1231. Rump-Steak Pie
Cut three pounds of rump-steak (that has been kept till tender) into pieces half as big as your hand, trim off all the skin, sinews, and every part which has not indisputable pretensions to be eaten, and beat them with a chopper. Chop very fine half a dozen shalots, and add to them half an ounce of pepper and salt mixed; strew some of the seasoning at the bottom of the dish, then a layer of steak, then some more of the seasoning, and so on till the dish is full; add half a gill of mushroom ketchup, and the same quantity of gravy, or red wine; cover it as in the preceding receipt, and bake it two hours. Large oysters, parboiled, bearded, and laid alternately with the steaks—their liquor reduced and substituted instead of the ketchup and wine, will impart a delicious flavour to the pie.
1232. Raised Pies
Put two pounds and a half of flour on the pasteboard, —and set on the fire, in a saucepan, three quarters of a pint of water, and half a pound of good lard. When the water boils, make a hole in the middle of the flour, pour in the water and lard by degrees, gently incorporating the flour with a spoon, and when it is well mixed, knead it with your hands till it becomes stiff; dredge a little flour to prevent it sticking to the board, or you cannot make it look smooth. Roll the dough with your hands—the rolling-pin must not be used—to about the thickness of a quart pot; leave a little for the covers, and cut the remainder into six circular discs. Take each of these pieces in succession; put one hand in the middle, and keep the other close on the outside till you have worked it either into an oval or a round shape.
Have your meat ready cut, and seasoned with pepper and salt; if pork, cut it in small slices—the griskin is the best for pasties: if you use mutton, cut it in very neat cutlets, and put them in the pies as you make them; roll out the covers with the rolling-pin, and cut them to the size of the pies, wet them round the edge, put them on the pie. Then press the paste of each pie and its cover together with the thumb and finger, and lastly, nick the edge all round with the back of a knife, and bake them an hour and a half.
Observation is the Best Teacher.
1233. Wild Duck, To Dress
The birds are roasted like common ducks, but without stuffing, and with a rather less allowance of time for cooking. For example, a full-sized duck will take from three-quarters of an hour to an hour in roasting, but a wild duck will take from forty to fifty minutes. Before carving the knife should be drawn longitudinally along the breast, and upon these a little cayenne pepper must be sprinkled, and a lemon squeezed. They require a good made gravy, as described below. They are excellent half roasted and hashed in a good gravy made as follows: