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Classic
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page 187
rim which is also brushed on top but not on the sides. Bake for 1/2 hour, then
cut out the cover nice and round, remove the contents carefully so that the
crust will not be injured, fill in a ragout and cover with the top crust The
finished pie is then immediately filled with the mock turtle ragout, D. No. 79,
which should be rather thick To simplify matters a puff paste cover need only be
prepared, which is then used to cover a ragout filled into a deep dish.
13. Forcemeat Pie. For this pie take 1 1/2 pounds of flour for a puff paste and
make a forcemeat as follows: 1 pound of beef, 1 pound of veal, 1 pound of pork
and 1 pound of bacon are finely chopped together with the requisite amount of
salt, and then mix with it 8 eggs beaten to a froth, nutmeg, white pepper, a
chopped onion stewed in butter, finely chopped sweet herbs, about 1/4-1/3 pound
of crackercrumbs and a few cupfuls of wine or bouillon. Then line a meat pie
mould to the top with crust and fill in the forcemeat, put on the rim and upper
crust, finish it with an ornament and brush with an egg. Cut an opening in the
top for a vent and serve with a caper-, oyster-, mushroom-, anchovy- or brown
meat sauce.
14. Hot Meat Pie of Spring Chickens, Pigeons or Veal. First make a hollow pie
crust as described in No. 12, and a fine fricassee of chicken, doves or veal as
described in D, No. 75, and fill it into the crust with some of the gravy,
serving the remainder in a boat. Veal fricassee can be improved by the addition
of sweetbread dumplings (Division 0).
15. English Meat Pie. For a pie sufficient for 8 persons take 1/2 pound of
flour, 3 heaping tablespoonfuls of butter, 1 egg and 1/2 cupful of cold water,
make up into a well kneaded dough and then divide it into two unequal parts,
roll the smallest piece and cut it into strips about 1 1/2 inches wide with
which line a buttered pan. Then take cold roast meat, poultry or meat remnants
of various kinds, cut up into small pieces, put a few slices of pork fat into
the bottom of the pan and the meat on these, adding salt, ground cloves and meat
dumplings according to taste. Pour 1-2 cupfuls of strong bouillon over the meat,
roll the other piece of
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