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Classic
Cook Books
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sweeten to your taste; make use of paste No.3--bake three quarters of an hour.
Weeks after, when you have occasion to use them, carefully raise the top crust,
and with a round edg'd spoon, collect the meat into a bason, which warm with
additional wine and spices to the taste of your circle, while the crust is also
warm'd like a hoe cake, put carefully together and serve up, by this means you
can have hot pies through the winter, and enrich'd singly to your taste.
Tongue Pie.
One pound neat's tongue, one pound apple, one third of a pound of Sugar, one
quarter of a pound of butter, one pint of wine, one pound of raisins, or
currants, (or half of each) half ounce of cinnamon and mace--bake in paste No.
1, in proportion to size.
Minced Pie of Beef.
Four pound boiled beef, chopped fine, and salted; six pound of raw apple chopped
also, one pound beef suet, one quart of wine or rich sweet cyder, one ounce
mace, and cinnamon, a nutmeg, two pounds raisins, bake in paste No. 3, three
fourths of an hour.
Observations.
All meat pies require a hotter and brisker oven than fruit pies, in good
cookeries, all raisins should be stoned. As people differ in their tastes, they
may alter to their wishes. And as it is difficult to ascertain with precision
the small articles of spicery; every one may relish as they like, and suit their
taste.
An egg Pie.
Shred the yolks of twenty hard eggs with the same quantity of marrow and
beef-suet; season
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Classic
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