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

A reference manual of household management in Victorian times.

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to add the liver chopped up with parsley.) Lay the breasts downward, to keep I hem juicy, a litttle ham is laid on each pigeon and a hard-boiled egg between each two ; but neither of these is necessary, and by some persons are considered no improvement. Putin half pint of gravy or broth and have ready a little more to pour in boiling hot at an aperture in the top of the pie, when it comes out of the oven. Season the gizzards, and, if you cut them off, two joints of the pin­ions, and lay them in the middle of the dish ; lay on the top crust and make a hole in the center, wherein may be stuck some of the feet nicely cleaned. Wash the crust with the yolk of an egg well beaten. One hour and a half will bake a pigeon pie, unless very large indeed.
Giblet Pie.—After very nicely cleansing goose or duck giblets stew them with a small quantity of water, onion, black pepper and a bunch of sweet herbs till nearly done; let them grow cold, and if not enough to fill the dish, lay a beef, veal or two mutton steaks at the bottom, or more. Put the liquor of the stew to bake with the above, and when the pie is baked pour into it a large teacupful of cream. Sliced potatoes added to it eat extremely well.
Lobster Pie.—Boil 2 or 3 small lobsters, remove the tails, cut them in two, take out the insides, divide each into 4 pieces, iaythem in a small dish, then put in the meat of the claws and that which has been picked from the body, clear the latter of the finny parts and take out the substance, beat the spawn in a mortar, do the same by the shells, set them on to stew with some water, 2 or 4 spoonfuls of vinegar, pepper, salt and pounded mace, and add a piece of but­ter rolled in flour; when the goodness of the shell is extracted give the whole a good boiling and strain it into the dish ; strew some crumbs over it and cover it with a paste. Bake it slowly and take it out as soon as the crust is done.
Oyster Pie.—Take out the liquor in opening the oysters, strain, beard and parboil the fish; do the same with sweet breads, which last must be cut in slices and disposed with oysters in layers, seasoned lightly with salt or not, pepper and mace. Put 1-2 teacupful of the liquor and as much grkvy into the dish; cover the oysters with crust and bake the pie in a slow oven. On taking it out add a cup­ful of cream, some nice oyster liquor and a cupful of white gravy, warm, but not boiling. Minced Pie without Meat or Apples.—One teacup seeded raisins, 1 teaspoonful molasses, 1 teacup sugar, 1 teacup water, 1-2 teacup cider vinegar, 1-2 teacup melted butter, 3 soda crackers rolled, 1-2 teaspoonful cloves, 1 teaspoonful cinnamon.
Minced Pies.—Boil 4 lbs. lean beef and chop it fine. Pick and chop 3 lbs. suet, wash 2 lbs. currants, 1 of raisins, grate the peel of