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Classic
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page 133
Rabbits, if young and in flesh, do as well: their legs should be cut short, and
the breast-bones must not go in, but will help to make the gravy.
Green-goose Pie.
Bone two young green geese, of a good size; but first take away every plug, and
singe them nicely. Wash them clean; and season them high with salt, pepper,
mace, and allspice. Put one inside the other; and press them as close as you
can, drawing the legs inwards. Put a good deal of butter over them, and bake
them either with or without crust; if the latter, a cover to the dish must fit
close to keep in the steam. It will keep long.
Duck Pie.
Bone a full-grown young duck and a fowl; wash them, and season with pepper and
salt, and a small proportion of mace and allspice, in the finest powder. Put the
fowl within the duck, and in the former a calf's tongue pickled red, boiled very
tender and peeled. Press the whole close; the skins of the legs should be drawn
inwards, that the body of the fowls may be quite smooth. If approved, the space
between the sides of the crust may be filled with a fine foremeat, made
according to the second receipt given for making forcemeat in page 125. Bake it
in a slow oven, either in a raised crust, or pie-dish with a thick crust,
ornamented.
The large pies in Staffordshire are made as above: but with a goose outwards,
then a turkey, a duck next, then a fowl; and either tongue, small birds, or
forcemeat, in the middle.
Giblet Pie.
After very nicely cleaning goose or duck giblets, stew them with a small
quantity of water, onion, black pepper, and a bunch of sweet herbs, till nearly
done. Let them grow cold; and if not enough to fill the dish, lay a beef, veal,
or two or three mutton steaks, at bottom. Put the liquor of the stew to bake
with the above; and when the pie is baked, pour into it a large tea-cupful of
cream.
Sliced potatoes added to it, eat extremely well.
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