A fillet of veal
first stuffed with force-meat can be dressed in the same manner,
but is must first be roasted, so as to brown it a good color; and
force-meat balls, highly seasoned, should be served round the veal.
* * * * *
HOW TO MAKE PIES
OF VARIOUS KINDS
BEEF-STEAK PIE--Prepare the steaks as stated under _Beefsteaks_, and
when seasoned and rolled with fat in each, put them in a dish with puff
paste round the edges; put a little water in the dish, and cover it with
a good crust.
CHICKEN PIE--Cut the chicken in pieces, and boil nearly
tender. Make a rich crust with an egg or two to make it light and
puffy. Season the chicken and slices of ham with pepper, salt, mace,
nutmeg, and cayenne. Put them in layers, first the ham, chicken,
force-meat balls, and hard eggs in layers. Make a gravy of knuckle of
veal, mutton bones, seasoned with herbs, onions, pepper, etc. Pour it
over the contents of the pie, and cover with paste. Bake an hour.
COCOANUT PIE--Take a teacup of cocoanut, put it into a coffee-cup,
fill it up with sweet milk, and let it soak a few hours. When ready
to bake the pie, take two tablespoonfuls of flour, mix with milk, and
stir in three-fourths of a cup of milk (or water); place on the stove,
and stir until it thickens. Add butter the size of a walnut, while
warm. When cool, add a little salt, two eggs, saving out the white
of one for the top. Sweeten to taste. Add the cocoanut, beating well.
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