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Classic
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page 127
may be made so of a great variety of things. Some are best eaten when cold, and,
in that case, there should be no suet put into the forcemeat that is used with
them. If the pie is either made of meat that will take more dressing, to make it
extremely tender, than the baking of the crust will allow; or if it is to be
served in an earthen pie-form; observe the following preparation:
Take three pounds of the veiny piece of beef (for instance) that has fat and
lean; wash it; and season it with salt, pepper, mace, and allspice, in fine
powder, rubbing them well in. Set it by the side of a slow fire, in a stew-pot
that will just hold it; put to it a piece of butter, of about the weight of two
ounces, and cover it quite close; let it just simmer in its own steam till it
begins to shrink. When it is cold, add more seasoning, forcemeat, and eggs: and
if it is in a dish, put some gravy to it before baking; but if it is only in
crust, don't put the gravy till after it is cold and in jelly, as has been
described in pages 111 and 112. Forcemeat may be put both under and ever the
meat, if preferred to balls.
Eel Pie.
Cut the eels in lengths of two or three inches, season with pepper and salt, and
place in the dish, with some bits of butter, and a little water; and cover it
with paste.
Cod Pie.
Take a piece of the middle of a small cod, and salt it well one night: next day
wash it; season with pepper, salt, and a very little nutmeg, mixed; place in a
dish, and put some butter on it, and a little good broth of any kind into the
dish.
Cover it with a crust; and when done, add a sauce of a spoonful of broth, a
quarter of a pint of cream, a little flour and butter, a grate of lemon and
nutmeg, and give it one boil. Oysters may be added.
Mackarel will do well, but do not salt them till used.
Parsley picked and put in, may be used instead of oysters.
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