Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 94

1.Prepare the meat by removing all gristly bits, skin and bone and put them on in cold water to stew well to make a stiff jellied stock when cold. Season and strain before using.

2.Make the hot-water crust, by boiling the lard in water, and immediately after it has boiled use the lard and a portion of the water and knead it half an hour, then place it in a warm earthen pan covered with a warm cloth for half an hour.

3.If you cannot ‘raise’ the crust, line a cake tin that has a loose bottom, with the pastry; to do this grease the inside of the tin well and take off a piece of the paste for a cover, make the rest into around cone-shaped ball and press it out from the centre outwards until you have a round large enough to cover the bottom of the cake tin, and come well up the sides. Drop this into the tin which should first be warmed, and with your hands mould it to the tin with your fingers, bringing the crust to about half an inch above the top of the tin.

4.Take a piece oft the portion left for the top to make some leaves and a rose for decoration.

5.Press out the top piece till it is large enough to cover the top of the tin – and keep this and the decorations warm but not too warm whilst you pack the pie closely with the prepared meat.

6.Do not put any liquid in the pie, but press the meat, which must be chopped and seasoned, well down.

7.Then cover it with the lid, pinch the edges together, make a hole in the top; put the cut-out leaves of paste in place and the rose into the hole in the middle.

8.Brush all over with yolk of egg mixed with a little milk and bake as above.

9.When the pie is baked, directly it comes from the oven remove the rose and with a funnel pour in as much of the strained hot stock as it will hold, and don’t replace the rose until the pie is quite cold. Then the rose may be replaced and if necessary stuck in with a little white of egg.