The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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306                            MEAT AND SAVORY PIES.
large enough to put yotfr finger in. When you are going to set the table for dinner put your pie in a moderate oven, and hasten the fire a little, and your pie will be ready. Serve hot in the same dish. The crust will be almost as light as snow flakes. Note.—Handle the dough as little as possible. Let the wind blow on it in a cool place. Some dredge a little flour over the flecks of butter and suet each time before turning the dough over.
Chicken Pie.—Cut up young chickens in proportion to the large­ness of the pie ; season with pepper and salt and a little mace and nutmeg, all in the finest powder (likewise a little cayenne, if approved). Put the chicken with slices of ham or fresh gammon of bacon, force meat balls and hard eggs by turns in layers. If it is to be baked in a dish, put in a little water, but none if it be a raised crust. By the time time it returns from the oven have ready a gravy of knuckle of veal or a bit of the scrag, with some shank bones of mutton seasoned with herbs, onions, mace and white pepper. If it is not to be eaten hot, you may add truffles, mosels, mushrooms, etc., but not, if to be eaten cold. If it is.made in a dish, put in as much jelly as will fill it; but in raised crust the gravy must be nicely strained, and then put in cold as jelly. To make the jelly clear, you may give it aboil with the whites of two eggs, after taking away the meat, and then run it through a fine lawn sieve.
Chicken Pie—(Mrs. Hobson, San Jose, Cal.).—Cut up the chicken and parboil it; then make a rich crust and line the sides of a bake-pan with it, then put in a layer of chicken, put in pieces of butter, some pepper, a little salt; then make some dumplings and drop a layer of them over the chicken, then add another layer of chicken, etc., and continue till the pan is full, and let the last layer be of chicken. Pour in till nearly full some of the liquor in which the chicken was boiled, then put on a top crust, make a hole in it and bake in a moderate oven, and as the liquor boils down pour in some more of the liquor through the hole in the top by a funnel.
Chicken Pie with Rice—(Mrs. B.)—Cut up the desired number of young chickens and drop them into a saltish water for 30 minutes. Have ready 2 quarts boiled rice, not steamed, into which stir 1 1-4 lbs. butter, 1 quart of milk, a little salt and 6 well-beaten eggs. Pour into your baking dish 1-2 the quantity of this mixture and a few slices of ham in it, then pour in the remainder of the rice and eggs, and rub a little flour and milk smoothly together and put on the top to make it brown nicely. This pie is sufficient for twenty persons.
The Old Virginia Potpie—(Colonial),—This old-fashioned and incomparable pie is best made in a deep Dutch oven, whether large or small, to suit the number of guests or persons expected to par-