PARTRIDGE PIE-FRENCH PIE-VEGETABLE PIE.

107

Pigeon Pie.-Rub the pigeons with pepper and salt, inside and out; in the latter put a little butter, and, if approved, some parsley chopped with the livers, and a little of the same seasoning. Lay a beef steak at the bottom of the dish, and the birds on it; between every two, a hard egg. Put a cup of water in the dish; and if you have any ham in the house, lay a bit on each pigeon; it is a great improvement to the flavour.

Observe, when ham is cut for gravy or pies, to take the under part rather than the prime.

Season the gizzards, and two joints of the wings, and put them in the centre of the pie; and over them, in a hole made in the crust, three feet nicely cleaned, to show what pie it is.

Partridge Pie in a Dish.-Pick and singe four partridges; cut off the legs at the knee; season with pepper, salt, chopped parsley, thyme, and mushrooms. Lay a veal steak, and a slice of ham at the bottom of the dish; put the partridges in, and half a pint of good broth. Put puff paste on the ledge of the dish, and cover with the same; brush it over with egg, and bake an hour.

Hare Pie, to Eat Cold.-Season the hare after it is cut up; and bake it, with eggs and forcemeat, in a raised crust or dish. When it is to be served, cut off the lid, and cover it with jellygravy, as in page 93.

A French Pie.-Lay a puff paste round on the ledge of the dish, and put in either veal in slices, rabbits, or chickens jointed, with forcemeat balls, sweetbreads cut in pieces, artichoke bottoms, and a few truffles.

Vegetable Pie.-Scald and blanch some broad beans; cut carrots, turnips, artichoke bottoms, mushrooms, peas, onions, lettuce, parsley, celery, or any of them you have; make the whole into a nice stew, with some good veal gravy. Bake a crust over a dish, with a little lining round the edge, and a cup turned up to keep it from sinking. When baked, open the lid and pour in the stew.

Parsley Pie.-Lay a fowl, or a few bones of the scrag of veal, seasoned, into a dish; scald a colander-full of picked parsley in milk; season it; and add it to the fowl or meat, with a tea-cupful of any sort of good broth, or weak gravy. When it is baked, pour into it a quarter of a pint of cream scalded, with the size of a walnut of butter and a bit of flour. Shake it round, to mix with

the gravy already in.

Lettuces, white mustard leaves, or spinach, may be added to the parsley, and scalded before put in.

Turnip Pie.-Season mutton chops with salt and pepper, reserving the end of the neck bones to lay over the turnips, which must be cut into small dice, and put on the steaks.

Put two or three good spoonfuls of milk in. You may add sliced onions. Cover with a crust.

Potatoe Pie.-Skin some potatoes, and cut them into slices; season them; and also some mutton, beef, pork, or veal. Put layers of them and of the meat.

An Herb Pie.-Pick two handfuls of parsley from the stems,

108

OBSERVATIONS ON MAKING PUDDINGS AND PANCAKES.

half the quantity of spinach, two lettuces, some mustard and cress, a few leaves of borage, and white beet leaves; wash, and boil them a little; then drain, and press out the water; cut them small: mix, and lay them in a dish, sprinkled with some salt. Mix a batter of flour, two eggs well beaten, a pint of cream, and half a pint of milk, and pour it on the herbs; cover with a good crust and bake.

Raised Crust for Meat Pies or Fowls, &c.--Boil water with a little fine lard, an equal quantity of fresh dripping, or of butter, but not much of either. While hot, mix this with as much flour as you will want, making the paste as stiff as you can to be smooth, which you will make it by good kneading and beating it with the rolling-pin. When quite smooth, put a lump into a cloth, or under a pan, to soak till near cold.

Those who have not a good hand at raising crust may do thus: Roll the paste of a proper thickness, and cut out the top and bottom of the pie, then a long piece for the sides. Cement the bottom to the sides with egg, bringing the former rather farther out, and pinching both together; put egg between the edges of the paste, to make it adhere at the sides. Fill your pie, and put on the cover, and pinch it and the side crust together. The same mode of uniting the paste is to be observed if the sides are pressed into a tin form, in which the paste must be baked, after it shall be filled and covered; but in the latter case the tin should be buttered, and carefully taken off when done enough; and as the form usually makes the sides of a lighter colour than is proper, the paste should be put into the oven again for a quarter of an hour. With a feather, put egg over at first.

PUDDINGS, &c.-Observations on making Puddings and Pancakes.-The outside of a boiled pudding often tastes disagreeably, which arises from the cloth not being nicely washed, and kept in a dry place. It should be dipped in boiling water, squeezed dry, and floured when to be used.

If bread, it should be tied loose; if batter, tight over.

The water should boil quick when the pudding is put in; and it should be moved about for a minute, lest the ingredients should not mix.

Batter pudding should be strained through a coarse sieve, when all is mixed. In others the eggs separately.

The pans and basins must be always buttered.

A pan of cold water should be ready and the pudding dipt in as soon as it comes out of the pot, and then it will not adhere to the cloth.

Very good puddings may be made without eggs; but they must have as little milk as will mix, and must boil three or four hours. A few spoonfuls of fresh small beer, or one of yeast, will answer instead of eggs.

Or snow is an excellent substitute for eggs, either in puddings or pancakes. Two large spoonfuls will supply the place of one egg, and the article it is used in will be equally good. This is a useful piece of information, especially as snow often falls at the

ALMOND PUDDINGS-BREAD AND BUTTER PUDDING.

109

season when eggs are dearest. Fresh small beer, or bottled malt liquors, likewise serve instead of eggs. The snow may be taken up from any clean spot before it is wanted, and will not lose its virtue, though the sooner it is used the better.

Note. The yolks and whites beaten separately, make the articles they are put into much lighter.

Almond Puddings.-Beat half a pound of sweet and a few bitter almonds with a spoonful of water; then mix four ounces of butter, four eggs, two spoonfuls of cream, warm with the butter, one of brandy, a little nutmeg, and sugar to taste. Butter some cups, half fill, and bake the puddings.

Serve with butter, wine, and sugar.

Baked Almond Pudding.-Beat fine four ounces of almonds, four or five bitter ditto, with a little wine, the yolks of six eggs, peel of two lemons grated, six ounces of butter, near a quart of cream, and juice of one lemon. When well mixed, bake it half an hour, with paste round the dish.

Small Almond Pudding.-Pound eight ounces of almonds, and a few bitter, with a spoonful of water; mixed with four ounces of butter warmed, four yolks and two whites of eggs; sugar to taste; two spoonfuls of cream, and one of brandy; mix well, and bake in little cups buttered. Serve with pudding-sauce. Sago Pudding.-Boil a pint and a half of new milk with four spoonfuls of sago nicely washed and picked, lemon peel, cinnamon, and nutmeg; sweeten to taste, then mix four eggs, put a paste round the dish and bake slowly.

Bread and Butter Pudding.-Slice bread spread with butter, and lay it in a dish with currants between each layer, and sliced citron, orange, or lemon, if to be very nice. Pour over an unboiled custard of milk, two or three eggs, a few pimentos, and a very little ratafia, two hours at least before it is to be baked, and lade it over to soak the bread.

A paste round the edge makes all puddings look better, but it is not necessary.

Orange Pudding.-Grate the rind of a Seville orange, put to it six ounces of fresh butter, six or eight ounces of lump sugar pounded; beat them all in a marble mortar, and add as you do it the whole of eight eggs well beaten and strained; scrape a raw apple and mix with the rest; put a paste at the bottom and sides of the dish, and over the orange mixture put cross bars of paste. Half an hour will bake it.

Another.-Mix two spoonfuls of orange paste with four of sugar, six eggs, four ounces of butter warm, and put into a shallow dish with a paste lining. Bake twenty minutes.

An excellent Lemon Pudding.-Beat the yolks of four eggs; add four ounces of white sugar, the rind of a lemon being rubbed with some lumps of it to take the essence; then peel, and beat it in a mortar with the juice of a large lemon, and mix all with four or five ounces of butter warmed. Put a crust into a shallow dish, nick the edges, and put the above into it. When served, turn the pudding out of the dish.

110

APPLE PUDDING-DUTCH RICE PUDDING.

A very fine Amber Pudding.-Put a pound of butter into a saucepan, with three quarters of a pound of loaf sugar finely powdered: melt the butter, and mix well with it; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add colour and flavour to it, being first beaten to a fine paste. Line the dish with paste for turning out; and when well filled with the above, lay a crust over, as you would a pie, and bake in a slow oven.

It is as good cold as hot.

Baked Apple Pudding.-Pare and quarter four large apples, boil them tender with the rind of a lemon, in so little water that, when done, none may remain; beat them quite fine in a mortar, and add the crumb of a small roll, four ounces of butter melted, the yolks of five and whites of three eggs, juice of half a lemon, and sugar to taste; beat all together, and lay it in a dish with paste to turn out.

Oatmeal Pudding.-Pour a quart of boiling milk over a pint of the best fine oatmeal; let it soak all night; next day beat two eggs, and mix a little salt; butter a basin that will just hold it: cover it tight with a floured cloth, and boil it an hour and a half. Eat it with cold butter and salt.

When cold, slice and toast it, and eat it as oatcake buttered.

Dutch Pudding, or Souster.-Melt one pound of butter in half a pint of milk; mix it into two pounds of flour, eight eggs, four spoonfuls of yeast, add one pound of currants, and a quarter of a pound of sugar beaten and sifted.

This is a very good pudding hot, and equally so as a cake when cold. If for the latter, caraways may be used instead of currants. An hour will bake it in a quick oven.

A Dutch Rice Pudding-Soak four ounces of rice in warm water half an hour; drain the latter from it, and throw it into a stewpan, with half a pint of milk, half a stick of cinnamon, and simmer till tender. When cold, add four whole eggs well beaten, two ounces of butter melted in a tea-cupful of fresh cream, and put three ounces of sugar, a quarter of a nutmeg, and a good piece of lemon peel.

Put a light puff paste into a mould or dish, or grated tops and bottoms, and bake in a quick oven.

Light or German Puddings or Puffs.-Melt three ounces of butter in a pint of cream; let it stand till nearly cold; then mix two ounces of fine flour, and two ounces of sugar, four yolks and two whites of eggs, and a little rose or orange-flower water. Bake in little cups, buttered, half an hour. They should be served the moment they are done, and only when going to be eaten, or they will not be light.

Turn out of the cups, and serve with white wine and sugar.

Little Bread Puddings.-Steep the crumb of a penny loaf grated, in about a pint of warm milk; when soaked, beat six eggs, whites and yolks, and mix with the bread and two ounces of butter warmed, sugar, orange-flower water, a spoonful of brandy, a little nutmeg, and a tea-cupful of cream. Beat all well, and bake in tea

111

NEW COLLEGE PUDDINGS-BOILED BREAD PUDDING, cups buttered. If currants are chosen, a quarter of a pound is sufficient, if not, they are good without; or you may put orange or lemon candy. Serve with pudding sauce.

Puddings in haste.-Shred suet, and put with grated bread, a few currants, the yolks of four eggs and the whites of two, some grated lemon peel, and ginger. Mix, and make into little balls about the size and shape of an egg, with a little flour.

Have ready a skillet of boiling water, and throw them in. Twenty minutes will boil them, but they will rise to the top when done.

Pudding sauce.

New College Puddings.-Grate the crumb of a twopenny loaf, shred suet eight ounces, and mix with eight ounces of currants, one of citron mixed fine, one of orange, a handful of sugar, half a nutmeg, three eggs beaten, yolk and white separately. Mix, and make into the size and shape of a goose-egg. Put half a pound of butter into a frying-pan, and when melted and quite hot, stew them gently in it over a stove; turn them two or three times till of a fine light brown. Mix a glass of brandy with the butter. Serve with pudding-sauce.

Boiled Bread Pudding.-Grate white bread, pour boiling milk over it, and cover close. When soaked an hour or two, beat it fine, and mix it with two or three eggs well beaten.

Put it into a basin that will just hold it; tie a floured cloth over it, and put it into boiling water. Send it up with melted butter poured over.

It may be eaten with salt or sugar.

Prunes, or French plums, make a fine pudding instead of raisins, either with suet or bread pudding.

Another and Richer.-On half a pint of crumbs of bread pour half a pint of scalding milk; cover for an hour. Beat up four eggs, and when strained add to the bread, with a tea-spoonful of flour, an ounce of butter, two ounces of sugar, half a pound of currants, an ounce of almonds beaten, with orange-flower water, half an ounce of orange-peel, and the same of lemon and citron. Butter a basin that will exactly hold it, flour the cloth, tie tight over, and boil one hour.

Brown Bread Pudding.-Half a pound of stale brown bread grated, ditto of currants, ditto of shred suet, sugar, and nutmeg; mix with four eggs, a spoonful of brandy, and two spoonfuls of cream; boil in a cloth or basin that exactly holds it three or four hours.

Nelson Puddings.-Put into a Dutch oven six small cakes called Nelson balls, or rice cakes made in small tea-cups. When quite hot, pour over them boiling melted butter, white wine and sugar; and serve.

Eve's Pudding.-Grate three quarters of a pound of bread; mix it with the same quantity of shred suet, the same of apples, and also of currants; mix with these the whole of four eggs, and the rind of half a lemon shred fine. Put it into a shape; boil three