# The English Housekeeper/Chapter 19

CHAPTER XIX.
PASTRY.
Practice is more requisite than judgment to arrive at perfection in making pastry, particularly raised crusts, and very little can be given in the way of general instruction on the subject.—The flour should be of the best quality, dried before the fire, and then allowed to get cool before it is wetted.—Good salt butter, washed in several waters, to extract the salt, is cheaper in some seasons, and is as good as fresh butter. Fresh butter should be worked, on a board, with a wooden spoon, or the hand, to extract the butter-milk, before it is used for delicate pastry; after you have well worked, dab it with a soft cloth.
Finely shred suet makes very good crust for fruit, as well as meat pies, and, if good, is more delicate and wholesome than lard; veal suet is the most delicate. Some cooks cut the suet in pieces, and melt it in water, then, when cold, press out the water, pound the suet in a mortar, with a very little oil, till it becomes the consistence of butter, and use it for pie crust; but I prefer fresh suet very finely shred, not chopped. For this purpose it must be quite sweet.—Lard varies much in quality; and if not good, the paste will not be light. Sweet marrow is very good.
A marble slab is very useful for making pastry, particularly in hot weather. Pastry is never good made in a warm room, neither will it bear being exposed to a draught of air. The sooner it is baked, the lighter it will be. There is ample room for display of taste in ornamenting pastry, both for meat pies and sweets. Paste cutters are not expensive, and if kept in good order, will last a long time; but, if not delicately clean, the paste will be spoiled.
For very common meat pies, a crust may be made of mashed potatoes, spread thickly over the top. For more delicate pies, rice may be boiled in milk and water till it ​begins to swell, then drained, and mixed with 1 or 2 eggs well beaten, and spread in a thick layer over the meat.
A glazing for meat pies is made of white sugar and water; yolk of egg and water; yolk of egg and melted butter.
To ice paste, beat the white of an egg, and brush it over the tart, when half baked; then sift finely powdered sugar over that.—Another way: pound and sift 4 oz. refined sugar, beat up the white of an egg, and by degrees add it to the sugar, till it looks white, and is thick; when the tarts are baked, spread the iceing over the top with a brush, and return them to the oven to harden, but take care that the iceing do not burn.
Be careful to keep the pasteboard and rolling-pin quite clean; and recollect that the best made paste will be spoiled, if not nicely baked.
Plain Crust for Meat Pies.
To 2 lbs. of fine, well dried flour, put 1 lb. finely sliced fresh suet, and a little salt, mix it up lightly, with enough cold water to mould it, then roll out thin, fold it up, roll again, and it is ready. Put more suet to make it richer. Another.—Common bread dough, or French roll dough, makes very good crust for plain pies. Roll it out, and stick bits of butter and lard into it, and roll up again. If the dough be good the crust will be light.
Richer Crust.
For 2 lbs. of flour, break in pieces 1½ lb. washed salt butter, rub it in the flour, wet it up with the yolks of 3 eggs well beaten, and mixed in from ½ to a whole pint of spring water. Roll the paste out thin, double it, and roll out again; repeat this three times, and it is ready.
An Elegant Crust.
Wash ¾ lb. of very good butter, and melt it carefully, so that it do not oil, let it cool, and stir into it an egg well beaten: mix this into ¾ lb. of very fine well dried flour. It should not be a stiff paste, and must be rolled out thin.
A Flaky Crust.
Wet 1 lb. of well dried flour, with as much water as will make it into a stiff dough. Roll it out, and stick bits of butter over. ¾ lb. of butter should be divided in 3, and rolled in at three different times.
Puff Paste.
Weigh an equal quantity of fine flour, and fresh, or well washed salt butter: crumble one third part of the butter into the flour, mix well together, and wet it with cold water to make it into dough. Dust some dry flour over the pasteboard, and work the dough well, with your hands, into a stiff paste; then roll out thin, and stick little bits of butter into it, sprinkle flour lightly over, fold the paste, roll out again; stick in more butter, fold up again, and repeat the same till all the butter is used. Lay a wet cloth in folds over, till you use it. Another.—Rub ½ lb. fresh butter into 1 lb. fine flour, with the yolks of 2 eggs beaten, and some finely sifted sugar: rub all together very smoothly, wet with cold water, and work it into a stiff paste.
Crisp Paste.
Rub ¼ lb. butter into 1 lb. flour, add 2 table-spoonsful of sifted loaf sugar, and the yolks of 3 eggs, work it well with a horn spoon, roll it out very thin, touching it as little as possible.
A Good Light Crust.
Rub a piece of butter the size of an egg, the same of lard, and soda to lie on a shilling, into 1 lb. flour; mix it into a stiff paste with 1 egg and a little water; roll it out 3 times, spread lightly, once with butter, and twice with lard.
Short Crust not Rich.
Rub into 1 lb. of flour, 6 oz. butter, 2 oz. sifted white sugar, and the yolks of 2 eggs mixed with a little cream or new milk. To make it richer, use more butter and perfume ​the paste with orange or rose water, or flavour with lemon juice. The butter must all be crumbled into the flour before it is wetted; the less it is rolled the better.
A Nice Crust for Preserved Fruits, Cheesecakes, &c.
Beat ½ lb. good fresh butter, in a bason, with a spoon, till it becomes cream, add 2 oz. finely sifted sugar, and mix in 1 lb. fine flour, then wet it with the whites of 3 eggs well beaten, and roll out the paste. If not stiff enough, use more flour and sugar.—Or: rub together equal quantities of flour and butter, with a little sifted sugar; work it into a paste with warm milk, roll it out thin and line your patty pans. Another.—Melt 4 oz. of butter in a saucepan, with a tea-spoonful of water, 2 oz. sifted sugar, and a bit of lemon peel; when the butter is melted, take out the lemon peel, and first dredge a little flour into the liquid, shake the saucepan, then put in as much more flour, with a spoon, as the butter will take, keep the saucepan over the fire, and stir briskly with a wooden spoon. Turn it out into another saucepan and let it cool; then put it over the fire, and break in, first 1 egg, stir it well, then 3 more eggs, and stir well again, till the paste is ropy.
Raised Crust for Meat Pies.
Put ¾ of a pint of water and ½ lb. lard into a saucepan, set it on the fire; have ready on the paste-board, 2½ lbs. of flour, make a hole in the middle, and when the water in the saucepan boils, pour it into it, gently mixing it by degrees with the flour, with a spoon; when well mixed, knead it into a stiff paste. Dredge flour on the board, to prevent the paste from sticking, continue to roll, and knead it, but do not use a rolling-pin. Let it stand to cool before you form the crust for the pie, as follows: cut out pieces for the bottom and top, roll them of the proper thickness, and roll out a piece for the sides; fix the sides round the bottom pieces, cement them together with white of egg, and pinch the bottom crust up round to keep it closed firmly; then put in the meat and lay on the top crust, pinching the edges together closely.—It must be thick in proportion to the size of the pie.
Rice Paste.
Mix ½ lb. rice flour into a stiff paste with the yolk of an egg and milk, beat it out with a rolling-pin, and spread bits of butter over, roll it up, and spread more butter till you have used ½ lb. This will boil as well as bake.
Maccaroni Paste.
Work 1 lb. flour into a paste with 4 eggs; it will be very stiff; must be well kneaded, and then beaten for a long time with a rolling-pin, to make it smooth; then roll out very thin, and cut it in strips. This is rather toilsome than troublesome, because it is difficult to roll thin enough, on account of its stiffness; yet is well worth the trouble, to those who like maccaroni. It cooks in much less time than that which is bought, and is much more delicate.
Meat Pies.
Some cooks say that meat should be a little stewed with seasoning, a piece of butter, and only a very little water, before it is put into a pie.—Common meat pies should have a thin under crust; but the covering must be thick, or it will be scorched up, before the meat is cooked. Meat pies require a hot, but not a fierce oven.
Venison Pasty.
Make a stiff paste of 2 lbs. of flour and 1 lb. of butter, or fresh suet shred finely, wet it with 4 or 5 eggs well beaten and mixed in warm water. Roll it out several times, line the sides of the dish, but not the bottom.—Some cooks marinade or soak the venison for a night, in Port wine and seasonings.—Take out all the bones, season the meat with salt, pepper, pounded allspice and mace, and a little cayenne, then put it into a stone jar, and pour over some gravy of the trimmings, or of mutton or beef; place the jar in a saucepan of water, and simmer it over the fire, or on a hearth two or three hours, but the meat should not be over done. Put it by till the next day; remove the cake of fat from the top, lay the meat in alternate pieces of fat ​and lean in a pie dish, add more seasoning if required, the gravy, and ¼ pint of Port or claret; also a little eschalot or any flavouring vinegar. If the venison want fat, slices of mutton fat may be substituted.—The breast is best for a pasty, but the neck is very good; also the shoulder if too lean to roast. If any gravy be left have it ready to pour hot into the pasty.
Beef Steak Pie.
Cut small steaks from the rump: season, and roll up as olives, or lay them flat, fat and lean mixed, seasoned with salt, pepper, and spices. Then put in ½ pint of gravy, or ½ pint of water, and a table-spoonful of vinegar. If you have no gravy, a piece of kidney will enrich the gravy of the beef, and is a valuable addition to a meat pie. Forcemeat in layers between the slices of beef, or in small balls, makes this much richer; if to be eaten cold, suet must not be used: some cooks put in a few large oysters also. Walnut or mushroom catsup. A good gravy may be poured into the pie, when baked.
Pork Pie.
This is generally made in a raised crust, but in a common pie dish, with a plain crust, it is very good. Season with pepper and salt. Cut all the meat from the bones, and do not put any water into the pie. Pork pie is best cold, and small ones are made by laying a paste in saucers or small plates, then the meat; cover with paste, turning the two edges up neatly.—The griskin is best for pies.
Sausage Rolls.
Use sausage meat; or, take equal portions of cold roast veal and ham, or cold fowl and tongue; chop these very small, season with a tea-spoonful of powdered sweet herbs and a tea-spoonful of mixed salt and cayenne: mix well together, put 3 table-spoonsful of the chopped and seasoned meat, well rolled together, into enough light paste to cover it, and bake half an hour in a brisk oven.—These may be tied in a cloth and boiled; the crust plainer.
Mutton Pie.
Cut cutlets from the leg, or chops from the neck or loin, season with pepper and salt, and place them in a dish, fill this with gravy or water, and, if you choose, strew over a very little minced onion or eschalot and parsley, and cover with a plain crust.—Squab Pie, is made of mutton, and between each layer of meat, slices of apples, potatoes, and shred onions.
Lamb Pie.
The same as mutton pie; only being more delicate, it does not require so much seasoning, and is best, made to turn out of patty pans.
Veal Pie.
Cut chops from the neck or breast, or cutlets from any other part, season with salt, pepper, mace, nutmeg, lemon peel, or what herbs you like, lay them in the dish; very thin slices of bacon over them; pour in a little gravy, made from the bones or trimmings, or a little water. Forcemeat balls, hard-boiled yolks of eggs, scalded sweetbreads, veal kidneys, truffles, morels, mushrooms, oysters and thick cream, may be used to enrich this pie.—Or: slices of veal, spread with forcemeat, and rolled up as olives; make a hole in the top part of the crust, and when it comes out of the oven, pour in some good gravy.—To be very rich: put the olives in a dish, and between and round them, small forcemeat balls, hard-boiled yolks of eggs, pickled cucumbers cut in round pieces, and pickled mushrooms; pour in good gravy, a glass of white wine, the juice of a lemon, or lemon and oyster pickle.
Maccaroni Pie.
Swell ½ lb. in broth or water; put a thick layer at the bottom of a deep dish, buttered all round, then a layer of beef steak cut thin, or thin slices spread with forcemeat, and rolled up like olives; season the beef, then another layer of maccaroni, then more beef, the top layer maccaroni; pour over gravy or water to fill the dish, and cover with a thin ​crust, and bake it. As the maccaroni absorbs the gravy, there ought to be more to pour in, when it comes from the oven. A light sprinkling of cheese over each layer of maccaroni is an improvement. This pie may be made of fowl, or veal and ham. It is excellent. To be eaten hot.—The white chedder is as good as parmesan cheese.
Calf's Head Pie.
Clean and soak, then parboil the head for half an hour, with part of a knuckle of veal, or 2 shanks of mutton, in a very little water, with 2 onions, a bunch of parsley, and winter savory, the rind of a lemon, a few peppercorns, and 2 blades of mace. Take it up, and let it cool, cut it into neat pieces, skin and cut the tongue into small bits. Boil in the liquor a few chips of isinglass, till of a strong jelly. Spread a layer of thin slices of ham, or tongue, at the bottom of a dish, a layer of the head, fat and lean assorted, with forcemeat balls, hard-boiled yolks of eggs, and pickled mushrooms: then strew over salt, pepper, nutmeg, and grated lemon peel; put another layer of slices of ham, and so on, till the dish is nearly full; pour in as much of the jelly as there is room for, cover with a crust, and bake it. Good cold only, and will keep several days.
Sweetbread Pie.
Boil ½ a neck of veal and 2 lbs. gravy beef in 4 quarts of water, with ½ a tea-spoonful of grated nutmeg, and equal quantities of mace and cayenne, and a tea-spoonful of salt; simmer this till it is reduced to ½ pint, and strain it off. Put a good puff paste round your dish; put in 6 sweetbreads, stuffed with green truffles, and 12 oysters with their liquor (omit either or both, as you choose); but take care that the fish and meat are distributed; then fill the dish with the gravy, put on the top crust, and bake, in a quick oven, an hour and a quarter. To be eaten hot.
Pigeon, Rook, or Moorfowl Pie.
Season them inside with salt and pepper, and put in each a bit of butter, rolled in flour. (Some parboil the livers, minced with parsley, and put them inside also.) Lay a beef ​steak (some stew it first) at the bottom of the dish, or veal cutlets, seasoned, and thin slices of bacon; put in the pigeons, the gizzards, yolks of hard-boiled eggs (forcemeat balls, if you like), and enough water to make gravy. Cover with a puff paste, and bake it. Some cooks cut up the pigeons, and use no beef steak, as they say that the pigeons, if cut up, will produce a sufficiency of gravy. Port and white wine may be added; also catsups, sauces, and mushroom powder.—Rooks must be skinned; the back-bone cut out.—Moorfowl pie must not be over-baked: when done, you may pour in a hot sauce of melted butter, lemon juice, and a glass of claret.
Hare Pie.
Cut up a leveret, and season it well; to be very rich, have relishing forcemeat balls, and hard-boiled yolks of eggs, to mix with the meat in the dish. Put plenty of butter, rolled in flour, and some water, and cover with a paste. This pie will require long soaking, as the meat is solid; but, unless it be a leveret, much the best way is, to stew the hare first, like venison for pasty.
Chicken, or Rabbit Pie.
Cut up the chickens, season each joint with salt, white pepper, mace, and nutmeg, lay them in the dish, with slices of ham or bacon, a few bits of butter, rolled in flour, and a little water, cover with a crust, and bake it. This pie may be made richer, by putting veal cutlets or veal udder, at the bottom of the dish, adding forcemeat balls and yolks of hard-boiled eggs; also a good jelly gravy, seasoned with peppercorns, onions, and parsley, and poured over the chickens before the pie is baked. Mushrooms are an improvement. Forcemeat for rabbit may be made of the livers, suet, anchovies, eschalot, onion, salt, and pepper.
Goose Pie.
Bone, then season well, a goose, and a large fowl; stuff the fowl with the following forcemeat: 2 oz. grated ham, the same of veal and suet, a little parsley, salt, pepper, ​and 2 eggs to bind it. Place the fowl within the goose, and put that into a raised crust; fill up round with slices of tongue, or pigeons, game, and forcemeat; put pieces of butter, rolled in flour, over all, and cover with a crust. Bake it three hours.
Giblet Pie.
Stew the giblets in broth, with peppercorns, onions, and parsley. When quite tender, take them up, to get cold, then divide, and lay them, on a well-seasoned beef steak, in a pie dish, and the liquor in which they were stewed, and cover with a plain crust. When done, pour in a tea-cupful of cream.
Partridge, also Perigord Pie.
Made the same as pigeon pie.—Or: instead of the steak (some use veal), at the bottom of the dish, spread a thick layer of forcemeat, put in the partridges, bits of butter rolled in flour, and a few scalded button mushrooms, or a table-spoonful of catsup. Cover with a good crust, and bake (if 4 partridges), an hour.—Perigord Pie: Singe and truss 6 partridges, lard, season highly, and stuff them with a forcemeat made of 2 lbs. of truffles (brushed, washed, and peeled), the livers of the partridges, and a piece of veal udder parboiled; season with salt, pepper, spices, minced onion and parsley, all pounded; put a little into each partridge, and fill up with whole truffles; line a raised crust with thin slices of bacon and forcemeat, put in the partridges, cover the pie, and bake it.
Pheasant Pie.
Cut off the heads of two pheasants, bone and stuff them, with the livers, bread-crumbs, lemon peel, ham, veal, suet, anchovies, mace, pepper, salt, mushroom powder, and a little eschalot; stew them in good gravy a few minutes, then put them into a baking dish, with some balls of the forcemeat and pickled mushrooms; fill up with good gravy, flavoured with lemon, oyster, and mushroom pickle, a table-spoonful of brandy, and the same of camp sauce. ​Cover with puff paste, and bake it. Good either hot or cold.
Sea Pie.
Cut up a fowl or two, and thin slices of salt beef, the latter soaked in lukewarm water. Make a good paste of half flour and half mashed potatoes, with butter, lard, or dripping; roll out thin, put a layer at the bottom of a deep tin baking dish, then a layer of fowl and beef, season with pepper, salt, and a little shred onion; then another layer of paste, and one of meat, till the dish is nearly full, fill up with cold water, and bake it; when done, turn it out and serve quite hot.—Or: slices of bacon, and no beef.
Parsley Pie.
This may be made of veal, fowl, or calf's feet, but the latter partly cooked first; scald a cullender full of fresh parsley in milk, drain it, season it with salt, pepper, and nutmeg, add a tea-spoonful of broth, and pour it into a pie dish, over the meat. When baked, pour in ¼ pint of scalded cream.
Herb Pie.
One handful of spinach, and of parsley, 2 small lettuces, a very little mustard and cress, and a few white beet leaves; wash, then parboil them, drain, press out the water, mix with a little salt, cut them small, and lay them in a dish: pour over a batter of flour, 2 eggs, a pint of cream, and ½ pint of milk: cover with a rich crust and bake it.
Fish Pie.
The fish should be boiled first; indeed, the remains of the previous day's dinner may answer the purpose. As any and every sort of fish is good in pies, one receipt will do for all, leaving it to the taste of the cook to enrich or flavour it.—If Turbot, cut the fish in slices, put a layer in the dish, strew over a mixture of pepper, salt, pounded mace, allspice, and little bits of butter, then a layer of fish, then of the seasoning and butter, till the dish is full. Having saved some of the liquor in which it was boiled, ​put it on to boil again, with all the skin and trimmings of the fish, strain and pour this into the dish for gravy. Lay a puff paste over, and bake in a slow oven half an hour. Cod Sounds must be washed well, then soak several hours, and lay them in a cloth to dry. Put into a stew-pan 2 oz. fresh butter, and half an onion sliced, brown these, and add a table-spoonful of flour rubbed into a small piece of butter, and ½ pint boiling water; let it boil up, put in about 8 cod sounds, season with pepper, the juice of a lemon, and essence of anchovies, stir it a few minutes over the fire, put it in a pie-dish, cover with a light paste, and bake it an hour.—Another and richer: Cut the fish into fillets; season them with pounded mace, pepper, cayenne, and salt; or, if whitings, eels, trout, or any fish that will admit of it, do not cut them up, but season the inside, and turn the fish round, fastening with a thread. Have some good fish stock, warm it, add seasoning, and any catsup you like. If you wish it to be very rich, line the dish with fish forcemeat, lay some bits of butter at the bottom, put a thick layer of the fish, then strew over chopped shrimps, prawns, or oysters, then the rest of the fish, strain the stock over it, enough for gravy, cover with a light puff paste, and bake it.
Lobster Pie.
This is a rich compound, at its very plainest, and may be made very rich indeed. Parboil 1, 2, or 3, according to the size of your dish. Take out all the meat, cut it in pieces, and lay them in the dish, in alternate layers, with oysters cut in two, and bread-crumbs, moisten with essence of anchovies. Whilst you are doing this, let all the shells and the spawn of the lobster be stewed in half water and half vinegar: add mace and cayenne; when done, strain it; add wine and catsup, boil it up, and pour over the lobster. Lay a light puff paste over, and bake it.
Herring, Eel, or Mackerel Pie.
Skin eels, and cut them in pieces 2 inches long. Season highly, and put a little vinegar into the sauce. This, and all fish pies, may be baked open, with a paste edging.
Shrimp and Prawn Pie.
Having picked, put them into little shallow dishes, strew bits of butter over, season as you like, but allspice and chili vinegar should form a part, white wine, also 2 anchovies, if you like. Cover with a puff paste.
Salt Fish Pie.
Soak the fish a night. Boil it till tender, take off the skin, and take out the bones. If the fish be good, it will be in layers, lay them on a fish drainer to cool. Boil 5 eggs hard, cut them with 2 onions, and 2 potatoes in slices; put a layer at the bottom of a pie dish, season with pepper and made mustard, then a layer of fish, season that, another layer of the mixture, and so on till the dish be full; lay some bits of butter on the top, pour in a tea-cupful of water, with a tea-spoonful of essence of anchovy, and of catsup and oyster pickle. Cover with a puff paste, and bake it an hour.—The sauces appropriate to fish, are suitable to fish pies. Fresh Cod Pie.—Salt a piece of the middle of a fish, one night; wash, dry, and season it with pepper, salt, and nutmeg; lay it in a deep pie dish, with some oysters, put bits of butter on it, pour in some good broth, and cover with a crust. When done, pour in a ¼ pint of hot cream, with a bit of butter rolled in flour, nutmeg, and grated lemon peel.
Patties.
These are convenient for a side dish at dinner, or a principal one at supper or luncheon. An expert cook may contrive to reserve meat or fish, when cooking a large dinner, to provide a dish of patties. The compound must be very nicely minced, suitably seasoned, and sent to table in baked paste; or fried in balls, for a garnish.
Crust for Savoury Patties.
If you can, get from the pastry-cook empty puff patties, it will save you trouble; if not, make a thin puff paste, and line the patty pans; cut out the tops, on white paper, with a thin stamp, and mark them neatly; put a piece of soft ​paper crumpled, in the middle of the lined patty pan, to support the top; put it on and bake them. Prepare the mince, and when the patties are baked enough, lift off the top, put the mince in (not so much as to run over the edges), and lay the top on.
Chicken, or Turkey and Ham, or Veal Patties.
Mince very finely, the breast, or other white parts of cold chicken, fowl, turkey, or roast veal, and about half the quantity of lean ham, or tongue. Have a little delicate gravy, or jelly of roast veal or lamb, thicken it with butter, rolled in flour, add pepper, salt, cayenne, and lemon juice; put the mince in, and stir it over the fire till quite hot, and fill the baked patties with this quite hot. A few oysters may be minced with the meat.
Rabbit and Hare Patties.
Mince the best parts with a little mutton suet. Thicken a little good gravy, and season with salt, pepper, cayenne, nutmeg, mace, lemon peel, and Port wine, also the stuffing that may be left of the hare or rabbit; heat the mince in it, and fill patties, as above.
Beef Patties.
Mince a piece of tender, underdone meat, with a little of the firm fat; season with salt, pepper, onion, a chopped anchovy, and a very little chili or eschalot vinegar; warm it in gravy, and finish, like other patties.
Oyster Patties.
Beard and wash in their own liquor, some fresh oysters; strain the liquor, and if of 12, put to it 1 oz. butter rolled in flour, with the oysters cut small, a little salt, white pepper, mace, nutmeg, and lemon peel, add to the whole 1 table-spoonful of thick cream; warm, and put it hot into the baked patties.—Or: 2 parts of oysters, prepared as above, and one part of fresh mushrooms, cut in dice, fried in butter, and stewed in enough gravy to moisten them; stir the oysters to the mushrooms, and fill the patties.
Lobster and Shrimp Patties.
Chop finely the meat of the tail and claws of a hen lobster; pound some of the spawn, with ½ oz. of butter, and a little meat gravy or jelly, or a table-spoonful of cream; season with cayenne, salt, lemon peel, and essence of anchovy.
Gooseberry, or Green Currant Pie.
Top and tail fruit enough to fill your dish; lay a strip of paste round the edge, put in half the fruit, then half the sugar, the rest of the fruit, more sugar, and cover with a good puff paste. Mark the edges neatly, and ornament the top. When it comes out of the oven, sift powdered sugar over.—First put a little cup in the centre of the dish, to preserve the juice.
Rhubarb Pie.
When old and stringy, peel the skin off, cut the stalks slantways, and make it into a pie, the same as gooseberry: if young, do not peel it.—Some like lemon peel in it.
Red currants, raspberries, ripe gooseberries, cherries, plums, all sorts of damsons, apricots, and peaches, make excellent pies; allow plenty of sugar, put in a little cup, and fill the dish high in the middle with fruit. Divide the apricots and peaches.
Green Apricot Tart.
The fruit should be stewed till tender in a very little water and some sugar; baked in a pie dish with a covering of puff paste, and is an excellent tart.
Apple Pie.
Russetings, ribstone pippins, and such apples as are a little acid, are best. Pare, core, and slice them; sprinkle sugar between, as you put them in the dish, also a little pounded cinnamon and cloves. Slices of quince are an improvement, or quince marmalade, or candied citron or orange peel. Put a strip of paste round the edge of the dish, and ​cover with a light paste. If they are dry, put in a little lemon juice, and a wine-glassful of white wine.
Green Codling Tart.
Make the pie as directed in the last receipt, and when it comes out of the oven, with a sharp knife cut round the crust, an inch from the edge, take it off, and pour over the apples, a plain or rich custard; have ready baked on a tin, some paste leaves, and stick round the tart; or else cut the top, you have taken off, into lozenges, or the best shape you can, and stick them round.
In the country, fresh cream ought to accompany fruit pies. Clouted cream is excellent with fruit pies.—Apples, gooseberries, and rhubarb stewed, with sugar enough to sweeten, are better for children, than cooked in paste.—Or: fruit thus prepared, may be spread on very thin paste, covered up in turn-overs, and baked on tins.
Cranberry Tart.
The cranberries should be stewed first, with brown sugar, and a very little water, then baked in open tarts, or in patty-pans lined, and covered with light puff paste.
Tarts of Preserved Fruits.
Cover patty-pans, or shallow tins or dishes with light puff paste, lay the preserve in them, cover with light bars of paste, or with paste stars, leaves, or flowers. For delicate preserves, the best way is to bake the paste, first, then put in the preserves, and ornament with leaves baked for the purpose, on tins.
Small Puffs.
Roll out light paste nearly ½ an inch thick, cut it in pieces of 5 inches wide, lay preserves on each, fold it over, wet the edges, and pinch them together, lay these on buttered paper, and bake them.—Or: cut the paste into squares, lozenges, and leaves, bake them on tins, and then lay different preserves on each one, and arrange them tastefully in a dish.
Spanish Puffs.
Boil ½ the rind of a lemon, a small stick of cinnamon, and a bit of butter the size of a nut, in ¼ pint of milk, strain it, and set it on the fire in a stew-pan; when it boils, stir in 2 spoonsful of flour, and a large table-spoonful of brandy, take it off, and rub it well together; when quite cold, add 4 eggs, one at a time, rubbing well all the while; divide the mixture into tea-spoonsfuls, or on a plate, let it stand to grow firm, then fry in plenty of boiling lard.
Apple Puffs.
Stew the apples, pulp them through a sieve, and sweeten with white powdered sugar; make them as directed for small puffs, and bake in a quick oven.
Orange and Lemon Puffs.
Grate the peel of 2 Seville oranges, or 3 lemons, and mix with it ¾ lb. grated lump sugar. Beat up the whites of 4 eggs to a solid froth, put that to the sugar, beat the whole, without stopping, for half an hour, pour it in little round cakes, on buttered paper laid on tins, and bake them in a moderate oven. When cold, tear off the paper.
Minced Pie Meat.
Par-roast, or slightly bake, about 2 lbs. of lean beef (some prefer neat's tongue); when cold, chop it finely; chop 2 lbs. beef suet, also 2 lbs. apples, peeled and cored, 1 lb. stoned raisins, and the same of currants; mix these together in a pan, with 1 lb. of good moist sugar, 2 nutmegs, grated, 1 oz. salt, 1 oz. ginger, ½ oz. coriander seeds, ½ oz. allspice, ½ oz. cloves, the juice of 6 lemons and their rinds, grated, ½ lb. candied citron, the same of candied lemon, ½ pint of brandy, and the same of sweet, ginger, or Madeira wine. Mix well, and it will keep some time, in a cool place. To use it, stir it, and add a little more brandy. Cover patty pans or shallow dishes with a puff paste, fill with the mince, and put a puff paste over: bake in a moderate oven.—Or: 1 lb. beef, 3 lbs. suet, 3 lbs. raisins, 4 lbs. currants, 3½ lbs. sugar, 3 lbs. apples, the rind of 3 lemons, and the ​juice of 2½ lbs. candied lemon; nutmeg, ginger, and pepper to taste. These receipts are both good.
A Bride's Pie.
Boil 2 calf's feet quite tender, and chop the meat. Chop separately 1 lb. suet and 1 lb. apples, quite fine; mix these with the meat, add ½ lb. currants, ½ lb. raisins (chopped fine), ¼ oz. cinnamon, 2 drachms nutmeg, and mace (all pounded), 1 oz. candied citron and lemon peel, sliced thin, a wine-glass of brandy, and of Madeira. Line a tin pan with puff paste, put in the mince, cover with a paste, and ornament it.
Maigre Mince Meat.
To 6 lbs. currants add 3 lbs. raisins, 2 oz. cloves, 1½ oz. mace and 1 nutmeg, 3 lbs. fine powdered sugar, the rinds of 2 lemons, and 24 sharp apples, all these ingredients chopped or pounded separately, and then mixed together; add a pint of brandy. Let it stand a day or two, and stir it from the bottom once or twice a day. It will keep in a dry place, for months. Add butter or suet, when you make it into pies, also citron, if you like.