The morning call., 1895-01-05
FOR THE TABLE.

spring laI1O is the DSWeSb dtbidCbiOu IL tU6
markets. 1t Is not the Southdown variety
which we will have few weeks later, but still
IL is genuine spring lamb, and sells for from
81 % to 81 75 quarter. Green peas are TO be
had too and new potatoes and asparagus, an
who would ask for more?
Still the neulterers' stalls are overcrowded
with turkeys whose price ranges from 16 cents
per pound up; chickens; game, which does not
seem TO have quite its customary flavor in this
wet weather.. quail. which has reached tha
81 80 limit, below which it rarely goes, and
robins and small birds in masses.
Many game lovers love above all things a
game pie. This is made In many ways and
with many kinds Of paste-some edible and
others made simply to hold the game and in
sure its retaining all its juices and flayors, but
being in themselves hard and unsavory. The
pies differ In size, too, some receipts calling for
the:followng ingredients, to be inclosed In six
teen pounds of paste: One boned turkey, q
geese, four woodcocks, two pbeasants. four
paTtrldges, dozen Snipe. four grouse and four
wild ducks; these are enriched by the addition
OF q small ham. boiled and cut in slices, and
TWO fresh tongues also boiled and cut, with
quantity Of bacon. cut into long fllets Acting
upon the supposition that the foregoing In
gradients may make rather q meager pie, a rich
force meat Is added in layers, and the chlnks
are filled in with truffles and gravy OF the
richest. This structure is baked for eight or
ten hours, and the result would probably be
revelation to the average American. One
English book, in speaking OF this pie, mildly
suggests that it may appear extravagant, but
sill it recommends Ii TO those wishing 10 keep
Christmas in good old English style.
II il be not too great a step from pie requlr
ing sixteen pounds OF paste TO one which calls
for but half that number of ounces, but will be
found enough for a family of five or SIX. the
following recipe Is highly recommended: The
pie is best baked in an earthenware dish hold
Ing three pihus, which should be lined on the
sides with paste, but not on the bottom. For
this pie pound of steak from the top OF the
refund Is needed, and is used in connection with
three pigeons, quail or small birds. Cut the
birds down the back and clean them carefully,
setting aside the liYers and hearts, to be made
into gravy with about quarter of the steak; the
heads, also, should be prepared and added.
Add 10 these about two cups OF water, or bet
ter STILL stock, one slice OF carrot, one of tur-
min and quarter Of an onion, some whole pep
peFs and Glove, and let them simmer all day.
Pound the piece of steak which is still I'M
cooked, until the fiber is thoroughly broken.
cut 1t in long slices ana lay on the bottom Of
fBe pie dish, sprinkle with pepper and salt, and
lay over it some thin slices of fat pork. Cut the
birds in two down the breast and season them,
then lay them upon the meat bone side down
in regularly shaped mound, highest In the
center, then pour over them half pint of weak
stock, cut two or three hard.poiled eggs in
GuatteTs and lay In TO keep the top even then
c"ver all with the paste, in which an incision
has been made through which when the pie
has been baked an hour the gravy made from
the ltgers. etc., is TO be poured, and the whole
served at once,
The crust for this pie is very easily and
quickly made. and 1t tastes almost like puff
pastei though in realityit is much less rich.
To make IL weigh ca refully tlree-Quarters Of a
pound OF flour, place it all but couple of
tabespoonfuls in bowl. make hole in the
center and put il 1t the yelk OF egg, the juice
of half lime-to prevent tohghness-a little
salt and four tabIespoonfus of cold water !;
make this 10 a smooth, firm paste and lay 1t
upon the board. The two tablespoontuls Of
-four which have been reserved are TO be used
in ROLLING out. but not speck more must be
added. If. however, the paste is too stiff TO be
easily handled add more water-a few drops at
a time. Roll this paste out into rectangular
shape and lay upon ,it nine ounces OF butter,
which. has been chopped into bits about as
large as bean; fold this into the paste and
roll Two OF three times, folding in thirds each
time; 1t is then ready for use. The gravy. after
simmering all day, must be strained and
thiekened with a little Drowned -four and
SCI soniug added TO taste. The reason for
adding this after the pie is done is that II it
were added while cooking il would boil over
and go TO waste. besides lniurlng the appear
ance Of the pastry
Sometimes the feet Of the birds are dipped In
hetwater and rubbed; then they are used as
rather q CHASTITY exterior decoration, thrust
Into the incision and wildly elawingthe air.
For homely pudding TO eat with this pie, as
a dessert make one with the. canned black
berries or rather the fresh fruit put up In glass
If BLACK berries are not available any sort Of
fruit can be used. the liquor from one pint
must be strained of to be used as a sance. and
the fruit, cut In small pieces, added to soft
batter made by adding to TWO heaping cupfuls
OF flour, in which tive teaspoonfuls Of yeast
powder and one scant teaspoOnful of salt have
been sifted, two scant cupfuls of milk. This,
after adding the fruit is TO be poured into a
water-tight tin mold holding about quart and
a half. and boiled for an hour and quarter.
The sauce is as simple and sanitary as the
pudding itself. 1t is made by adding 80 the
strained liquor about half cupful Of sugar and
bringing IL TO a boil. A tablespoonful OF butter
is to be melted in small saucepan and an
equal quantity Of -four worked into. it; add to
this, still stirring, the juice OF the fruit and
sugar and about half cupful Of hot water.
Add few drops OF lemon-juice, unless the fruit
used has decided acid OF Its own; but add
carefully or the sauce may be spoiled; this can
stand back on the stove till needed, and must,
OF course, be used hot.