quick

oven. DEARS’ CYCLOPAEDIA. 646 Partridge Pie.—Clean and tru as for boiling as many partridges as you require. Take the giblets and trimmings, put them on with water for stock, and season with pepper, salt, and a little pounded mace. Lay two slices of pork-hum in the bottom of the dish, put in the partridges, pour in the stock you have made, with two tablespoonfuls of lemon pickle, one gla of sherry wine, cover with puff paste, and bake an hour and a half in a quick oven. Venison Pie*—Cut the shoulder or breast into small —Some steaks. Have a seasoning made of the following sweet herbs* the grating of a lemon, grated nutmeg, pepper, and salt, and mix them all together. Rub the steaks over with the seasoning, brown them nicely on both sides with butter, and pack them neatly in the pie-dish. Have a rich gravy made, fill the picdish to the top with it, add a gla of port wine, and a tablespoonful of hot vinegar. Put a thick border of paste round the edge of the dish to keep the gravy from boiling over, cover it with a thick paste, and bake two hours in a quick oven. Pie*—Have Sheep’s-Head a couple of white faced sheep’s heads, the younger they are the better scald and clean them well, split them up, and lay them in salt and water for a night. Put them in a stew-pan, with as much cold water as will cover them, one turnip, one parsnip, a few onions, and a little salt, boil till quite tender, then take out the heads and feet, and add some parsley and sweet herbs. Boil down the stock until you have reduced it to two pints, and strain it through a sieve. "When you are to make the pie, take out all the bones from the heads and feet, trim and cut the meat in pieces about three inches square, season well with pepper and salt, and two sliced onions skim the stock you strained, and fill up the baking-dish,; add a tablespoonful of ketchup and two of vinegar, cover it with nice thick paste, and bake in a quick oven for one hour. Shepherd’s Pie-—Take cold dre ed meat of any kind, roast or boiled, slice it, break the bones, and put them on with a little boiling water, and salt, boil until you have extracted all the strength from them, and reduced it to very little, then strain it. Season the sliced meat with pepper and salt, lay it in # a baking dish, pour In the sauce you strained, and add a little mushroom ketchup. Have some potatoes boiled and nicely masfted, cover the dish with the potatoes, smooth it on the top with a knife, notch it round the edge, and mark it on the top the same as paste. Bake it in an oven, or before the fire, until the potatoes are a nice brown. Small Mutton Pies-—Mince a quarter of a pound of beef suet very small, and di olve in a stewpan when it boils, pour in half a pint of sweet milk, let it; come to the boil again, then pour through the hair sieve among one pound of flour and a little salt, and work Into a smooth dough. Divide in six, and work them up in a round shape with your thumb to the height of three inches, which must be the size of your shape. Form the pie inside by pre ing in a baking roller a little smaller than the shape fill them with lean mutton, cut in small pieces, well seasoned; with pepper and salt, and pour in a little gravy. Cut out thin covers with the shape in which the pies were formed, and stick on with an egg, brush over with the same, and bake in a quick oven. During the proce , keep the dough warm, in case it should harden and crack while the pies are being formed. Pork pies are made in the same way, only in seasoning add a little sage. Small Mutton Pies (Another Way).— Mince six ounces of mutton suet, melt it in a stew-pan, add about one pint and a half of boiling Water, strain through a wire sieve amongst two pounds of flour and a little salt, then knead into a very stiff dough, and divide into eight or nine pieces. Make each of the pieces of dough round and smooth, and with a rolling pin roll the edge thin, leaving the centre as thick as po ible, pre the centre down with the right hand, Keeping up the edge with the left in order to form the shell. When the shells are finished, let them stand till firm, then half fill them with lean mutton cut in small pieces, and season with pepper and salt, moisten with cold water or a little stock, roll a piece of the dough out thin, and form it into covers to suit the shells, wet the under side with water, put them on the top, pre firmly round the edge withjthe finger and thumb, make a hole on the top to let out the steam, glaze with cold water, and bake in a very hot oven for half an hour. Beef pies are made in the same way, by substituting beef for mutton. Pdrijjord Pie.—Clean and bone four grouse or six partridges, divide each bird into four, ana sprinkle with aromatic spices, pepper, and salt. Put on the bones and giblets in a stew-pan with white stock, let them simmer for two hours, then strain into a basin, and, if nece ary, season with a little pepper and ketchup. Line the pie-dish with very thin slices of Wilts hire bacon, inside of which put another lining of nicely-seasoned veal and ham, force-meat (force-meat of game is better, but, being very expensive to purchase, the veal is named as a substitute), with as many sliced truffles and mushrooms (chiefly truffles) as po ible stuck into it; now put in the half of the game in a layer, filling up the spaces with force-meat, truffles, and mushrooms, then the other half of the game. Cover all over with force-meat, and then with thin slices of bacon. Make a sufficient quantity of flour and water paste, with which cover the pie, making one or two holes in it for the escape of the steam, and bake in a moderate oven for three hours. When ready, take it out of the oven, remove the paste, and pour the previously prepared stock, which should be boiling, over it, let it stand till cold and set, then cover with clarified butter, and put aside for use. When wanted remove the cake of butter, cover with aspic jelly, arranged in strips of rose and amber, with a wreath of parsley round the border of the dish. The dish itself, being perfectly plain, may be ornamented with bands of gold or silver paper, or a wreath of evergreens, or anything the occasion or taste may suggest. Fireproof stoneware dishes, rather deep and quite plain, are used for this pie, and may be had at any good china shop. Game of any sort may be used instead of what has been named in the recipe, or, when it is quite out of season, pigeons or poultry may be substituted, but the truffles cannot be omitted, as it is owing to the quantity used in the making of this dish, that it is called Perigord pie. GAME. To Ro£LSt a Pheasant.—Pick and singe it very clean, cut a slit in the back part of the neck, and take out the crop, leave the head and feet on, draw and wipe it, but do not wash it. Turn the head under the wing, put a skewer through the wings and under part of the thigh, through the body, to the thigh and wings of the other side, twist the feet closely to the body, and fasten them with a skewer. Put it to a dear fire, baste well with butter, and roast for an hour. Dish it and pour rich gravy over it, and serve with bread sauce in a tureen. Partridges are dre ed in the same way, and toasted bread put under and melted butter poured over them. Half an hour at the fire will cook them. Grouse.—Pick To Roast and draw* them, but do not wash them if they will do without. Put some pepper and salt and a small bit of butter In the inside. Turn the head under the wing, put a skewer through the wing and under part of the thigh, through the body, to the thigh and wing of the other side twist the feet closely to the body, fasten them with; a skewer, put them to a clear fire, baste well with butter, and roast for nearly an hour. Shortly before dishing, shake some flour ana a little salt over them, have some toast ready, about half a slice for each bird, dish them, and pour melted butter over them. Blackcock are dre ed in the same w-ay, but served with bread sauce in a sauce-tureen. To Dre a Woodcock.—Pick and singe it clean take the bone out of the neck, leaving the skin and head; attached to the body, rivist the skin of the neck round the wring, and put trie bill through the wing and body instead of a skewer. A woodcock or snioe requires no drawing, as there is nothing in the inside. Put it to a clear fire, baste well with butter, and put a piece of toasted bread under each bird, to catch the trail while they are roasting. A woodcock will require half an hour to rofist, a snipe twenty minutes. >> hen