St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1888-01-16
Meat Pies.

Meat Pies.
Meat pies are very acceptable addi-
ton to the family bill of fare at this sea-
son of the year, when rich food is desir-
| able; besides being very economical,
they are very wholesome and nutritious
if properly made. Strips trimmed from
! roaStS or steaks: inferior parts not suit
able for roasting or brOiling, may be
used, as well rs cold meats.
Beefsteak Pie-Pare and slice six
medium-sized potatoes, cover with boil
ing water and parboil ten minutes; then
drain. Cut quart of cold pieces of
beefsteak in slices, with two slices of
fat bacon. Line baking dish with
plain paste. Put layer of meat in the
bottom of the dish; then layer of pO-
! tatOes and bacon: sprinkle with pepper
and salt, then more meat and potatoes
| until all is used up. Cut a tablespoon
full of batter into bits, and put it over
the last layer. Cover with plain paste,
making an opening in the middle, and
| bake in quick oven. Make rich brown
! gravy and serve with the pie.
Mutton Pie-Chop the remains of some
| cold mutton with three hard boiled eggs,
| three large potatoes, and season with
salt, pepper and teaspoon of pounded
mace. Put i'll a deep pan, pour gravy
over to cover well, and cover the top
| with potato crust two inches thick and
bake brown. TO make the potato crust,
| boil and mash the potatoes, mix with a
| little butter and cream, seasoned with
! salt.
! Backbone Pie-Take the small end of
the backbone, cut into pieces, put in
water and boil done. Make rich paste !;
! line the sides OF a tWO-Quart pan with
| it, put in the bones, add some water,
season with salt and pepper and drop in
bits of dough, cover the top with pie
cruStS; set in the stove and bake rich
brown.
Sparerid Pie-Cut small ribs apart,
rub with salt and pepper, put in a
saucepan with little water, simmer
until tender; line a deep pan with pie
crust, pour in Sparerib and gravy, to
which add half of very small white
fine, small piece of thyme and cloves
each; cover with top crust and bake in
! quick oven.
Giblet Pie-BOil livers, giZzards, and
hearts of fowls in salt water until ten
der. chop and season with sweet herbs,
| little minced celery. tablespoonful
of mushroom catsup, pepper and salt.
Pour in deep pan lined with paste,
cover the top with crust and bake.
Squad Pie-DreSs squads, cut in two,
| and put in saucepan and cover with
| boiling water, set on the stove and cook
tender, add little salt and one onion
Glove. Take up, drain, and put over
each piece of squad a teaspOonful of
butter, little pepper, salt, minced
parsley and thyme. Lay them in a
| gravy, add a tablespoonful of butter,
and a teacup of cream, with two table
| Spoonfuls of Drowned grated crackers.
| Cover with rich pastry and bake.
Crumb Pie-Mince any cold meat
| very fine, season to taste, and put in a
| deep pie dish; CRATE some stale bread
crumbs, with little salt, pepper and
nutmeg. and put in; pour any cold
| gravy oyer. Cover with thick layer of
! bread-crumbs and bits of butter. Place
| in hot oven and brown.
Ham Pie-Make a rich crust, line a
deep pan with it, slice cold boiled ham,
put layer in the bottom, cover with
! sliced, hard-boiled eggs, then another
Pour over pint of cream, lay bits of
butter rolled in flour on top. Cover with
| crust, and bake brown.
Chicken Pie-Make into paste one
quart OF flour with teacup of butter,
and half as much lard. Put in a deep
| pan. Cut up a well grown young
chicken. Put in skillet with table
! spoonful of lard. Let brown a little
and add one onion, with parsley sage
and pepper to taste. Pour in a cup of
boiling water and let simmer until
cooked. Just before taking from the
fire mix together one cup of cream. one
spoonful of butter, yOlks of two hard
boiled eggs, and one grated nutmeg.
| oil nd in
with top crust, bake brown, and serve
with cream gravy.
Potato Pie-BOil and mash a dozen
| potatoes. Put layer in deep dish.
thin slices of cold tongue, veal or
chicken, sprinkle with sweet herbs and
bits OF butter; continue putting potatoes
and meat alternately until the pan is
full. Cover the top with thick layer
of potatoes mixed with butter, brush
over with the yolk of an egg and put
into the oven to brown.
Rabbit Pie-Wash and cut a fat young
rabbit into pieces and lay in cold salt
water for an hour. Then put into a
saucepan with hot water. Cook tender,
two ounces of butter, with pepper and
salt. Make rich biscuit dough, line a
deep pan, pour in the rabbit and gravy,
and cover the top with crust; cut a slit
OF top. set in the oven to bake. Serve
with sliced ham and current jelly.
VenisOn Pie-Cut veniSon in pieces
two inches square; put in a stew-pan
with water to cover: season with pep
per, salt, half dozen whole allSpice,
two cloves, and glass of port wine
cook until tender; thicken the gravy
with Drowned flour rubbed in butter
Put all in baking dish, cover with puff
paste, brush top with beaten egg and
basic. Serve with wild grape jelly and
green tomato catSup.