Modern cookery for private families

VIII.),[116] or with the truffled sausage-meat of page 263. The top, before the paste is laid over, should be covered with slices of fat bacon, or with plenty of butter, to prevent the surface of the meat from becoming hard. No liquid is to be put into the pie until after it is baked, if at all. It will require from half to a full hour more of the oven than if baked in a dish. Footnote 116: The second or third forcemeat mentioned under this No. (18), would be the most appropriate for a game pie. MODERN CHICKEN PIE. Skin, and cut down into joints a couple of fowls, take out all the bones and season the flesh highly with salt, cayenne, pounded mace, and nutmeg; line a dish with a thin paste, and spread over it a layer of the finest sausage-meat, which has previously been moistened with a spoonful or two of cold water; over this place closely together some of the boned chicken joints, then more sausage-meat, and continue thus with alternate layers of each, until the dish is full; roll out, and fasten securely at the edges, a cover half an inch thick, trim off the superfluous paste, make an incision in the top, lay some paste leaves round it, glaze the whole with yolk of egg, and bake the pie from an hour and a half to two hours in a well heated oven. Lay a sheet or two of writing-paper over the crust, should it brown too quickly. Minced herbs can be mixed with the sausage-meat at pleasure, and a small quantity of eschalot also, when its flavour is much liked: it should be well moistened with water, or the whole will be unpalatably dry. The pie may be served hot or cold, but we would rather recommend the latter. A couple of very young tender rabbits will answer exceedingly well for it instead of fowls, and a border, or half paste in the dish will generally be preferred to an entire lining of the crust, which is now but rarely served, unless