604. Raised Pie of Pheasant.—Proceed precisely as for the pie of fowl, but of course using a pheasant, an old one would answer the purpose if kept long enough, but all the sinews of the legs must be taken out in boning it, the fillets of the breast also, being very thick, may be partly cut out and used with the veal for the interior; if in a situation to obtain rabbits, the fillets of them might be used instead of veal for the interior, and the legs for forcemeat.
For gravy, break up the bones of the birds, which put into a stewpan with a glass of sherry, an onion, a few sprigs of thyme, parsley, and a bay-leaf; let it simmer a minute over the fire, then add a pint of broth and a little isinglass or gelatine, let the whole simmer for an hour, giving it a nice brown color, when pass it through a sieve into a smaller stewpan, place it again upon the fire, skim off all the fat, and reduce it to half a pint, and when the pie is baked, pour it in, shaking the pie a little to mix well; serve when cold.
Pies of grouse, partridges, moor fowls, &c. are made precisely in the same manner, using one or more according to the size you wish to make your pie. The fillets of hares are likewise excellent in pies, whilst the legs might be jugged or converted into soup.
Capons, poulards, green geese, or ducklings may also be served in a pie by proceeding as directed for fowls, but managing the size of the pie, and seasoning in proportion.
Pigeon pie can also be made in the same way, but then the meat with which the interior of the birds is filled must be cut much smaller, and require less time in cooking.
605. Simple method of making Pies.—Make two pounds of flour into a paste, as No. 602, and also two pounds of forcemeat, mould three quarters of the paste into a ball, which, with a rolling-pin, roll to about half an inch in thickness and of an oval shape; lay half the forcemeat in the centre, which spread over to within two inches of the rim, having prepared and sautéd some veal and ham as directed for the veal and ham pie, No. 602, lay them alternately upon the forcemeat, with which again cover the meat, laying a pat of butter and a bay-leaf upon the top; roll out the remainder of the paste of an oval shape, but much thinner than the other, damp the paste around with a little water, and lay the sheet of paste over, pressing it down with the finger and thumb, then wet the top, and bring up the paste at the sides, which will stick to it, thus forming a long square pie, with the trimmings of the paste form a few leaves, with which decorate it according to fancy, egg the whole well over, make a hole in the top, and bake two hours in a moderate oven; when done, pour in the gravy, as for pies made in moulds, and put by to serve cold. A square piece of puff paste laid upon the top, and ornamented previous to baking, is also a great improvement. Some gravy, as above, may of course be introduced.
You will perceive, my dear Eloise, from this one receipt, that any kind of poultry, game, or meat pies, might be made in the same manner. To carve, they should be cut across in thin slices through paste and all. When we are alone I frequently make a very small one for luncheon, generally grating half a pound of sausage meat, with which I mix an egg and a little chopped eschalots, frying the veal or lean bacon or ham, and proceeding as for the larger ones; from three quarters of an hour to an hour would be sufficient to bake it; at times I make it with a pigeon, partridge, or two plovers stuffed, and surrounded with forcemeat, but boned: they are very excellent hot.