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Classic
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page 131
bit, going down to the bottom of the dish; and when clone thus, thinner slices
can be cut; the different colours, and the clear jelly, have a beautiful marbled
appearance.
A small pie may be made to eat hot, which with high seasoning, oysters,
mushrooms, truffles, morels, has a very good appearance.
The cold pie will keep many days. Slices make a pretty side-dish.
Instead of isinglass, use a calf's-foot, or a cow-heel, if the jelly is not
likely to be stiff enough.
The pickled tongues of former calves'-heads may be cut in, to vary the colour,
instead of, or besides ham.
Excellent Pork Pies, to eat cold.
Raise common boiled crust into either a round or oval form, as you choose; have
ready the trimming and small bits of pork cut off when a hog is killed; and if
these are not enough, take the meat off a sweet bone. Beat it well with a
rolling-pin; season with pepper and salt, and keep the fat and lean separate.
Put it in layers, quite close up to the top: lay on the lid: cut the edge smooth
round, and pinch it; bake in a slow soaking oven, as the meat is very solid.
Directions for raising the crust will be given hereafter. The pork may be put
into a common dish, with a very plain crust; and be quite as good. Observe to
put no bone or water into pork-pie; the outside of the pieces will be hard,
unless they are cut small and pressed close.
Mutton Pie.
Cut steaks from a loin or neck of mutton that has hung; beat them, and remove
some of the fat. Season with salt, pepper, and a little onion; put a little
water at the bottom of the dish, and a little paste on the edge; then cover with
a moderately thick paste. Or raise small pies, and breaking each bone in two to
shorten it, season, and cover it over, pinching the edge. When they come out,
pour into each a spoonful of gravy made of a bit of mutton.
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