The Pytchley book of refined cookery and bills of fare / by Major L.

  • L., Major.
Date:
[1893?]
Catalogue details

Licence: Public Domain Mark

Credit: The Pytchley book of refined cookery and bills of fare / by Major L. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    MEAT PIES AND PUDDINGS. BEEFSTEAK PIE. No. 376. Cut about two pounds of fillet of beef into thin slices, and also slice three or four kidneys, slice also half a dozen hard-boiled eggs. Arrange in a pie-dish in alternate rows, pepper and salting and sprinkling with chopped parsley and chives each row of meat until the dish is full; pour over it some Consomme (No. 1); lay a border round the top of the dish first of Pastry (No. 366), and having wetted it, cover with a covering of same paste; egg the surface and make a hole in the centre ; bake for one hour or more in a moderately-heated oven, and pour some Espagnole Sauce (No. 34) into it and serve. CHICKEN PIE. No. 377. Skin and fillet a good large fowl or two small ones, pepper and salt and strew with chopped parsley; arrange the fillets in a pie-dish, fill with Consomme (No. 1) or White Stock (No. 3), cover with pastry and bake as above. N.B.—Put three or four sliced hard-boiled eggs amongst the fillets.