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Classic
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page 134
Pigeon Pie.
Rub the pigeons with pepper and salt, inside and out; in the latter put a bit of
butter, and, if approved, some parsley chopped with the livers, and a little of
the same seasoning. Lay a beef-steak at the bottom of the dish, and the birds on
it; between every two, a hard egg. Put a cup of water in the dish; and if you
have any ham in the house, lay a bit on each pigeon: it is a great improvement
to the flavour.
Observe, when ham is cut for gravy or pies, to take the under part rather than
the prime.
Season the gizzards, and two joints of the wings, and put them in the centre of
the pie; and over them, in 3 hole made in the crust, three feet nicely cleaned,
to shew what pie it is.
Partridge Pie in a dish.
Pick and singe four partridges; cut off the legs at the knee; season with
pepper, salt, chopped parsley, thyme, and mushrooms. Lay a veal-steak, and a
slice of ham, at the bottom of the dish; put the partridge in, and half a pint
of good broth. Put puff paste on the ledge of the dish, and cover with the same;
brush it over with egg, and bake an hour.
Hare Pie, to eat cold.
Season the hare after it is cut up; and bake it, with eggs and forcemeat, in a
raised crust or dish. When it is to be served, cut off the lid, and cover it
with jelly-gravy, as in page 111.
A French Pie.
Lay a puff-paste round on the ledge of the dish: and put in either veal in
slices, rabbits or chickens jointed; with forcemeat-balls, sweetbreads cut in
pieces, artichoke-bottoms, and a few truffles.
Vegetable Pie.
Scald and blanch some broad beans; cut young carrots, turnips,
artichoke-bottoms, mushrooms, pease, onions, lettuce, parsley, celery, or any of
them you have; make the whole into a nice stew, with some good veal-gravy.
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Classic
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