. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . ter, £ pintli hour. RAISED PIES. These may be made of any size,and with any kind of meat, poultry,or game, but the whole must beentirely free from bone. Whenthe crust is not to be eaten, it ismade simply with a few ounces oflard or butter dissolved in boilingwater, with which the flour is to bemixed (with a spoon at first, as theheat would be too great for
. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . ter, £ pintli hour. RAISED PIES. These may be made of any size,and with any kind of meat, poultry,or game, but the whole must beentirely free from bone. Whenthe crust is not to be eaten, it ismade simply with a few ounces oflard or butter dissolved in boilingwater, with which the flour is to bemixed (with a spoon at first, as theheat would be too great for thehands, but afterwards with the fin-gers) to a smooth and firm paste. The French, who excel greatly inthis form of pie,* use for it a good crust which they call a pate brisee(see page 252), and this is eaten usually with the meat which it con- * We remember having partaken of one which was brought from Bordeaux, andwhich contained a small boned ham of delicious flavour, surmounted by boned part-ridges;, above which were placed fine larks likewise boned; all the interstices werefilled with superexcellent forcemeat; and the whole, being a solid mass of nourishingviands, would have formed an admirable travellers larder in itself. 16. Raised Pie. 258 MODERN COOKERY. [CHAP. XVI. tains. In either case the paste must be sufficiently stiff to retain itsform perfectly after it is raised, as it will have no support to prevent itsfalling1. The celebrated Monsieur Ude gives the following- directionsfor moulding it to a proper shape without difficulty; and as inexpe-rienced cooks generally find a little at first in giving a good appearanceto these pies, we copy his instructions for them: Take a lump ofpaste proportionate to the size of the pie you are to make, mould it inthe shape of a sugar loaf, put it upright on the table, then with thepalms of your hands flatten the sides of it; when you have equalized itall round and it is quite smooth, squeeze the middle of the point downto half t
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