302 MEAT AND SAVORY PIES.
A Rich Veal Pie.—Cut steaks from a neck or breast of veal, season them with pepper, salt, nutmeg and a very little clove in powder. Slice 2 sweet breads and season them in the same manner; lay a puff paste on the ledge of the dish, then put the meat, yolks of hard eggs, the sweet bread and some oysters up to the top of the dish. Lay over the whole some very thin slices of ham or middlings, and fill up the dish with water ; cover, and when it is taken out of the oven pour in at the top through a funnel a few spoonfuls of good veal gravy and some cream to fill up, but first boil it up with a tea-spoonful of flour, add truffles, &c, if approved, in pieces, according to the size of the pie; place them in first, then some artichoke bottoms, cut in 4 pieces each, next some tops of asparagus, parsley, onions, mushrooms, yolks of hard eggs and fine meat balls. Steam the whole with pepper and salt; put in plenty of water, cover the pie and bake it 2 hours. On taking it out pour in some rich veal gravy thickened with cream and flour.
Veal (or chicken) and Parsley Pie.—Cut some slices from the leg or neck of veal; if the leg, from the knuckle, season with salt, scald some parsley that is picked from the steins and squeeze it dry, cut it a little and lay it at the bottom of the dish, then put the meat, and so on, in layers. Fill the dish with new milk, but not so high as to touch the crust. Cover it, and when baked pour out a little of the milk and put in 1-2 pint of good scalded cream. Chicken may be cut up, skinned and made in the same way.
Herring and Leek Pie.—Clean and skin the white part of some large leeks, scald in milk and water and put them in layers into a dish, and between the layers 2 or 3 salted herring or salmon in pieces; 1-2 pound which has been soaked for 24 hours before; cover the whole with a good plain crust. When the pie is taken out of the oven lift up the side crust with a knife and empty out all the liquor, then pour in 1-2 pint scalded cream.
Veal Patties.—Mince some veal that is not quite done with a little barley, lemon peel, a scrape of nutmeg and a bit of salt; add a little cream and gravy; first moisten the meat, and if there is any ham scrape a little and add to it. Do not warfti it till the patties are baked.
Critten or Crackling Pie.—When a bacon hog is killed the inward fat is melted for lard and strained off. What remains in the strainer is called critten or crackling, to 1 pound of which add 1 lb. of currants and 1-2 pound of plums, the latte stoned and chopped; x pound of apples chopped fine, 1 pound c? ambs of bread, the yolks