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Classic
Cook Books
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page 135
Bake a crust over a dish, with a little lining round the edge, and a cup turned
up to keep it from sinking. When baked, open the lid, and pour in the stew.
Parsley Pie.
Lay a fowl, or a few bones of the scrag of veal, seasoned, into a dish; scald a
colander-full of picked pars-lev in milk; season it; and add it to the fowl or
meat, with a tea-cupful of any sort of good broth, or weak gravy. When it is
baked, pour into it a quarter of a pint of cream scalded, with the size of a
walnut of butter, and a bit of flour. Shake it round, to mix with the gravy
already in.
Lettuces, white mustard leaves, or spinach may be added to the parsley, and
scalded before put in.
Turnip Pie.
Season mutton-chops with salt and pepper, reserving the ends of the neck-bones
to lay over the turnips, which must be cut into small dice, and put on the
steaks.
Put two or three good spoonfuls of milk in. You may add sliced onion. Cover with
a crust.
Potatoe Pie.
Skin some potatoes, and cut them into slices: season them; and also some mutton,
beef, pork, or veal. Put layers of them and of the meat.
An Herb Pie.
Pick two handfuls of parsley from the stems, half the quantity of spinach, two
lettuces, some mustard and cresses, a few leaves of burage, and white
beet-leaves; wash, and boil them a little; then drain, and press out the water;
cut them small; mix, and lay them in a dish, sprinkled with some salt. Mix a
batter of flour, two eggs well beaten, a pint of cream, and half a pint of milk,
and pour it on the herbs; cover with a good crust, and bake.
Raised Crust for Meat-pies, or Fowls.
Boil water with a little fine lard, and an equal quantity of fresh dripping, or
of butter, but not much of either. While hot, mix this with as much flour as you
will want,
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Classic
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