American Cookery

page 24

Or if your oven be poor, parboil the chickens with half a pound of butter, and
put the pieces with the remaining one pound of butter, and half the gravy into
the paste, and while boiling, thicken the residue of the gravy, and when the pie
is drawn, open the crust, and add the gravy.

      Minced Pies. A Foot Pie.
Scald neets feet, and clean well, (grass fed are best) put them into a large
vessel of cold water, which change daily during a week, then boil the feet till
tender, and take away the bones, when cold, chop fine, to every four pound
minced meat, add one pound of beef suet, and four pound apple raw, and a little
salt, chop all together very fine, add one quart of wine, two pound of stoned
raisins, one ounce of cinnamon, one ounce mace, and sweeten to your taste; make
use of paste No. 3--bake three quarters of an hour.

Weeks after, when you have occasion to use them, carefully raise the top crust,
and with a round edg'd spoon, collect the meat into a bason, which warm with
additional wine and spices to the taste of your circle, while the crust is also
warm'd like a hoe cake, put carefully together and serve up, by this means you
can have hot pies through the winter, and enrich'd singly to your company.

      Tongue Pie.
One pound neat's tongue, one pound apple, one third of a pound of Sugar, one
quarter of a pound of butter, one pint of wine, one pound of raisins, or
currants, (or half of each) half ounce of cinnamon and mace--bake in paste No.
1, in proportion to size.

      Minced Pie of Beef.
Four pound boiled beef, chopped fine, and salted; six pound of raw apple chopped
also, one pound beef suet, one quart of wine or rich sweet cider, one ounce
mace, and cinnamon, a nutmeg, two pounds raisins, bake in paste No. 3, three
fourths of an hour.

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