Capons, poulards, green geese, or ducklings may also be served in a pie by proceeding as directed for fowls, but managing the size of the pie, and seasoning in proportion.
Pigeon pie can also be made in the same way, but then the meat with which the interior of the birds is filled must be cut much smaller, and require less time in cooking.
605. Simple method of making Pies.—Make two pounds of flour into a paste, as No. 602, and also two pounds of forcemeat, mould three quarters of the paste into a ball, which, with a rolling-pin, roll to about half an inch in thickness and of an oval shape; lay half the forcemeat in the centre, which spread over to within two inches of the rim, having prepared and sautéd some veal and ham as directed for the veal and ham pie, No. 602, lay them alternately upon the forcemeat, with which again cover the meat, laying a pat of butter and a bay-leaf upon the top; roll out the remainder of the paste of an oval shape, but much thinner than the other, damp the paste around with a little water, and lay the sheet of paste over, pressing it down with the finger and thumb, then wet the top, and bring up the paste at the sides, which will stick to it, thus forming a long square pie, with the trimmings of the paste form a few leaves, with which decorate it according to fancy, egg the whole well over, make a hole in the top, and bake two hours in a moderate oven; when done, pour in the gravy, as for pies made in moulds, and put by to serve cold. A square piece of puff paste laid upon the top, and ornamented previous to baking, is also a great improvement. Some gravy, as above, may of course be introduced.
You will perceive, my dear Eloise, from this one receipt, that any kind of poultry, game, or meat pies, might be made in the same manner. To carve, they should be cut across in thin slices through paste and all.
When we are alone I frequently make a very small one for luncheon, generally grating half a pound of sausage meat, with which I mix an egg and a little chopped eschalots, frying the veal or lean bacon or ham, and proceeding as for the larger ones; from three quarters of an hour to an hour would be sufficient to bake it; at times I make it with a pigeon, partridge, or two plovers stuffed, and surrounded with forcemeat, but boned: they are very excellent hot.
606. Tureen of Game.—I bought the other day a common earthen tureen, for which I gave ninepence; I made some forcemeat precisely the same as for pies, boned a grouse and stuffed it as for a pheasant pie, and seasoning the same; I then lined the tureen with the forcemeat, laid in the bird, which I again covered with the remainder of the forcemeat, put two pats of butter and a bay-leaf upon the top, then placed on the cover, fixing it down with a band of common paste laid inside upon the rim of the tureen, and baked it three hours in a moderate oven, and when I opened it about a week afterwards it was most delicious; when served to table the cover should be taken off, the bay-leaf removed, and a few fresh water-cresses laid over. All sorts of game, poultry, and meat, I have done in the same way; it is quickly done and very good and economical, as it will keep a long time.
607. Galantines.—Having twice failed in the attempt to make this difficult dish, I was about to relinquish the idea, but having received a small turkey about two months back, I could not resist making another attempt, in which I succeeded; it is rather expensive, but it is a beautiful dish for supper. After having plucked, and singed off the hairs with a piece of lighted paper, I laid it breast downwards upon a clean cloth, and with a sharp-pointed knife boned it as follows: first, just pass the point of the knife through the skin, which cut open straight down the back-bone, then proceed to clear the flesh from the bones of the carcase until you come to the breast-bone, disjointing the wings and legs as you proceed; very carefully detach the breast-bone from the flesh without cutting through the skin, when you may remove the carcase with the interior of the turkey; then proceed to take the bones from the legs and wings, which is not quite so difficult; for the legs, scrape the first bone free from the flesh to below the first joint, where chop it off; cut the flesh round over the knuckle and pull the foot, when the remainder of the bone and sinews will come together; then cut off the wings at the first pinion, and the remaining bone is quickly scraped away.
I can assure you I found this quite a job the first and second time, but it is very essential to learn, as all kinds of poultry and game are boned in the same manner, and to this description all references upon the subject must be made throughout our little work.