To prepare Meat or Fowls for raised Pies

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Meat/Fowl Preparation
Forcemeat
Instructions (9)
  1. When washed, put a good seasoning of spices and salt on the meat or fowl.
  2. Set it over a fire in a stewpan that will just hold the meat.
  3. Add a piece of butter.
  4. Cover close and let it simmer in its own steam till it shrinks.
  5. Allow it to cool before putting it into the pie.
  6. Chicken's sweetbreads, giblets, pigeon's meat, or almost any other meat can be used if well seasoned and made tender by stewing.
  7. A forcemeat can be prepared and placed under and over the meat.
  8. The forcemeat can be made from cold chicken or veal, fat bacon, shredded ham, herbs, bread, and seasoning, bound with one or two eggs or formed into balls.
  9. Alternatively, an earthen pie form can be used instead of crust.
Original Text
To prepare Meat or Fowls for raised Pies. When washed, put a good seasoning of spices and salt. Set it over a fire in a stewpan, that will just hold the meat: put a piece of butter, and, covering close, let it simmer in its own steam till it shrink. It must be cool before it be put into the pie. Chicken’s sweetbreads, giblets, pigeon’s meat, almost any thing will make a good pie, if well seasoned, and made tender by stewing. A forcemeat may be put under and over, of cold chicken or veal, fat bacon, shred ham, herbs, bread, and seasoning, bound with an egg or two, or in balls. Or instead of crust, use an earthen pie form.
Notes
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