American Cookery

page 23

of cayenne, one pound butter, then dust with flour, then a layer of slices with
slices of veal and seasoning till compleated, cover the liquor, stew gently
three quarters of an hour. To make the forced meat balls--take one and half
pound veal, one pound grated bread, 4 ounces raw salt pork, mince and season
with above and work with 3 whites into balls, one or one an half inch diameter,
roll in flour, and fry in very hot butter till brown, then chop the brains fine
and stir into the whole mess in the pot, put thereto, one third part of the
fryed balls and pint wine or less, when all is heated thro' take off and serve
in tureens, laying the residue of the balls and hard boiled and pealed eggs into
a dish, garnish with slices of lemon.

      A Stew Pie.
Boil a shoulder of Veal, and cut up, salt, pepper, and butter half pound, and
slices of raw salt pork, make a layer of meat, and a layer of biscuit, or
biscuit dough into a pot, cover close and stew half an hour in three quarts of
water only.

      A Sea Pie.
Four pound of flour, one and half pound of butter rolled into paste, wet with
cold water, line the pot therewith lay in split pigeons, turkey pies, veal,
mutton or birds, with slices of pork, salt, pepper, and dust on flour, doing
thus till the pot is full or your ingredients expended, add three pints water,
cover tight with paste, and stew moderately two and half hours.

      A Chicken Pie.
Pick and clean six chickens, (without scalding) take out their inwards and wash
the birds while whole then joint the birds, salt and pepper the pieces and
inwards. Roll one inch thick paste No. 8, and cover a deep dish, and double at
the rim or edge of the dish, put thereto a layer of chickens and a layer of thin
slices of butter till the chickens and one and a half pound butter are expended,
which cover with a thick paste; bake one and a half hour.

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