938. Pie Raised Hot, A La Financiere

Make a raised crust of any form you please; line the inside with slices of bacon, and fill it up with beef suet chopped fine; decorate the exterior of the pie to your fancy, dorez and put it in a quick oven for an hour; then take it out, and when it is a little cooled take out all the contents, half fill it with fowl or game, quenelle, and finish with ragout of lambs' sweetbreads, cocks' combs, and kidneys, mushrooms, truffles, artichoke bottoms, six cray fish, same of cray fish tails, pour in some good espagnole worked up with a fowl consomme, flavoured with truffles, some Rhenish or dry Madeira wine, glaze them lightly, and serve as quickly after it is baked as you can.

939. Pie Raised Hot, Russian

Take a salmon and a liver, cut them into scollops, and 'simmer both, but separately, in some butter, with shred parsley, mushrooms, truffles, shalots, salt, pepper, nutmeg; mince the yolks of a dozen hard eggs. Make a raised crust in the usual manner, put in a layer of rice previously boiled in chicken broth but cold, as should be all the materials, on this lay some of the scollops of salmon, on which strew a layer of egg, then a layer of liver, strew the egg then the salmon again, and so on till your pie is full,• then pour in the butter and herbs, cover the whole with rice, and finish the pie according to the above directions.

940. Pie Raised, To Be Served Hot

Make a stiff paste as directed for raised pies, which mix with warm water; when well mixed together roll it out thin, cut a piece out for the bottom and two for the sides, according to the shape of the dish; egg the edges you intend to join, and press them well together, so that the joining may not be seen; shape it, garnish it with leaves or festoons, according to your taste, fill it nearly to the top with bran, egg it, and let it be baked in a moderate oven; when done of a light colour turn out the bran, and set it ready for what you intend to put in, which may be cutlets of mutton stewed with vegetables, partridge farced with a brown sauce, chickens cut up, a ragout in a brown sauce, stewed carp or eels.

941. Pork Pie

Cut a piece of the loin of pork into chops, remove the rind and bone, cut it into pieces, season well with pepper and salt, cover with puff-paste, bake the pie. When ready to be served, put in some cullis, with the essence of two onions mixed with a little mustard.

942. Pork Pies To Eat Cold

Raise common boiled crust into either a, round or oval form as you choose, have ready the trimmings and small hits of pork cut off when a hog is killed, and if these are not enough take the meat off the sweet hone, beat it well with a rollingpin, season with cayenne and white pepper and salt, and keep the fat and lean separate, put it in layers, quite close up to the top, lay on the lid, cut the edge smooth round and pinch it, bake it in a slow oven as the meat is very solid. See "Paste for raised Pies."

The pork may be put into a common dish with a very plain crust, and be quite as good; observe to put no bone or water into pork pie, the outside of the pieces will be hard unless they are cut small and pressed close.