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Classic
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page 132
Squab Pie.
Cut apples as for other pies, and lay them in rows with mutton-chops; shred
onion, and sprinkle it among them, and also some sugar.
Lamb Pie.
Make it of the loin, neck, or breast; the breast of house-lamb is one of the
most delicate things that can be eaten. It should be very lightly seasoned with
pepper and salt; the bone taken out, but not the gristles; and a small quantity
of jelly gravy be put in hot; but the pie should not be cut till cold. Put two
spoonfuls of water before baking.
Grass lamb makes an excellent pie, and may either be boned or not, but not to
bone it is perhaps the best. Season with only pepper and salt; put two spoonfuls
of water before baking, and as much gravy when It comes from the oven.
Note.--Meat-pies being fat, it is best to let out the gravy on one side, and put
it in again by a funnel, at the centre, and a little may be added.
Chicken Pie.
Cut up two young fowls; season with white pepper, salt, a little mace, and
nutmeg, all in the finest powder; likewise a little Cayenne. Put the chicken,
slices of ham, or fresh gammon of bacon, forcemeat-balls, and hard eggs, by
turns, in layers. If it is to be baked in a dish, put a little water; but none
if in a raised crust. By the time it returns from the oven, have ready a gravy
of knuckle of veal, or a bit of the scrag with some shank-bones of mutton,
seasoned with herbs, onion, mace, and white pepper. If it is to be eaten hot,
you may add truffles, morels, mushrooms, but not if to be eaten cold. If it
is made in a dish, put as much gravy as will fill it; but, in raised crust, the
gravy must be nicely strained, and then put in cold as jelly. To make the jelly
clear, yon may give it a boil with the whites of two eggs, after taking away the
meat, and then run it through a fine lawn sieve.
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