Take two pounds of veal cutlet, cut them in middling-sized pieces, season with pepper and a very little salt; likewise one of raw or dressed ham cut in slices, lay it alternately in the dish, and put some forced or sausage meat ([No. 374], or [No. 375]) at the top, with some stewed button mushrooms, and the yelks of three eggs boiled hard, and a gill of water; then proceed as with rump-steak pie.
N.B. The best end of a neck is the fine part for a pie, cut into chops, and the chine bone taken away.
Raised Pork Pie.—(No. 21.)
Make a raised crust, of a good size, with paste (as directed in [No. 5]), about four inches high; take the rind and chine bone from a loin of pork, cut it into chops, beat them with a chopper, season them with pepper and salt, and fill your pie; put on the top and close it, and pinch it round the edge; rub it over with yelk of egg, and bake it two hours with a paper over it, to prevent the crust from burning. When done, pour in some good gravy, with a little ready-mixed mustard (if approved).
N.B. As the above is generally eaten cold, it is an excellent repast for a journey, and will keep for several days.
Eel Pie.—(No. 22.)
Take eels about half a pound each; skin, wash, and trim off the fin with a pair of scissors, cut them into pieces three inches long, season them with pepper and salt, and fill your dish, leaving out the heads and tails. Add a gill of water or veal broth, cover it with paste ([No. 2]), rub it over with a paste-brush dipped in yelk of egg, ornament it with some of the same paste, bake it an hour; and when done, make a hole in the centre, and pour in the following sauce through a funnel: the trimmings boiled in half a pint of veal stock, seasoned with pepper and salt, a table-spoonful of lemon-juice, and thickened with flour and water, strained through a fine sieve: add it boiling hot.
Raised Lamb Pies.—(No. 23.)
Bone a loin of lamb, cut into cutlets, trim them very nicely, and lay them in the bottom of a stew or frying-pan, with an ounce of butter, a tea-spoonful of lemon-juice, and some pepper and salt: put them over a fire, and turn them and put them to cool; then raise four or five small pies with paste (as [No. 6]), about the size of a tea-cup; put some veal forcemeat at the bottom, and the cutlets upon it; roll out the top an eighth of an inch thick, close and pinch the edges, bake them half an hour, and when done take off the top, and pour in some good brown sauce.