Pies

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

pie filling

half a pint of sack
a little stiff something bigger than a soup-plate
a thin layer of meat ↝ Pheasant, raw, meat only [Poultry Products]
a thin layer of citron cut very thin
a layer of mince meat
a thin layer of orange-peel cut thin ↝ Orange peel, raw [Fruits and Fruit Juices]
a little meat ↝ Pheasant, raw, meat only [Poultry Products]
half the juice of a fine Seville orange or lemon ↝ Orange, raw [Citrus fruits]
three spoonfuls of red wine ↝ Wine, red [Wine]
your crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

for meat pies

a neat's tongue ↝ Tongue [Liver and organ meats]
two pounds of the inside of a full loin of beef boiled

Instructions (5)

put it down close in a stone-pot, and it will keep good four months.
When you make your pies, take a little stiff something bigger than a soup-plate, lay a very thin crust all over it, lay a thin layer of meat, and then a thin layer of citron cut very thin, then a layer of mince meat, and a thin layer of orange-peel cut thin, then over that a little meat, squeeze half the juice of a fine Seville orange or lemon, and pour in three spoonfuls of red wine; lay on your crust, and bake it nicely.
These pies eat finely cold.
If you make them in little patties, mix your meat and sweet meats all equally.
If you chop meat in your pies, parboil a neat's tongue, peel it, and chop the meat as fine as possible, and mix with the rest; or two pounds of the inside of a full loin of beef boiled.

Original Text

half a pint of sack; put it down close in a stone-pot, and it will keep good four months. When you make your pies, take a little stiff something bigger than a soup-plate, lay a very thin crust all over it, lay a thin layer of meat, and then a thin layer of citron cut very thin, then a layer of mince meat, and a thin layer of orange-peel cut thin, then over that a little meat, squeeze half the juice of a fine Seville orange or lemon, and pour in three spoonfuls of red wine; lay on your crust, and bake it nicely. These pies eat finely cold. If you make them in little patties, mix your meat and sweet meats all equally. If you chop meat in your pies, parboil a neat's tongue, peel it, and chop the meat as fine as possible, and mix with the rest; or two pounds of the inside of a full loin of beef boiled.

Notes

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