American Cookery | Page 9

pot therewith, lay in split pigeons, turkey pies,
veal, mutton or birds, with slices of pork, salt, pepper, and dust on flour,
doing thus till the pot is full or your ingredients expended, add three

pints water, cover tight with paste, and stew moderately two and half
hours.
A Chicken Pie.
Pick and clean six chickens, (without scalding) take out their inwards
and wash the birds while whole, then joint the birds, salt and pepper the
pieces and inwards. Roll one inch thick paste No. 8 and cover a deep
dish, and double at the rim or edge of the dish, put thereto a layer of
chickens and a layer of thin slices of butter, till the chickens and one
and a half pound butter are expended, which cover with a thick paste;
bake one and a half hour.
Or if your oven be poor, parboil, the chickens with half a pound of
butter, and put the pieces with the remaining one pound of butter, and
half the gravy into the paste, and while boiling, thicken the residue of
the gravy, and when the pie is drawn, open the crust, and add the gravy.
_Minced Pies_, A Foot Pie.
Scald neets feet, and clean well, (grass fed are best) put them into a
large vessel of cold water, which change daily during a week, then boil
the feet till tender, and take away the bones, when cold, chop fine, to
every four pound minced meat, add one pound of beef suet, and four
pound apple raw, and a little salt, chop all together very fine, add one
quart of wine, two pound of stoned raisins, one ounce of cinnamon, one
ounce mace, and sweeten to your taste; make use of paste No. 3--bake
three quarters of an hour.
Weeks after, when you have occasion to use them, carefully raise the
top crust, and with a round edg'd spoon, collect the meat into a bason,
which warm with additional wine and spices to the taste of your circle,
while the crust is also warm'd like a hoe cake, put carefully together
and serve up, by this means you can have hot pies through the winter,
and enrich'd singly to your company.
Tongue Pie.

One pound neat's tongue, one pound apple, one third of a pound of
Sugar, one quarter of a pound of butter, one pint of wine, one pound of
raisins, or currants, (or half of each) half ounce of cinnamon and
mace--bake in paste No. 1, in proportion to size.
Minced Pie of Beef.
Four pound boild beef, chopped fine; and salted; six pound of raw
apple chopped also, one pound beef suet, one quart of Wine or rich
sweet cyder, one ounce mace, and cinnamon, a nutmeg, two pounds
raisins, bake in paste No. 3, three fourths of an hour.
Observations.
All meat pies require a hotter and brisker oven than fruit pies, in good
cookeries, all raisins should be stoned.--As people differ in their tastes,
they may alter to their wishes. And as it is difficult to ascertain with
precision the small articles of spicery; every one may relish as they like,
and suit their taste.
Apple Pie.
Stew and strain the apples, to every three pints, grate the peal of a fresh
lemon, add cinnamon, mace, rose-water and sugar to your taste--and
bake in paste No. 3.
Every species of fruit such as peas, plums, raspberries, black berries
may be only sweetened, without spices--and bake in paste No. 3.
Currant Pies.
Take green, full grown currants, and one third their quantity of sugar,
proceeding as above.
A buttered apple Pie.
Pare, quarter and core tart apples, lay in paste No. 3, cover with the
same; bake half an hour, when drawn, gently raise the top crust, add
sugar, butter, cinnamon, mace, wine or rose-water q: s:

PUDDINGS.
A Rice Pudding.
One quarter of a pound rice, a stick of cinnamon, to a quart of milk
(stirred often to keep from burning) and boil quick, cool and add half a
nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and
pour the above composition into it, and bake one and half hour.
No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'till tender, stir
in one pound butter, interim beet 14 eggs, add to the pudding when
cold with sugar, salt, rose-water and spices to your taste, adding raisins
or currants, bake as No. 1.
No. 3. 8 spoons rice boiled in a quarts milk, when cooled add 8 eggs, 6
ounces butter, wine, sugar and spices, q: s: bake 2 hours.
No. 4. Boil in water half pound ground rice till soft, add 2 quarts milk
and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins, salt,
cinnamon