HOW TO MAKE PIES
OF VARIOUS KINDS
Beef-Steak Pie—Prepare the steaks as stated
under Beefsteaks, and when seasoned and rolled with fat
in each, put them in a dish with
puff paste round the edges; put a little water in the dish,
and cover it with a good crust.
Chicken Pie—Cut the chicken in pieces, and boil
nearly tender. Make a rich crust with an egg or two to make it
light and puffy. Season the chicken and slices of ham with
pepper, salt, mace, nutmeg, and cayenne. Put them in layers,
first the ham, chicken, force-meat balls, and hard eggs in
layers. Make a gravy of knuckle of veal, mutton bones, seasoned
with herbs, onions, pepper, etc. Pour it over the contents of
the pie, and cover with paste. Bake an hour.
Cocoanut Pie—Take a teacup of cocoanut, put it
into a coffee-cup, fill it up with sweet milk, and let it soak
a few hours. When ready to bake the pie, take two
tablespoonfuls of flour, mix with milk, and stir in
three-fourths of a cup of milk (or water); place on the stove,
and stir until it thickens. Add butter the size of a walnut,
while warm. When cool, add a little salt, two eggs, saving out
the white of one for the top. Sweeten to taste. Add the
cocoanut, beating well. Fill the crust and bake. When done,
have the extra white beaten ready to spread over the top.
Return to the oven and brown lightly.
Cream Pie—Take eight eggs, eight ounces pounded
sugar, eight ounces flour, put all together into a stew-pan
with two glasses of milk, stir until it boils, then add quarter
pound of butter, and quarter pound of almonds, chopped fine;
mix well together, make paste, roll it out half an inch thick,
cut out a piece the size of a teaplate, put in a baking tin,
spread out on it the cream, and lay strips of paste across each
way and a plain broad piece around the edge, egg and sugar the
top and bake in a quick oven.
Fish Pie—Pike, perch and carp may be made into
very savory pies if cut into fillets, seasoned and baked in
paste, sauce made of veal broth, or cream put in before
Game Pie—Divide the birds, if large, into
pieces or joints. They may be pheasants, partridges, etc. Add a
little bacon or ham. Season well. Cover with puff paste, and
bake carefully. Pour into the pie half a cupful of melted
butter, the juice of a lemon, and a glass of sherry, when
rather more than half baked.
Giblet Pie—Clean the giblets well; stew with a
little water, onion, pepper, salt, sweet herbs, till nearly
done. Cool, and add beef, veal or mutton steaks. Put the liquor
of the stew to the giblets. Cover with paste, and when the pie
is baked, pour into it a large teacupful of cream.
Lamb Pasty—Bone the lamb, cut it into square
pieces; season with salt, pepper, cloves, mace, nutmeg, and
minced thyme; lay in some beef suet, and the lamb upon it,
making a high border about it; then turn over the paste close,
and bake it. When it is enough, put in some claret, sugar,
vinegar, and the yolks of eggs, beaten, together. To have the
sauce only savory, and not sweet, let it be gravy only, or the
baking of bones in claret.
Salmon Pie.—Grate the rind of one small lemon,
or half a large one; beat the yolks of 2 eggs; 4 tablespoons of
sugar; beat all together; add to this 1/2 pint of cold water,
with 1-1/2 tablespoons of flour in it; rub smooth so there will
be no lumps; beat the whites of two eggs to a stiff froth; stir
this in your pie-custard before you put it in the pan. Bake
with one crust, and bake slowly.
Salmon Pie—Grate the rind of a lemon into the
yolks of three fresh eggs; beat for five minutes, adding three
heaping tablespoonfuls of granulated sugar; after squeezing in
the juice of the lemon add half a teacupful of water; mix all
thoroughly, and place in a crust the same as made for custard
pie; place in oven and bake slowly. Take the whites of the
three eggs, and beat to a stiff froth, adding two
tablespoonfuls of pulverized sugar, and juice of half a lemon;
after the pie bakes and is cool, place the frosting on top, and
put into a hot oven to brown.
Mince-Meat—There are various opinions as to the
result of adding meat to the sweet ingredients used in making
this favorite dish. Many housewives think it an improvement,
and use either the under-cut of a well-roasted surloin of beef
or a boiled fresh ox-tongue for the purpose. Either of these
meats may be chosen with advantage, and one pound, after it has
been cooked, will be found sufficient; this should be freed
from fat, and well minced. In making mince-meat, each
ingredient should be minced separately and finely before it is
added to the others. For a moderate quantity, take two pounds
of raisins (stoned), the same quantity of currants, well washed
and dried, ditto of beef suet, chopped fine, one pound of
American apples, pared and cored, two pounds of moist sugar,
half a pound of candied orange-peel, and a quarter of a pound
of citron, the grated rinds of three lemons, one grated nutmeg,
a little mace, half an ounce of salt, and one teaspoonful of
ginger. After having minced the fruit separately, mix all well
together with the hand; then add half a pint of French brandy
and the same of sherry. Mix well with a spoon, press it down in
jars, and cover it with a bladder.
Good Mince Pies.—Six pounds beef; 5 pounds
suet; 5 pounds sugar; 2 ounces allspice; 2 ounces cloves; 3/4
pound cinnamon; 1/2 pint molasses; 1-1/4 pounds seedless
raisins; 2 pounds currants; 1/2 pound citron chopped fine; 1
pound almonds, chopped fine; 2 oranges; 1 lemon-skin, and all
chopped fine; 2 parts chopped apples to one of meat; brandy and
cider to taste.
Mock Mince Pies.—One teacup of bread; one of
vinegar; one of water; one of raisins; one of sugar; one of
molasses; one half-cup of butter; one teaspoon of cloves; one
of nutmeg; one of cinnamon. The quantity is sufficient for
three pies. They are equally as good as those made in the usual
Potato Pasty.—Boil and peel and mash potatoes
as fine as possible; mix them with salt, pepper, and a good bit
of butter. Make a paste; roll it out thin like a large puff,
and put in the potato; fold over one half, pinching the edges.
Bake in a moderate oven.
Potato Pie.—Skin some potatoes and cut them in
slices; season them; and also some mutton, beef, pork or veal,
and a lump of butter. Put layers of them and of the meat. A few
eggs boiled and chopped fine improves it.
Veal and Ham Pie.—Cut about one pound and a
half of veal into thin slices, as also a quarter of a pound of
cooked ham; season the veal rather highly with white pepper and
salt, with which cover the bottom of the dish; then lay over a
few slices of ham, then the remainder of the veal, finishing
with the remainder of the ham; add a wineglassful of water, and
cover with a good paste, and bake; a bay-leaf will be an
Vinegar Pie.—Five tablespoons vinegar, five
sugar, two flour, two water, a little nutmeg. Put in dish and