Savoury Pies, Pasties, and Patties.—(No. 12.)
The piquance of pies may be regulated ad libitum, by sprinkling the articles with zest (No. 255), curry powder (No. 455, and see Nos. 457 and 459), or by covering the bottom of the dish with any of the forcemeats enumerated in Nos. 373 to 385, and making it into balls; lay one ring of these, and another of hard-boiled eggs cut in halves, round the top of the pie; and instead of putting in water, put strong gravy. After the pies are baked, pour in through a funnel any of the various gravies, sauces, &c.: truffles, mushrooms, wine, spices, pickles, &c. are also added. See also Nos. 396 to 402.
Mem. These are dishes contrived rather to excite appetite than to satisfy it. Putting meat or poultry into a pie is certainly the very worst way of cooking it; it is often baked to rags; and very rarely indeed does a savoury pie come to table that deserves to be introduced to the stomach.