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Classic
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page 74
surface, pour the liquor, in which the fowl was boiled, over the whole, and bake
it in a brisk oven or stove.
POTATO PIE.
Mash about a pound of boiled potatoes, a tea-spoonful of salt, a cup of sweet,
rich cream, an ounce of butter; spread it in a baking pan, as you would crust;
take cold ham, chicken, beef, or any tender meat, mince it neatly, and lay it in
the pan, pour over it a few table-spoonsful of catsup, either walnut or tomato,
then another layer of potatoes, then meat, finally a crust of potatoes. Bake it
very gradually, but be sure that it is hot throughout.
SAUSAGE-HOOSIER FASHION.
Peel six potatoes, lay them in a stewpan with salt and pepper sprinkled over
them, then cut in small pieces three small sausages, a small slice of lean ham,
minced neatly, the crumbs of two crackers, or a slice of toasted bread, crumbled
over the surface, another layer of potatoes, pour in a cup of water with melted
butter; stew it slowly.
BEEFSTEAK PIE.
Take a large beefsteak, fry it slightly in very hot lard, cut it up, and let it
cool. Line your pan with rich pie-crust, put in a layer of beef, salt, pepper,
and catsup, then lay on some potatoes sliced very thin, with some very
fine-chopped onions, a little
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