1236. - Calf's-Head Or Calfs-Foot Pie

Either must be well stewed before being put into the pie. They must be cut into nice pieces, free from bone, and well seasoned, or otherwise they will be tasteless. If to be eaten hot, sausage-meat or fresh mushrooms or oysters will be an improvement, in addition to the ham, eggs, and forcemeat balls; and if cold, the small pickled mushrooms should be added, or a little mushroom powder in the gravy. The excellence of the pie will chiefly depend upon the seasoning and flavor, and the quantity of fine savory jelly which it will contain? and therefore the meat should not be closely packed, in order to leave room for the jelly.

1237. - Calf's-Foot And Kidney Pie

Take from a cold roasted loin of veal slices of the kidney fat, cover them with pounded ham, and put them into a dish with the kidney cut into pieces, and the meat from a calf's foot; put in a few hard-boiled eggs and forcemeat balls, made very savory with oysters, an anchovy, and the fat of bacon, as this pie should be eaten cold. Put the juice of a half a lemon, or a spoonful of Harvey sauce, into a gravy. Sweetbread may be employed instead of kidney.

1238. - Beef-Steak And Oyster Pie

Prepare the steaks as above, and put layers of them and of oysters. Stew the liquor and beards of the latter with a bit of lemon-peel, mace, and a table-spoonful of walnut ketchup. When the pie is baked, boil with the above three spoonfuls of cream, and one ounce of butter rubbed in flour; to which, however, many people object as injuring the savor-iness of the pie; in which case, should any addition be required, a few spoonfuls of beef gravy and port wine will answer the purpose. Strain it, and pour it into the dish: for a small pie a dozen large oysters will be sufficient, and the pie may be baked in a couple of hours.

1239. - Marrow Patties

Make a paste with four ounces of sweet almonds blanched, moistening them with orange flower water; mix this paste with a handful of flour, a drop of warm water and the yolks of three eggs; then line several shallow moulds with it, glaze and bake them in a slow oven. When done put into each of them a little cream about the thickness of a crown piece, made with beef marrow, lemon peel, and cream, cover it with a spoonful of white of egg whipped to a snow, sprinkle sifted sugar over, and serve them very hot.

1240. - Squab Pie

Is a favorite dish in some parts of England, and is there generally made of mutton. Cut apples as for other pies, and lay them in rows with mutton chops and shred onion; sprinkle with pepper and salt, and also some sugar. Bake the pie in a deep dish, cover it with a thick crust,. and eat it hot; it must be well done, and will take two to three hours baking. It is often made of beef cut into dice, with some lean bacon seasoned and mixed with the apples.

1242. - To Make A Pasty Of Beef Or Mutton To Eat Like Venison

Bone a small rump or piece of sirloin of beef, or a fat loin of mutton, after hanging several days. Beat it very well with a rolling-pin; then rub ten pounds of meat with four ounces of sugar, and pour over it a glass of port, and the same of vinegar. Let it lie five days and nights; wash and wipe the meat very dry, and season it very high with pepper, Jamaica pepper, nutmeg, and salt. Lay it in the dish, and to ten pounds put three-quarters of a pound of butter; spread it over the meat. Put a crust round the edges, and cover with a thick one, or it will be overdone before the meat be soaked: it must be done in a slow oven.

Set the bones in a pan in the oven, with no more water than will cover them, and one glass of port, a little pepper and salt, that you may have a little rich gravy to add to the pasty when drawn.