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Classic
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page 115
all the scum, boil quite hard, season with pepper and salt to your taste, always
remembering that the crust will take up part of the seasoning; when this is done
cut off your crust in pieces of equal size, but do not roll or mould them; lay
them on top of the meat, so as to cover it; put the lid on the pot closely, wrap
a cloth around it, in order that no steam shall escape; and by no means allow
the pot to stop boiling.
The crust for pot-pie should be raised with yeast. To three pints of flour add
two ounces of butter, a little salt, and wet with milk sufficient to make a soft
dough; knead it well and set it away to rise; when quite light, mould and knead
it again, and let it stand, in winter, one hour, in summer, one half hour, when
it will be ready to cut.
In summer you had better add one-half a teaspoonful of soda when you knead it
the second time, or you may wet it with water, and add another bit of butter.
VEAL PIE.
Cut the veal into rather small pieces or slices, put it in a stew-pan, with hot
water to cover it; add to it a tablespoonful of salt, and set it over the fire;
take off the scum as it rises; when the meat is tender turn it into a dish to
cool; take out all the small bones, butter a tin or earthen basin or
pudding-pan, line it with pie paste, lay some of the parboiled meat in to half
fill it; put bits of butter in the size of a hickory nut all over the meat;
shake pepper over, dredge wheat flour over, until it looks white, then fill it
nearly to the top with some of the water in which the meat was boiled; roll a
cover for the top of the crust, puff-paste it, giving it two or three turns, and
roll it to nearly half an inch thickness; cut a slit in the centre, and make
several small incisions on either side of it, put the crust on, trim the edges
neatly with a knife; bake one hour in a quick oven. A breast of veal will make
two two-quart basin pies; half a pound of nice corned pork, cut in thin slices,
and parboiled with the meat, will make it very nice, and very little, if any,
butter, will be required for the pie; when pork is used, no other salt will be
necessary. Many are fond of thin slices of sweet ham cooked with the veal for
pie.
VEAL STEW.
Cut up two or three pounds of veal into pieces three inches long and one thick.
Wash it, put it in your stew-pan with two quarts of water, let it boil skim it
well, and, when all the scum is removed, add pepper and salt to your
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