|
Classic
Cook Books
< last page | next page >
page 188
dough to a round flap a little larger than the dish, and cover the meat with it;
turn the projecting edge of the flap inwards and press it against the edge with
both fingers to form a rim. Brush the whole with egg, make two incisions into
the top and then bake the pie for 1-1 1/4 hours. Send to the table in the dish
in which it was baked.
16. Fine Meat Pie. Not only mutton, but also beef tenderloin or the best cuts of
any kind of meat can be used for this pie. Ordinarily it is baked in the oven in
a buttered porcelain dish and lined with puff paste.
For a mutton pie use the chops near the neck. Cut away the fat and remove the
akin, take out the bones, pound the meat until tender, sprinkle with salt and
pepper and add a few finely chopped onions.
Veal is treated in the same manner, omitting the onions, but some chopped bacon
and about 1 cupful to 1 pint of meat broth are added.
For a pigeon pie the pigeon should be cut up and boned, seasoned with salt,
finely chopped onions and slices of lean ham; fill the mould with sour cream
instead of water.
For all of the above pies make a puff paste, taking 3/4 pound of flour according
to the preceding directions, rolling part of it for a cover. Then butter the
bottom of a mould, line it with a crust, fill to the top with the meat,
alternately sprinkling in a layer of fine bread crumbs and salt. Then pour in
enough water with dissolved extract of beef to nearly cover the meat, turn back
the projecting edges of the crust and put on the top crust, which should be
large enough to closely cover the pie and then bake in the oven from 1-1 1/4
hours.
17. Macaroni Pie with Ham and Cheese. See Division I.
18. Crab Pie or Fricassee with Pie. See D, No. 181.
19. Fresh Fish Pie. Clean and bone the fish, wash and cut into pieces. Remove
the gall bag from the livers, set the fish aside in salt for a few hours and put
them into a pickle as described in No. 8, until the next day, after which they
are dried with a cloth, put into a frying pan with a large piece of butter,
leaving them
< last page | next page >
Classic
Cook Books
|
