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Classic
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page 129
and lay it at the bostom of the dish. Take the flesh of soles, small cod, or
dressed turbot, and lay them on the forcemeat, having rubbed it with salt and
pepper: pour the gravy over and bake.
Observe to take off the skin and fins, if cod or soles.
Pilchard 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, two or three salted
pilchards which have been soaked for some hours the day 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 half a pint of
scalded cream.
Beef-steak Pie.
Prepare the steaks as in page 37, and when seasoned and rolled with fat in each,
put them in a dish with puff paste round the edges; put a little water in the
dish, and cover it with a good crust.
Veal Pie.
Take some of the middle, or scrag, of a small neck; season it; and either put to
it, or not, a few slices of lean bacon or ham. If it is wanted of a high relish,
add mace, Cayenne, and nutmeg, to the salt and pepper; and also forcemeat and
eggs; and if you chuse, add truffles, morels, mushrooms, sweetbreads cut into
small bits, and cocks'-combs blanched, if liked. Have a rich gravy ready, to
pour in after baking.--It will be very good without any of the latter additions.
A rich fad Pie.
Cut steaks from a neck or breast of veal; season them with pepper, salt, nutmeg,
and a very little dove in powder. Slice two sweetbreads, 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 sweetbreads, and some oysters up to the top of the dish. Lay
over the whole some very thin slices of ham, and fill up the dish with water;
cover; and when it is taken out of the oven,
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