Fill the crust and bake. When done, have the extra white beaten ready
to spread over the top. Return to the oven and brown lightly.
CREAM PIE--Take eight eggs, eight ounces pounded sugar, eight ounces
flour, put all together into a stew-pan with two glasses of milk, stir
until it boils, then add quarter pound of butter, and quarter pound of
almonds, chopped fine; mix well together, make paste, roll it out half
an inch thick, cut out a piece the size of a teaplate, put in a baking
tin, spread out on it the cream, and lay strips of paste across each
way and a plain broad piece around the edge, egg and sugar the top and
bake in a quick oven.
FISH PIE--Pike, perch and carp may be made into very savory pies if
cut into fillets, seasoned and baked in paste, sauce made of veal
broth, or cream put in before baking.
GAME PIE--Divide the birds, if large, into pieces or joints. They may
be pheasants, partridges, etc. Add a little bacon or ham. Season well.
Cover with puff paste, and bake carefully. Pour into the pie half a
cupful of melted butter, the juice of a lemon, and a glass of sherry,
when rather more than half baked.
GIBLET PIE--Clean the giblets well; stew with a little water, onion,
pepper, salt, sweet herbs, till nearly done. Cool, and add beef, veal
or mutton steaks. Put the liquor of the stew to the giblets. Cover
with paste, and when the pie is baked, pour into it a large teacupful
of cream. LAMB PASTY--Bone the lamb, cut it into square pieces; season
with salt, pepper, cloves, mace, nutmeg, and minced thyme; lay in some
beef suet, and the lamb upon it, making a high border about it; then
turn over the paste close, and bake it.
Pages:
396
397
398
399
400
401
402
403
404
405
406
407
408
409
410
411
412
413
414
415
416
417
418
419
420