75. Fieldfare Pasties.
Fieldfares, snipes, woodcocks, quails, and young plovers should be draAvn for pasties, the gizzard opened to take out
any grit, and all the inside put into a stew-pan with butter to steam a little while. Then take out, and lay the birds in to brown delicately in the butter ; When they are done, take them out. For a pasty of half a dozen birds, make forcemeat of a pound and a half of veal, half a pound of fat bacon, and half a pound of calf's liver, all finely minced. Add more butter to that in which the birds were cooked. Beat three eggs with a teacupful of milk, and stir this into the butter ; then stir in the mince, add salt, white pepper, and very little spice. Spread a layer of the forcemeat in the bottom of the dish, sprinkle salt, pepper, and lemon juice over the birds and their trails ; arrange them on the forcemeat, lay the rest of this over them ; put on the paste lid, and, when baked, pour in a little rich gravy.
76. Beef and Oyster Sausages.
Scald three-quarters of a pint of oysters in their own liquor ; take them out and chop them tine ; mince one pound of beef and mutton, and three-quarters of a pound of beef-suet; add the oysters, and season with salt, pepper, mace, and two cloves pounded ; beat up two eggs, and mix them well with the other ingredients, and pack closely into a jar. When to be used, roll it into the form of small sausages, dip them in the yolk of an egg beaten up, strew grated bread-crumbs over them, or dust with flour, and fry them in fresh dripping. Serve them upon fried bread, hot.
77. Hessian Stew.
Cut the root of a tongue into large pieces ; lay it in a deep pan; rub well into it a handful of salt; pour over