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Classic
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page 130
pour in at the top, through a funnel, a few spoonfuls of good veal-gravy, and
some cream to fill up; but first boil it up with a tea-spoonful of flour.
Truffles, if approved.
Veal (or Chicken) and Parsley Pie.
Cut some slices from the leg or neck of veal; if the leg, from about the
knuckle. Season them with salt; scald some parsley that is picked from the
stems, and squeeze it dry; cut it a little, and lay it at the bottom of the
dish; then put the meat, and so on, in layers. Fill the dish with new milk, but
not so high as to touch the crust. Cover it; and when baked, pour out a little
of the milk, and put in half a pint of good scalded cream.
Chicken may be cut up skinned, and made in the same way.
Veal-olive Pie.
Make the olives as directed in page 51; put them round and round the dish,
making the middle highest. Fill it up almost with water, and cover it. Add
gravy, cream, and flour.
Calf's-head Pie.
Stew a knuckle of veal till fit for eating, with two onions, a few isinglass
shavings, a bunch of herbs, a blade of mace, and a few pepper-corns, in three
pints of water. Keep the broth for the pie. Take off a bit of the meat for the
balls, and let the other be eaten, but simmer the bones in the broth till it is
very good. Half-boil the head, and cut it in square bits; put a layer of ham at
the bottom; then some head, first fat then lean, with balls and hard eggs cut in
half, and so on till the dish be full: but be particularly careful not to place
the pieces close, or the pie will be too solid, and there will be no space for
the jelly. The meat must be first pretty well seasoned with pepper and salt, and
a scrape or two of nutmeg. Put a little water and a little gravy into the dish,
and cover it with a tolerably thick crust; bake it in a slow oven, and, when
done, pour into it as much gravy as it can possibly hold, and do not cut it till
perfectly cold; in doing which, observe to use a very sharp knife, and first cut
out a large
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