304 MEAT AND SAVORY PIES.
mutton, and so on, till the dish is full; add the gravy, cover with a crust and bake for 1 hour. Seasonable at any time.
Lamb Pie.—Make it of the loin, neck or breast. The breast of house lamb is one of the most delicate things that can be eaten. It should be lightly seasoned with pepper and salt; the bone taken out, but not the gristles. A Small quantity of jelly should be put in hot, but the pie should not be eaten till cold. Put in two spoonfuls of water before baking. Grass lamb makes an excellent pie, and may be either boned or not, but not to bone it is perhaps the best. Season only with pepper and salt. Put two spoonfuls of water and as much gravy when it comes from the oven. N. B.—Meat pies being fat, it is best to let out the gravy on one side and put it in again by a funnel, at the center, and a little more may be added.
Meat Pip:s.—It is important to have a hole in the top crust.
Boned Beefsteak Pie.—Cut the skins from the fat of rump steaks, beat them, put them over the fire with a little butter, pepper, lemon juice and shalots chopped fine; when half-done, lay them in a dish till cold. Blanch and strain some oysters and preserve the liquor; put a layer of steaks at the bottom of the pie, another of oysters over that, and so on, alternately. When done, put in some gravy with the oyster liquor and catsup.
Podovies or Beef Patties.—Shred underdone dressed beef with a little fat, season with pepper and salt and a little shalot or onion. Make a plain paste, roll it thin, cut it into shape like an apple puff; fill it with the mince, pinch the edges and fry them a nice brown. The paste should be made with a little butter, eggs and milk.
Turkey Patties.—Mince some of the white part, and with grated lemon, nutmeg and salt, a very little white pepper, cream and a very little butter warmed. Fill the patties.
Southern Potpie.—Boil the backbone of a hog a little ; then chop it up, leaving two joints in a piece; then line a large pan or Dutch oven with a rich pie paste and put the bone in with pepper and salt, or, if the bone be salted, very little is needed. Chop some pieces of fat, unsalted pork, the best, and put in. Skim the rich portion or foam all off of the broth in which the meat has been boi'ed and pour that over the meat until it is two-thirds full; then put a short paste cover over it. Make a hole with your finger for the soup to come out when it boils. Bake moderately. When a nice brown take it up and serve cold for dinner. It can be rewarmed if some portion remains uneaten.
Veal Potpie—(Rizpah).—Slice thinly 2 lbs. of veal and boil in water till tender, season and add 6 potatoes sliced; boil until done and pour into a deep pan ; stir in 2 spoonful of flour and cover with a biscuit crust. Bake a light brown. Be sure to have plenty gravy in the pie.