New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-01-17

ing as the pastry becomes manageable II the paste
IS allowed to cool. An entirely opposite process Is
pursued I'm making the paste OF a raised pie from
making puff paste. In the case OF pun paste every
thing must be kept cold as possible; In raised PIE
paste everything IS kept until the crust Is
moulded. 1t saves considerable trouble to have
pie mould. such n mould will cost about g. ana OF
course will last a lifetime. They may be purchased
either I'm round oval form. The famous Yorkshire
pork pics usually made in oval form.
whether the pie IS made In mould or raised DS
hand "a cover made for 1t from the Iortlcn OF paste
which I, left II you have worked yor pie BY manu.
the orthodox English way to make the cover would
be TO work II BY hand also and III 1t over the pie.
Il may be a relief, however. TO know that the Dest
French chefs roll ont this pastry and handle II III
hout tho same way they do ordinary paste, and this
I, a simpler and much easier method hcr uie CRUST
* mt over the pic ii be filled With whatever con
tents Won prefer in English fashion and baked III this
way or II you fancy you ma sitpN I'll the pie Win
hour and bake the crust thus. When me crust IS nileu
with flour (thc method which is usually pursued by
French coo,l the flour Is removed soon rs the haI-
ing +, over every vcSiGe OF 1t being brushed out Oh the
r,.trvc case The inside is eeged and tie case set
back IN the oven for three minutes The filling OF the pie,
which has been previously prepared ana cooked by Seil
may now be poured in the Of the pie replaced
and t,o whole served hot. or left till cold.
veal pie made in this way, that the veal stock lies
i'm Jelly around the meat when Ii Is cold, IS very dc-
icous If II is properly seasoned. The French me'hN
Of making these pies nsureS perfectly done under
crust which cannot become soaked as Il PIE Ini'dc ny
the English method may. The English cooks, now
ever avoid any danger Of this kind by making their
pies rather drcr than they should be.
A pork pie such rs tempted the convict ana as
srcd the fortunes of the hero Of Great Expectations
is made a. follows: Select two parts OF hesh pork ID
one OF veal: the portions Of the spacrlb or ION
are best adapted to this purpose. FIJI raised crust
with this meat, which is cut nlo dice ana wei saiteo
and peppercd A pic containing pound OF meat
should cook about an hour and half in moderately
hot oven 1t is better make these pies rather thn
NOT over two inches deep. and in small size, not
holding over a pound OF meat in order that they may
he properl, cooked through They are often made Oh
pork alone. When pie is baked In a ple-rnoud 'he
mould should be removed about twenty minutes or
half an hour before the pie is done in order 10 have the
sides Drowned A genuine English meat pie is usually
eaten cold Any dainty raeout OF veal chicken or
game NAV be used to ill raised plecrust, which Is
baked by the French method
The pic mould, as will be seen by the Illustration,
ran he opcncd at one side by removing little bar and
Is hinged on the other that 1t may be easily slipped
oft the pie when 1t is in the oven. 1t sometimes
has bottom, not always