491. Other various Pies

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

for mutton pies

mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]

for fillet of beef pies

fillet of beef cut into thin slices of the size of the lamb chops

for rump steak pies

rump steak ↝ Emu, full rump, raw [Poultry Products]
potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

for veal and ham pies

veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
ham ↝ Ham [Cold cuts and cured meats]

for veal sweetbreads and ham pies

veal sweetbreads ↝ Sweetbreads [Liver and organ meats]
ham ↝ Ham [Cold cuts and cured meats]
three parts of a pint of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

for fowl or rabbit pies

Fowls ↝ Guinea hen, meat only, raw [Poultry Products]
rabbits ↝ Rabbit [Lamb, goat, game]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped eschalots
a pint of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Instructions (14)

For mutton pies, follow the directions for hot raised pies.
For fillet of beef pies, cut the beef into thin slices the size of lamb chops.
For rump steak pies, lay a piece of steak at the bottom, seasoning and filling alternately with potatoes and the meat.
For veal and ham pies, season the veal and dip it in flour. Omit the potatoes.
For veal sweetbread and ham pies, pour about three parts of a pint of white sauce in after the pie is baked.
For fowl or rabbit pies, cut the fowl or rabbits into joints.
Put the fowl or rabbit joints into a stewpan with a piece of butter.
Season the fowl or rabbit joints well with pepper, salt, and chopped eschalots.
Cover the stewpan close and leave it for twenty minutes over a slow fire.
Add a pint of white sauce and simmer for ten minutes longer.
When cold, build the fowl or rabbit mixture up in the interior of the pie.
Cover the pie and bake for an hour in a warm oven.
Pies of the above description can be made in any size, either large enough for a family meal, or very small and round for a corner dish for a dinner party.
Most people who make them keep two different-sized moulds for the purpose.

Original Text

491. Other various Pies.—Hot raised pies may also be made with mutton by following the above directions. They are also very good made with fillet of beef cut into thin slices of the size of the lamb chops, or of rump steak, by laying a piece at the bottom, seasoning and filling alternately with potatoes and the meat; veal and ham pies are also excellent, but the potatoes in them had better be omitted, the veal however, seasoned and dipped in flour. Pies may also be made with veal sweetbreads and ham, but then about three parts of a pint of white sauce should be poured in after the pie is baked. Fowls or rabbits may likewise be cut into joints, and put into a stewpan, with a piece of butter, previously well seasoning them with pepper, salt, and chopped eschalots; cover the stewpan close, and leave it twenty minutes over a slow fire, when add a pint of white sauce, and simmer ten minutes longer, when cold build them up in the interior of the pie, which cover and bake an hour in a warm oven. Pies of the above description can of course be made of any size, either large enough for a family meal, or very small and round, for a corner dish for a dinner party; most people who are in the habit of making them, keep two different-sized moulds for the purpose.

Notes

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