Pies may be made from the remains of any poultry or game, in the same manner as here described; only, if poultry, use white sauce instead of brown, and omit the wine. If no sauce, roll each piece in flour, and make only the gravy, which place in it.
The remains of any joint of meat may likewise be served in a pie, by cutting the meat in slices, well seasoning, laying them in a pie-dish, and pouring half a pint of sharp sauce over; or use broth, or even water highly seasoned.
502. Sea Pie.—Put into a stewpan two pounds of beefsteak, season it with pepper and salt, a small bit of celery chopped up, or a pinch of ground celery seed, a pinch of pounded basil, a teaspoonful of chopped parsley, a small onion cut in slices; put on this six larks trussed for roasting, then make a piece of paste with suet, about one inch thick, and round like the stewpan; put half a pint of water or Hock in the stewpan, and cover the larks with the paste, pressing it against the sides of the stewpan; simmer for one hour, and serve, by putting a knife round the sides of the stewpan to detach the paste, and turn it over on a dish.
503. Eel Pie.—Skin and cleanse three good-sized eels, which cut into pieces about two inches in length, put a good-sized bunch of parsley, thyme, and three bay-leaves, all tied together, into a stewpan, with an onion, into which you have stuck six cloves, a glass of port wine, and a pint of broth, lay in the pieces of eels, and set them upon the fire to simmer for ten minutes, when take them out, laying them upon a cloth to drain, skim off all the fat from the stock the eels were cooked in, to which add rather more than half a pint of brown sauce, let the whole boil until reduced to three parts of a pint, when dress the pieces of eels up in a pie-dish, strain the sauce over through a sieve, and when cold, cover with paste as directed for rumpsteak pie, and bake about an hour in a moderate oven, serve it hot. If for a small pie, they may be used raw, and season accordingly, after having rolled each piece in flour.
504. Beefsteak Pudding.—Put a pound of flour upon a dresser, with which mix half a pound of beef suet, very finely chopped, make a hole in the middle, into which put a teaspoonful of salt, and sufficient water to form a rather stiffish paste, mix it well together, using a little more flour to dry it and prevent its sticking; then lightly butter the interior of a round-bottomed pudding-basin, roll out two thirds of the paste to half an inch in thickness, with which line the basin; have ready cut into slices, about the size of the palm of the hand and a quarter of an inch in thickness, two pounds of rumpsteak, with a little of the fat included, lay them upon a dish; season with two teaspoonfuls of salt, and one of black pepper, sprinkle a little flour over, move them about a little until each piece is well covered with flour and seasoning; then lay them within the paste, also putting in whatever seasoning may remain upon the dish, pour a gill of water over, moistening the edges of the paste; then roll out the remainder of the paste to form a lid, which place over, pressing it down with the thumb, then tie the basin in a pudding-cloth, and put it into a saucepan containing about a gallon of boiling water, and keep continually boiling for nearly two hours, adding a little more water occasionally, to keep up the quantity; then take it up, untie the cloth, run a sharp-pointed knife into the pudding, and if the meat feels tender, it is done (if not, it will require more boiling), turn it over upon your dish, lift the basin carefully from it, and serve, without opening the pudding to add gravy, as many persons do, for a pudding made as above will be full of gravy when cut at table.
505. Mutton Pudding.—Line a pudding-basin with paste, as directed in the last; then have ready cut into slices the meat from two loin-chumps of mutton, which lay upon a dish, and season with a teaspoonful of chopped onions, the same of chopped parsley, rather more than half that quantity of black pepper, and salt in proportion; then put a layer of meat into the pudding, then a layer of raw potatoes cut into slices, proceeding thus until you have filled it up, but finishing with meat, cover it up as in the last, likewise tie it in a napkin, and boil, but rather better than two hours would be sufficient; serve as before directed.