The Washington herald., 1913-10-13

deep, put a layer of veal, seasoned with
salt and pepper. then a layer Of ham,
then one OF force meat made as follows:
Take a little veal, or sausage meat, IL
you have any on hand. as much fine, dry
bread crumbs, dessertspoonful of
finely minced parsley, Into which you
! have mixed a saltspoonful of powdered
thyme, savory. and marjoram, and little
salt and mix with enough butter to make
crumbly paste. Lay a thin layer OF
this on the ham, then another on the
veal: then ham and forcemea. again un-
til the dish Is full Lay something fat
upon II and a weight. and let IL stand an
hour. Have a good, stiff jelly prepared
from veal bones and scraps, about a pint;
pour this over the meat. Then take
strips Of good. rich paste. pun paste. il
you have any made; wet the edges of the
dish, and lay the strips around it, pres
sing them lightly to the dish, avoiding
touching the upper edge of paste. Roll
the cover a little larger than the top of
the dish and lay II on, first wetting the
surface, but not the edge, Of the strips
around the dish. Press the two together,
below the edges; make a hole in the CEN
ter.
If YOU wish to decorate your pie Eng
lish fashion, place the decoration in the
middle. not around the edge, or II may
-
paste then. using the bits remaining, cut
four dismond-shaped pieces and place
them around the hole in the center; then
roll out another little bit of the paste.
flour IL. double IL over twice. bringing
the corners together in your hand, like
little bundle. Then with a sharp knife
give quick cut over the Top of the paste
ball. cutting quite deep; then another
clean cut across, turn the cut sections half
I.,.n /, Al, III
and stick the ends, which you have gath
cred together in your hand. in the hole in
the cepter of the cover. Brush over with
yolk of egg beaten in little milk or wa
ter. and bake one hour and a half. The
Windsor pie is to be eaten cold. This is
the English rule for all veal and ham
pies, or those containing meat jelly, as
the beauty Of the jelly is lost when the
pie is heated.
Rump steak and Oyster Pie.
One pound Of rump steak. twenty-five
oysters. half blade of mace. one table
spoon walnut catsup. a piece of yellow
peel of lemon, salt and pepper to taste,
and a cup of gravy. Half pound of paste.
Cut the pound of steak in small cailops.
and -four them. Put pun paste or good
light paste around the edge Of a baking
dish. or deep pie dish. Then put In al
oysters, filling the dish. Season each
layer with salt and pepper. Pour in
large spoonful of the gravy, cover the
top. glaze, make the opening in the CEN
ter and bake. Put the strained liquor of
the oysters in saucepan: add the boards
or gills, which should be chopped from
the oysters; the bit of lemon peel. blade
of mace. the catsup and remainder of
the gravy. The original recipe calls for
-.
essential When the pie is DONE the
gravy Is made very hot and poured into
the pie at the opening in the middle
: Another Veal and Ham PIE.
This Is the direction for making Mrs. |
Baffin's famous 'weal and hammer
that "melIered the organ" OF Silas Wegg. |
Take the thick part OF the breast of veal. |
removing all the bones, which are BUT in |
for the gravy. stewing them slowly and |
long time. Put a layer of veal, pep
per and salt, then thin sprinkIine OF |
ham. cut in dice, II boiled. or chop finer |
II raw ham is used. Then add more veal. |
and SO on until dish is full A sweet /
bread may be cut up and added to this |
pie, or the same amount of mushrooms,
or you may use forcemeat as in Windsor
pipe. or made OF hard-boiied eggs. Pour
In half cup of the gravy. which must 1
be cold as well as all other ingredients
when the cover of paste Is laid on for I
baking. Finish same as Windsor pie
vcrmieeili Pie.
! Butter rather a deep baking dish well
With butter. Have ready two ounces Of
yermlcelH boiled and drained Put 1t In
the bottom Of the baking dish. Season
Ihe inside Of four dressed pigeons with
salt and pepper and stun with a piece OF
5uster. q few bread crumbs, a sprig OF
parsley. minced. Then put IN the pigeons.
breast downward. Border the dish with