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Classic
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page 184
in butter, a trifle of capers, all chopped very finely, some wheat bread soaked
in cold water and then pressed, salt, the yolks of a few eggs, with the whites
beaten to a froth, everything mixed well together. Then roll a piece of the
dough for the under crust about the thick ness of a finger, put it into the
buttered pan, roll a piece of the dough between the hands for the rim and
flatten it with the rolling pin to the width of about 2 inches, cutting off both
ends smoothly. The rim must be higher than the meat in the pan to leave room for
the gravy, which is added later on. Now brush the lower crust with eggs, set
around its edge the long strip of dough to make the side wall, put a few thin
slices of pork fat on the lower crust and along the sides, spread the force meat
over it and then put in the meat a trifle higher in the middle and not too
tightly packed, so that the pie will receive a good form. If there is plenty of
forcemeat roll some of it into small dumplings and scatter them through the
meat. After the contents of the pie have been covered with pork fat slices,
brush its edge with the yolk of an egg, roll some of the dough for a cover, put
it over the pie and press the edges together gently; trim the edges, indent them
and ornament the top of the pie with little globes made of pie crust, or leaves
or other ornaments made from the same material. An opening about the size of a
penny should be left in the center, with a little tube made of the pie crust to
serve as a vent, otherwise the pie will burst. When sent to the table a round
slice is cut out of the top, the pork slices removed and either the dark meat
gravy or a truffle sauce filled in. The rest of the gravy is served in a boat.
9. Venison Pie, No. 2. Take a haunch of venison, pound it well, wash, remove the
skin, cut into slices and lard. Pickle for 24 hours as in the preceding receipt;
the forcemeat, however, is additionally seasoned with anchovies and the loosely
filled in contents of the pie covered with a few spoonfuls of herb broth.
10. A Hare or Wild Fowl Pie with Butter Crust. Clean the hare and after washing
remove all sinews and skin; cut the meat from the backbone, divide into pieces
of fitting size and then lard it. The wild fowl are also
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