Beef Pie

Mince meat and put in a pie-dish, chop some parsley and thyme, grate a little nutmeg over it, and mix well together. Add water or stock enough to make it very moist, pepper and salt to taste, and fill dish with mashed potatoes. Bake in oven until brown.

Ghicken-and-Ham Pie

Season well some slices of boiled ham, lay them in a dish lined with puff pastr ; then season some pieces of chicken and place them on the ham with the yolks of hard-boiled eggs. Cover these with more slices of ham, put some gravy in, and cover with a puff-paste. Bake well, and serve hot.

Gobble Pie

One pound of steak, one large onion, a little parsley, two pounds of potatoes, and seasoning. Cut the steak into large pieces. Chop onion and parsley and roll into each piece of steak. Place meat and seasoning in a pie-dish, and cover with water. Peel potatoes and place on top. Bake for one and a half hours.

Cottage Pie

Mince some cold meat. Moisten with a little gravy; season with onions, salt, pepper, and a little ketchup. Mash some potatoes with a little milk. Line a pie-dish with this, put in the mince, and cover with a thick layer of potatoes. Bake till a nice brown.

Cow-heel Pie

Cut a small cow-heel into pieces about the size of a walnut. Place in a pie-dish with about three-quarters of a pound of beef-steak. Cover with cold water, and stew in a hot oven about two hours. Add pepper and salt to taste, and a little flour to thicken the gravy.

Cover with a crust made of one pound of flour, seven ounces of lard, two tea-spoonfuls of baking-powder, and one dessertspoonful of salt. Mix to a stiff paste with cold water. Cover the dish, and bake the pie in a hot oven to a nice brown colour. Be sure to make a hole in the paste to let the steam out.

Devonshire Pie

Take half a pound of chopped parsley, some fresh meat, a teacupful of cream or milk, three eggs, pepper, salt, and a teacupful of water. Place alternate layors of parsley and meat seasoned with popper and salt, and add water. Cover with ordinary pastry. Bake three-quarters of an hour; strain water off; beat up eggs, add milk or cream, put back in oven to sot eggs for five or six minutes.

French Pie

One pound of cold minced meat or sausage, two and a half pounds of potatoes, half an onion, one ounce of butter, one ounco of flour, half-pint of water, few drops of browning. Boil the potatoes, mash them with butter, a little milk, pepper, and salt. Molt the butter m a pan, brown the onion in it, stir in the flour, add the water, and stir till boiling.

Place the meat or sausage in the gravy, add the browning, and cook gently a quarter of an hour. Pour it into the bottom of a pie-dish, pile the potatoes on top; and bake twenty minutes until brown.

Giblet Pie

Wash a pound of giblet3 and cut into convenient sizes, also cut up one pound of steak, put all in a stew-pan with two onions cut in four pieces, a teaspoonful of chopped parsley, and a teaspoonful of Worcester sauce. Cover all with cold wator, and simmer very gently for an hour and a half. Arrange in a pie-dish, dredge all with seasoned flour, and pour over the gravy, cleared of fat. Cover the pie with a short crust, and bako for an hour in a steady oven.

Gooseberry Pie

Stew the gooseberries in a little water, barely enough to keep them from burning, then sweeten to taste with brown sugar. Fill a shallow plate, which has been covered with a pastry crust, with a thin layer of the Btewed fruit, then cover with the upper crust and bake until brown.

Hare Pie, – Chop up the remains of a hare, having first removed all bones. Fry half a pound of fat bacon, put a layer of it into a deep pie-dish, then a layer of bread-crumbs, and finally a layer of hare mixed with a little mashed potato. Over this pour enough gravy or stock to prevent it being dry. Use up all the ingredients in the samo way until the dish is full. Finish off with mashed potatoes on top, put little pieces of butter here and there, and bake for nearly half an hour.

Lamb and Tomato Pie

Put a layer of chopped, cold lamb, a layer of tomatoes cut in thin rounds, and a layer of stale bread-crumbs into a deep dish. Season with pepper and salt, and a little celery salt, if liked. Put small pieces of butter over all, and enough milk to moisten well. Bako until brown, about twenty minutes.

Lambs Head Pie

Soak a lambs head in cold water for an hour, thon slowly stew. When tender take out and cut off all the meat. Well butter a pie-dish, and put in a lajcr of meat, and then a layer of breadcrumbs. Fill the dish in this way. Pour over all a nice quantity of melted butter and sprinkle some bread-crumbs. Bake in a moderate oven, aud serve with brain sauce.

Meat and Vegetable Pie

Tako a pie-dish and put a layor of potatoes in the bottom, then a layer of cold meat, thon a layer of fried tomatoes and onions; continue this until the dish is full. Add two hard-boiled eggs and a little good gravy, flavoured with a little Worcester sauco, then cover with a short crust.

Meat and Tomato Pie

Cut four small tomatoes into slices, and half a pound of cold boiled beef into neat pieces, romove all skin and gristle. Lino the pic-dish with pastry, and put in the meat and vegetables. Arrange in alternate layers, and pour over a beaten egg mixed with stock. Arrange strips across the top, glaze with an egg, and bake for an hour.

Meat Pie

Three parts fill a pie-dish with slices of cold lamb or mutton, and sliced tomatoes. Season well with popper and salt. Pour over a cup of cold water, which has been thickened with a little flour. Mash some potatoes with a little milk and butter, spread over the top of the dish, rough it with a fork, and bake in a moderate oven until the potatoes are nicely brown.

Prune Meringue Pie

Soak overnight a pound and a half of prunes, stone and stew them. Sweeten well, and add lemon-juice to taste. Line a pic-dish with paste, fill with prunes, and bake until well done. Make a meringue of the whites of two eggs well beaten with one teaspoonful of sugar, and spread over the prunes. Return the pie to the oven, and bake a delicate brown.

Prune Pie

Wash three-quarters of a pound of prunes, let them stand covered with water for about twelve hours, then cook till tender and there is but little juice. Cool, and remove the stones. Lino a pie-dish with paste, put in prunes, three-quarters of a cup of sugar, one teaspoonful of butter in bits, the grated rind and juice of half a lemon, a little less than half a teaspoonful of salt, a sprinkle of flour, and the prune juice. Cover with paste, and bake about thirty minutes.

Pumpkin Pie

Cut a rips pumpkin into small, thin slices, after removing skin and seeds, and fill a pie-dish; add a saltspoonful of ground pimento, a table-spoonful of sugar, and a little water. A little clotted cream and sugar is a good accompaniment to this. Cover with paste, and bake in the ordinary way.

Strawberry Pie

Lino a deep pie-plate with rich paste, and bake a delicate brown. Fill the shell with strawberries. When nearly baked add sugar to the fruit and make a meringue of the whites of two eggs and two tablespoonfuls of powdered sugar. Quickly fill the shell with the berries, spread the meringue roughly over the top, return to the oven, and brown slightly. Serve cold.

Veal Pies

Take any scraps of cold veal and mince with a little bacon, add salt and pepper to taste, also a little chopped parsley, and two table-spoonfuls of fine bread-crumbs. Beat up an egg, mix it with a little good gravy, and stir into the mince. Line some patty-pans with puff-paste, fill each with the mince, cover with more pastry, and bake. Serve hot.

Woodcock Pie

Lay in a dish a few slices of veal, then a layer of forcemeat. Put in woodcockcut into neat joints, season with fine herbs and chopped mushrooms, cover with slices of bacon and pastry. Cover the pie, and bake for an hour and a half. See also PASTRY.

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