Another, or Rabbit-Pie.—Chop very fine and separately one pound of veal, one of beef, one of lean fresh pork, three of rabbit or hare, and three of fat fresh pork. Mix the whole well together and season with salt, pepper, cinnamon, cloves, and nutmeg, all grated or in powder. Line a mould with paste as directed above, put a layer of the mixture in the mould about one inch thick, place on it slices of truffles, if handy and liked; then another layer, truffles, etc., till the mould is full. If filled without truffles, it is not necessary to put layer after layer. Cover also as above, and bake in a moderately heated oven, about 320 degrees Fahr. It takes from five to six hours to bake.
Another, or Prairie-chicken Pie.—Skin a prairie-hen (or several) and bone it. It is not necessary in boning it for a pie to proceed as directed for boned turkey, but merely to remove all the bones in the easiest and quickest manner; you cannot spoil the flesh, as it is to be chopped. Weigh the flesh when free from bones and skin. Weigh as much of each of the following: ham, salt pork, and calf's liver. Grate the salt pork and chop the three others very fine, and then pound the whole. Season with salt, pepper, cloves and nutmeg, both grated, a pinch of cinnamon and chopped parsley; mix with the whole two or three eggs, one at a time, in order to mix better. Line a mould with paste as directed above; line the paste with thin slices of salt pork, fill it with the mixture, and cover, bake, finish, and serve exactly the same as the preceding. For two prairie-hens it will require about three hours to bake. Slices of truffles may also be used; they are mixed at the same time with the eggs and seasonings.
With Cold Meat.—When the paste is placed in the mould as directed above, line it with thin slices of salt pork, then put a very thin layer of sausage-meat, prepared also as above, then fill with butcher's meat, poultry, and game, having previously removed all the bones, and cut the meat in strips; the greater the variety, the better the pâté. Put a little of each kind of meat used in a mortar, say from one ounce to a pound, with parsley, thyme, bay-leaf, salt and pepper; pound the whole well and then mix with one egg, half a gill of white wine, or a liquor-glass of brandy, to every pound of meat. Fill the hollow places with the mixture, to which you may add a little gravy or broth if it is not liquid enough. Place thin slices of salt pork on the top, cover with paste as described above, cook and serve as above also.
Meat-pies, as seen above, are made with every kind of meat; with one or several kinds at the same time, according to taste.
Wines and liquors may be used, it is only a matter of taste. The cover may be placed with only a hole in the centre, instead of decorating it.
By using in turn butcher's meat, poultry, and game, an infinite number of different pâtés can easily be made.
Terrines (Terreen, or Tureen).—A terrine differs from a meat-pie in this, that instead of using a tin or brass mould and lining it with paste, a terrine (French word for terreen) is used, and is only lined with thin slices of salt pork, and closed with its cover. It is filled, cooked, and served in the same way as a meat-pie.
Timbale.—The name timbale is given to a meat-pie when made in a straight tin mould, lined as a terrine, and covered with a tin cover. A terrine or timbale keeps longer in winter than the pie.