The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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Bam, Pigeon and Giblet Pie.
A Bam Pie. Take some cold boiled ham, and slice it
about half an inch thick, make a good crust, and thick,
over the dish, and lay a layer of ham, shake a little
pepper over it, then take a large young fowl, picked,
gutted, washed, and singed ; put a little pepper and salt
in tire belly, rub a very little salt on the outside; lay the
fowl on the ham ; boil some eggs hard, put in the yolks,
and cover with ham, then shake some pepper on, and put
on the crust. Bake it well; have ready when it comes
out of the oven some rich beef-gravy, enough to till
the pie : lay on the crust, and send it to table hot. A
fresh ham will not be so tender ; so that I boil my ham
one day, and bring it to table, and the next day make a
pie of it. It does better than an unboiled ham. If you
put two large fowls in, they will make a tine pie ; but
that is according to your company. The larger the
pie, the finer the meat eats. The crust must be the same
you make for a venison-pasty. You should pour a
little strong gravy in the pie when you make it, just to
bake the meat, and fill it up when it comes out of the
oven. Boil some truffles and morels and put into the
pie, which is a great addition, and some fresh mush-
rooms, or dried ones.
A Pigeon Pie. Make a puff-paste crust, cover your
dish, let the pigeons be very nicely picked and cleaned,
season them with pepper and salt, and put a good piece
of fresh butter, with pepper and salt, in their bellies ;
lay them in a pan ; the necks, gizzards, livers, pinions,
and hearts, lay between, with the yolk of a hard egg and
a beef-steak in the middle; put as much water as will
almost fill the dish, lay on the top-crust, and bake it
well. This is the best way ; but the French fill the
pigeons with a very high force-meat, and lay force-meat
balls round the inside, with asparagus tops, artichoke
bottoms, mushrooms, truffles, and morels, and season
high ; but that is according to different palates.
A G’h'et Pie Take two pair of giblels nicely cleaned,
put all but the livers in a saucepan, with two quarts of
a