1244. YORKSHIRE, OR CHRISTMAS PIE.
Next, pare off the sinewy skin from the mouse-piece, or inner part of a leg of veal, daube it with seasoned lardoons of fat bacon, then place this and an equal quantity of dressed ham, with the capon.
Prepare four pounds of hot-water paste (No. 1251); take two-thirds of this, mould it into a round ball on the slab with the palm of the hand, and then roll it out in the form of a band, about two feet long and six inches wide; trim the edges, and pare the ends square, taking care to cut them in a slanting direction; wet them with a paste-brush dipped in water, mixed with a little flour, and wrap them over one another neatly and firmly, so as to show the join as little as possible. Next, roll out half the remainder of the paste, either in a circular or oval form, about a quarter of an inch thick, to the size the pie is intended to be made; place this, with buttered paper under it, on a baking-sheet, wet it round the edge with a paste-brush dipped in water, and stick a narrow band of the paste, about half an inch high, all round the pie within about an inch of the edge; the wall or crest of the pie is to be raised up round this, and by pressing on it with the tips of the fingers, it should be made to adhere effectually to the foundation. Then, by pressing the upper part of the pie with the fingers and thumbs of both hands, it will acquire a more elegant appearance, somewhat resembling the curved lip of a vase. The base must be spread out in proportion to the top, by pressing on it with the thumb. The bottom and sides of the pie should now be lined with a coating of forcemeat of fat livers (No. 247), or, if preferred, with veal and fat bacon, in equal proportions, well-seasoned, chopped fine and pounded; next, place in the veal and ham, previously cut up in thick slices and well-seasoned, and fill up the cavity with some of the force-meat; then add the capon, and cover it over and round, with the remainder of the force-meat, placing some truffles in with it, and cover the whole with thin layers of fat bacon. Roll out the remainder of the paste, and after wetting this and the pie round the edges, use it to cover in the pie, pressing the edges of both tightly with the fingers and thumb, in order to make them adhere closely together; trim the edge neatly and pinch it round with the pastry pincers. The pie should then be egged over and decorated, for which latter purpose a similar band of paste must be used, being first rolled out thin, then cut out in the form of leaves, half-moons, rings, &c., and arranged according to the designs contained in No. 249: or, if preferred, a moulding raised from decorating boards with some of the pastry may be used instead. The pie must then be placed in the oven, and baked for about four hours, and when done should be withdrawn and about a pint of strongly-reduced consommé (made from the carcasses of the capons, two calves' feet and the usual seasoning), should be introduced within it through a funnel: it must then be kept in a cold place until wanted for use, when the cover should be carefully removed without breaking it, and after the top of the pie has been decorated with some bright aspic-jelly, it may be put on again and sent to table.
Note.—For making pies of turkeys, fowls, pheasants, grouse, par-tridges, &c., follow the above directions.
1244. YORKSHIRE, OR CHRISTMAS PIE.
First, bone a turkey, a goose, a brace of young pheasants, four partridges, four woodcocks, a dozen snipes, four grouse, and four widgeons; then boil and trim a small York ham and two tongues. Season and garnish the inside of the fore-named game and poultry as directed in the foregoing case, with long fillets of fat bacon and tongue, and French truffles; each must be carefully sewn up with a needle and small twine, so as to prevent the force-meat from escap-ing while they are being baked. When the whole of these are ready, line two round or oval braiz-ing-pans with thin layers of fat bacon, and after the birds have been ar-ranged therein in neat order, and covered in with layers of bacon and buttered paper, put the lids on and set them in the oven to bake rather slowly, for about four hours; then withdraw them, and allow them to cool.