Pulpton of Chicken, Rabbits, &c.
Take veal suet or beef marrow, chop it, put it into a stewpan over a fire till melted, and when lukewarm mix it to some flour with a little water into a paste. Knead it well, and rub fresh butter round the inside of a mould of any shape, and strew vermicelli upon the butter. Then sheet the mould over the vermicelli with the paste rolled of the thickness of half an inch, and within the paste put a layer of chicken, slices of sweetbread, mushrooms, artichoke bottoms, truffles, and morells; after which put a little light forcemeat round with a paste over, close it well, egg, and bake it gently. When to be served up, turn it out of the mould, make a little hole in the top, and put into it a good cullis.
N. B. Cut the chicken in pieces and blanch them; the sweetbreads, truffles, and morels to be blanched, and afterwards season with pepper and salt.
Fishmeagre Pie.
Bone and cut into pieces a male carp; make it into a forcemeat with some of the roe, parsley, thyme, eschallots chopped very fine, a quarter of a pound of fresh butter, pepper, salt, a little beaten spice, half a pint of cream, four eggs, and crumb of french bread. Afterwards take pieces of eel, salmon, and skate, pass them with sweet herbs, pepper, salt, lemon juice, and a bit of butter. When they are cold, put some of the forcemeat at the bottom of a deep dish, and mix with the fish some stewed mushrooms, button onions, truffles and morells blanched, and the roe cut into pieces, and put them into the dish with more forcemeat round the top; then cover with puff paste, ornament with leaves of paste, egg it, and bake it. When it is to be served up cut a small hole in the center of the top, and add a good cullis.
Raised Ham Pie, with Directions for making a raised Crust.
Take water boiling hot, put a piece of fresh butter into it, and mix it with flour into a paste, and as it gets cold knead it several times, taking care it is of a good consistence but not too stiff, and then raise it into any shape you please. Have ready part of a ham boiled till half done, trim it to the shape of the crust, which must be big enough to put some light forcemeat at the bottom and round the ham when in the pie. Cover it with the same kind of paste, pinch round the top, and egg and ornament it. Just before it is set in the oven add half a pint of madeira wine, bake it gently for four hours, and when it is to be served up add some good cullis, but be careful it is not too salt.
Raised Chicken Pie.