PATE BRISEE, Crust French, for Raised Pies.
Ingredients.—To every lb. of flour allow ½ saltspoonful of salt, 2 eggs, 1/3 pint of water, 6 oz. of butter. Mode.—Spread the flour, which should be sifted and thoroughly dry, on the paste-board; make a hole in the centre, into which put the butter; work it lightly into the flour, and when quite fine, add the salt; work the whole into a smooth paste with the eggs (yolks and whites) and water, and make it very firm. Knead the paste well, and let it be rather stiff, that the sides of the pie may be easily raised, and that they do not afterwards tumble or shrink. Average cost, 1s. per lb.
Note.—This paste may be very much enriched by making it with equal quantities of flour and butter; but then it is not so easily raised as when made plainer.
PATTIES, Fried.
[Cold Meat Cookery.] Ingredients.—Cold roast veal, a few slices of cold ham, 1 egg boiled hard, pounded mace, pepper and salt to taste, gravy, cream, 1 teaspoonful of minced lemon-peel, good puff-paste. Mode.—Mince a little cold veal and ham, allowing one-third ham to two-thirds veal; add an egg boiled hard and chopped, and a seasoning of pounded mace, salt, pepper, and lemon-peel; moisten with a little gravy and cream. Make a good puff-paste; roll rather thin, and cut it into round or square pieces; put the mince between two of them, pinch the edges to keep in the gravy, and fry a light brown. They may also be baked in patty-pans; in that case, they should be brushed over with the yolk of an egg before they are put in the oven. To make a variety, oysters may be substituted for the ham. Time.—15 minutes to fry the patties. Seasonable from March to October.
PEA SOUP (Inexpensive).
Ingredients.—¼ lb. of onions, ¼ lb. of carrots, 2 oz. of celery, ¾ lb. of split peas, a little mint, shred fine; 1 tablespoonful of coarse brown sugar, salt and pepper to taste, 4 quarts of water, or liquor in which a joint of meat has been boiled. Mode.—Fry the vegetables for 10 minutes in a little butter or dripping, previously cutting them up into small pieces; pour the water on them, and when boiling add the peas. Let them simmer for nearly 3 hours, or until the peas are thoroughly done. Add the sugar, seasoning, and mint; boil for ¼ of an hour, and serve. Time.—3½ hours. Average cost, 1½d. per quart. Seasonable in winter. Sufficient for 12 persons.
PEA SOUP (Green).
Ingredients.—3 pints of green peas, ¼ lb. of butter, 2 or 3 thin slices of ham, 3 onions sliced, 4 shredded lettuces, the crumb of 2 French rolls, 2 handfuls of spinach, 1 lump of sugar, 2 quarts of medium stock. Mode.—Put the butter, jam, 1 quart of peas, onions, and lettuces, to a pint of stock, and simmer for an hour; then add the remainder of the stock, with the crumb of the French rolls, and boil for another hour. Now boil the spinach, and squeeze it very dry. Rub the soup through a sieve, and the spinach with it, to colour it. Have ready a pint of young peas boiled; add them to the soup, put in the sugar, give one boil, and serve. If necessary, add salt. Time.—2½ hours. Average cost, 1s. 9d. per quart. Seasonable from June to the end of August. Sufficient for 10 persons.
Note.—It will be well to add, if the peas are not quite young, a little more sugar. Where economy is essential, water may be used instead of stock for this soup, boiling in it likewise the pea-shells; but using a double quantity of vegetables.