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Classic
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page 75
parsley, then a layer of beef, then, again, potatoes; cover it with crust. Take
the gravy that the steak was fried in, put into it a cup of cream and a lump of
butter, say an ounce, well rubbed in browned flour; let it simmer a minute or
two, then make a hole in the middle of the top crust, and pour in the gravy; if
too thick, add a gill of water.
Bake very slowly, and be very sure not to have it too brown.
VEAL--WESTERN FASHION.
Cut up your veal in neat, thin slices, beat it with a little salt and pepper
sprinkled over it, put it in a saucepan, with a cupful of carrots, cut very
fine, one of onions and turnips, cut the same way, a handful of brown
bread-crumbs, a tea-spoonful of pepper, and an ounce of butter. Let it stew very
slowly, and, when done, add some catsup.
POT APPLE PIE.
Pare and slice your apples, and put them in a pot. Make your crust of a half a
pint of sour milk, sweeten it with a little molasses, add a little allspice, lay
it over the top of your apples, leave an opening for the steam to pass through;
put a little water to your apple, let it stew slowly, three-quarters of an hour;
when done, take up your crust in one dish, spice and sweeten your apple in
another; slice your crust, and cover it with your apples. To be eaten with
butter, while warm.
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