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American Cookery - The Art of Dressing Viands, Fish, Poultry, and Vegetables by Amelia Simmons
page 27 of 66 (40%)

Boil a shoulder of Veal, and cut up, salt, pepper, and butter half
pound, and slices of raw salt pork, make a layer of meat, and a layer
of biscuit, or biscuit dough into a pot, cover close and stew half an
hour in three quarts of water only.


A _Sea Pie_.

Four pound of flour, one and half pound of butter rolled into paste,
wet with cold water, line the pot therewith, lay in split pigeons,
turkey pies, veal, mutton or birds, with slices of pork, salt, pepper,
and dust on flour, doing thus till the pot is full or your ingredients
expended, add three pints water, cover tight with paste, and stew
moderately two and half hours.


A _Chicken Pie_.

Pick and clean six chickens, (without scalding) take out their inwards
and wash the birds while whole, then joint the birds, salt and pepper
the pieces and inwards. Roll one inch thick paste No. 8 and cover a
deep dish, and double at the rim or edge of the dish, put thereto a
layer of chickens and a layer of thin slices of butter, till the
chickens and one and a half pound butter are expended, which cover
with a thick paste; bake one and a half hour.

Or if your oven be poor, parboil, the chickens with half a pound of
butter, and put the pieces with the remaining one pound of butter, and
half the gravy into the paste, and while boiling, thicken the residue
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