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Classic
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page 40
A Sea Pie.
Four pound of flour, one and an 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 an 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 an half pound butter are
expended, which cover with a thick paste; bake one and an half hour.
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
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Classic
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