Page:Art of Cookery 1774 edition.djvu/173

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MAKE a good puff-paste crust, cut your meat into pieces, season it yo your palate with pepper, salt, mace, cloves, and nutmeg finely beat; lay it into your crust with a few lamb stones and sweetbreads seasoned as your meat, also some oysters and force-meat balls, hard yolks of eggs, and the tops of asparagus two inches long, first boiled green; put butter all over the pie, put on the lid and set it on a quick oven an hour and a half, and then have ready the liquor, made thus: take a ping of gravy, the oyster liquor, a gill of red wine, and a little grated nutmeg: mix all together with the yolks of two or three eggs beat, and keep it stirring one way all the time. When it boils, pour it into your pie; put on the lid again. Send it hot to table. You must make liquor according to your pie.

FIRST set four calves feet on in a sauce-pan in three quarts of water, with three or four blades of mace; leat them boil softly till there is about a pint and a half, then take out your feet, strain the liquor, and mae a good crust; cover your dish, then pick off the flesh from the bones, lay half in the dish, strew half a pound of currants clean washed and picked over, and half a pound of raisins stoned; lay on the rest of the meat, then skim the liquor, sweeten it to the palate, and put in half a pint of white wine; pour it into the dish, put on your lid, and bake it an hour and a half.

MAKE your crust ready, then take the thin collops of the best end of a leg of veal, as many as you think will fill your pie; hack them with the back of a knife, and season them with salt, pepper, cloves, and mace: wash over your collops with a bunch of feathers dipped in eggs, and have in readiness a god handful of sweet-herbs shred small. The herbs must be thyme, parsley, and spinach, the yolks of eight hard eggs minced, and a few oysters parboiled and chopped, some beef-suet shred very fine; mix these together, and strew them over your collops, then sprinkle a little orange flour water over them, roll the collops up very close, and lay them in your pie, strewing the seasoning over what is left, put butter on the top, and close your pie. When it comes out of the oven, have ready some gravy hot, and pour into your pie, one anchovy dissolved