French Pie

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
For the crust
For the filling
Instructions (11)
  1. To make a French Pie.
  2. To two pounds of flour put three quarters of a pound of butter, make it into a paste, and raise the walls of the pye.
  3. Roll out some paste thin, as for a lid, cut it into vine leaves, or the figures of any moulds you have; if you have no moulds, you may make use of a crocran, and pick out pretty shapes.
  4. Beat the yolks of two eggs, and rub the outside of the walls of the pie with it, and lay the vine leaves or shapes round the walls, and rub them over with the eggs.
  5. Fill the pie with the bones of the meat, to keep the steam in, that the crust may be well soaked: it is to go to table without a lid.
  6. Take a calf's head, wash and clean it well, boil it half an hour.
  7. When it is cold cut it in thin slices, and put it in a tossing-pan, with three pints of veal gravy, and three sweet-breads cut thin, and let it stew one hour, with half an ounce of morels, and half an ounce of truffles.
  8. Have ready two calves feet boiled and boned, cut them in small pieces, and put them into your tossing-pan, with a spoonful of lemon pickle and one of browning, Chyan pepper, and a little salt.
  9. When the meat is tender thicken the gravy a little with flour and butter, strain it, and put in a few pickled mushrooms, but fresh ones if you can get them.
  10. Put the meat into the pie you took the bones out, and lay the nicest part at the top.
  11. Have ready a quarter of an hundred of asparagus heads, strew them over the top of the pie, and serve it up.
Original Text
To make a French Pie. TO two pounds of flour put three quarters of a pound of butter, make it into a paste, and raise the walls of the pye, then roll out some paste thin, as for a lid, cut it into vine leaves, or the figures of any moulds you have; if you have no moulds, you may make use of a crocran, and pick out pretty shapes, beat the yolks of two eggs, and rub the outside of the walls of the pie with it, and lay the vine leaves or shapes round the walls, and rub them over with the eggs, fill the pie with the bones of the meat, to keep the steam in, that the crust may be well soaked: it is to go to table without a lid. Take a calf's head, wash and clean it well, boil it half an hour, when it is cold cut it in thin slices, and put it in a tossing-pan, with three pints of veal gravy, and three sweet-breads cut thin, and let it stew one hour, with half an ounce of morels, and half an ounce of truffles, then have ready two calves feet boiled and boned, cut them in small pieces, and put them into your tossing-pan, with a spoonful of lemon pickle and one of browning, Chyan pepper, and a little salt, when the meat is tender thicken the gravy a little with flour and butter, strain it, and put in a few pickled mushrooms, but fresh ones if you can get them; put the meat into the pie you took the bones out, and lay the nicest part at the top, have ready a quarter of an hun- dred of asparagus heads, strew them over the top of the pie, and serve it up.
Notes
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