The Art of Cookery Part 10

_Raised Turkey Pie with a Tongue._

BONE a turkey, and have ready a boiled pickled tongue; pare the princ.i.p.al part, put it into the center of the turkey with some light forcemeat well-seasoned, and some slices of throat sweetbreads. Sew it up, and put it into boiling water for ten minutes. Then make a crust with raised paste big enough to receive the turkey, which, when cold, put in with bards of fat bacon upon it and forcemeat at the bottom of the crust; then cover and ornament it as a raised chicken pie, and bake it. When it is to be served up, take off the lid and the bards of bacon, glaize the breast lightly, and add a cullis or green truffle sauce.

N. B. Pullets, chickens, partridges, and pheasants, may be done in the same manner; but instead of the tongue put in whole green truffles pared, and some truffles pounded with the forcemeat, and when served up, add a good cullis. Or, instead of a raised crust, they may be put in a dish and covered with puff paste, &c.

_Raised Macaroni Pie._

RAISE a crust and ornament and bake it, and when it is to be served up have ready some hot macaroni stewed and a white frica.s.see of chicken in separate stewpans. Put them alternately into the pie, strew a little grated parmezan cheese over it, put a slip of paper round the edge of the pie to prevent from burning, and colour the cheese with a salamander.

_Raised Beef Steak Pie._

TAKE prime steaks of a rump of beef, cut the skin from the fat, beat the steaks with a chopper, cut them into middling-sized pieces, then pa.s.s them with a bit of fresh b.u.t.ter, pepper, salt, lemon juice, and eschallots chopped, and when they are half done put them into a dish till cold. Blanch oysters, strain them, and preserve the liquor; then raise a crust, put a layer of steak at the bottom, some oysters upon it, and so alternately; cover the pie, ornament and bake it. When it is to be served up put into it a good cullis, with the oyster liquor and some ketchup mixed with it.

N. B. In the same manner put steaks and oysters into a deep dish, and cover them with puff paste.

_Veal Pie._

CUT the best end of a loin of veal into thin chops, take off part of the bone and some of the fat from the kidney, season with pepper and salt, put them into a deep dish with yolks of boiled eggs, cover with puff paste, egg and ornament with leaves, bake it, and when it is to be served up, put into it some good consume.

_Pork Pie._

TAKE a piece of loin of pork with the rind and part of the under bone cut off; then cut into chops, season them with pepper and salt, cover them with puff paste, bake the pie, and when it is to be served up put into it cullis, with the essence of two onions and a little mustard mixed with it.

N. B. I have directed puff paste to be used for meat pies, it having the best appearance when baked; but there is another mode which may be thought preferable; and which is, to mix together half a pound of sifted flour, six ounces of fresh b.u.t.ter, the yolks and whites of two eggs well beaten, and a little milk and salt; then knead it well.

_Eel Pie._

SKIN and clean the eels, cut them into pieces of two inches long, pa.s.s them with chopped parsley and eschallots, a little grated nutmeg, pepper, salt, and lemon juice, for five minutes; then put a little light forcemeat at the bottom of a deep dish, put the eels over it, cover with puff paste, bake it, and put into it some benshamelle or cullis.

_Mutton Pie._

TAKE off the bone from part of a loin of mutton, cut it into chops, and season with pepper and salt. Then put into a deep dish a layer of chops, and upon them some slices of peeled potatoes (and if approved, some thin slices of onions); put the remaining chops over, cover with puff paste, bake it, and add some cullis. Or, the chops may be pa.s.sed with sweet herbs, &c. and when cold put into small or large raised crusts with the above vegetables, and when baked add some cullis.

_Sea Pie._

TAKE small pieces of salt beef and pickle pork, veal and mutton chops, a goose or a duck cut into pieces, onions and potatoes cut into thick slices, and season with a little salt and plenty of pepper. Make a paste with beef suet chopped fine, some flour and water; knead them well together, then roll out the paste, sheet a large bowl with it, put into it the above ingredients alternately; cover it with the paste, put a cloth over, and boil four hours. When it is to be served up take off the cloth, make a little hole in the top, and add a good consume.

_Rissoles._

CUT into small slips breast of fowl, lean ham, pickle cuc.u.mbers, and anchovies; add to them consume, cayenne pepper, breadcrumbs, and raw yolk of egg. Simmer them over a fire for five minutes, and be careful not to let the mixture burn. Then put the mixture on a plate, and when cold, cut into pieces, and dip them in yolk of raw egg, afterwards in fine breadcrumbs, and mould them with the hands into what form you please. Have ready boiling lard, fry them of a nice colour, drain them dry, and serve them up with fried parsley under.

_To fry Parsley._

TAKE fresh gathered parsley, pick, wash, and drain it very dry with a cloth. Have ready clean boiling lard, put the parsley into it, keep stirring with a skimmer, and when a little crisp, take it out, put it on a drainer, and strew salt over.

_Puffs with Chicken, &c._

CHOP breast of fowl, lean ham, and half an anchovie; then add a small quant.i.ty of parsley, lemon peel, and eschallots, cut very fine, with a little cayenne and pounded mace. Put them into a stewpan with a ragout spoonful of benshamelle, set them over a fire for five minutes; then put the mixture on a plate, and when cold roll out puff paste thin, cut it into square pieces, put some of the mixture on them, fold the paste, run a jagger iron round to make them in form of a puff, fry them in boiling lard, and serve them up with fried parsley under.

_Wings and Legs of Fowls with Colours._

CUT the legs from a good-sized fowl and the wings as large as possible, leaving no breast bone; then fill the cavities with light forcemeat, sew them up neat, blanch them, drain them dry, wash the tops with raw white of egg, and lay a small quant.i.ty of forcemeat on it, and work a sprig with slips of lean ham and white and yellow omlets of eggs. Then put them into a stewpan with a little stock, cover the pan close, and stew them gently till done and the liquor nearly reduced. When they are to be served up, put under a cullis boiled almost to a glaize.

N. B. They may be done in the same manner and served up cold; or put round them savory jelly, instead of cullis, for an ornamental supper.

_Wings and Legs larded and glaized._

CUT the wings and legs and force them as before directed, then lard very neat and blanch them, and stew them with a little stock. When they are to be served up, glaize the larding, and put under a strong cullis, or sorrel sauce, or benshamelle.

N. B. They may be done likewise in the above manner, and served up cold for a ball supper.

_Fowl a la Menehout._

TAKE the bones out of the legs and wings, and draw them in; then split the fowl from the top to the bottom of the back, skewer it down close, pa.s.s it with chopped parsley, thyme, and eschallots, pepper, salt, and lemon juice. When three parts done put it on a dish, and when cold wash it with yolk of egg with a paste brush, strew breadcrumbs over, and broil gently till done and of a light brown colour. Serve it up with a cullis sauce under, with ketchup and lemon-pickle mixed in it.

_Pulled Chicken (or Turkey)._

BOIL a fowl till three parts done, and let it stand till cold; then take off the skin, cut the white meat into slips, put them into a stewpan, add a little cream, a very small quant.i.ty of grated lemon-peel and pounded mace, cayenne, salt, one eschallot chopped, a little lemon juice, and a spoonful of consume; thicken with a little flour and water, simmer it over a fire ten minutes, during which time score the legs and rump, season them with pepper and salt, broil them of a good colour, and serve them up over the pulled chicken.

_Another Way._

CUT the fowl as above, and add to it some benshamelle; or, instead of thickening with flour and water as the above, add, five minutes before it is to be served up, a leason of two eggs.

_Pullet a la Memorancy._

BONE it, leaving the legs and wings on; then season the inside with pepper, salt, and beaten spice. Put a light forcemeat into it, sew it up, truss it as for roasting, set it with hot water, lard it neat, and roast it gently with a veal caul over. When it is done, take off the caul, glaize the larding, and serve it up with white ragooed sweetbreads round it, or with strong cullis or plain benshamelle.

_Chickens with Lemon Sauce._

BOIL two chickens as white as possible, or braise them with bards of bacon over them; and when they are done wipe them dry and pour the sauce over.