Puff-Paste Crust Pie

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
crust
filling
liquor
Instructions (7)
  1. Make a good puff-paste crust.
  2. Cut your meat into pieces.
  3. Season it to your palate with pepper, salt, mace, cloves, and nutmeg finely beat.
  4. Lay it into your crust with a few lambstones and forcemeat balls seasoned as your meat, some oysters and force-meat balls, hard yolks of eggs, and the tops of asparagrass two inches long, first boiled green.
  5. Put butter all over the pye.
  6. Put on the lid and set it in a quick oven an hour and a half.
  7. Have ready the liquor, made thus: take a pint of gravy, the oyster liquor, a gill of red wine, and a little grated nutmeg; mix all.
Original Text
MAKE a good puff-paste crust, cut your meat into pieces, sea- son it to your palate with pepper, salt, mace, cloves, and nut- meg finely beat; lay it into your crust with a few lambstones and forcemeat balls seasoned as your meat, some oysters and force- meat balls, hard yolks of eggs, and the tops of asparagrass two inches long, first boiled green; put butter all over the pye, put on the lid and set it in a quick oven an hour and a half, and then have ready the liquor, made thus: take a pint of gravy, the oyster liquor, a gill of red wine, and a little grated nutmeg; mix all
Notes
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