Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Lard | 1 tbsp (12.8g) | 115 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of lard
- a pint of water
- a pinch of salt
- a quart of veal gravy
- five distinct plates
- 1 shows the pie complete
- one-half inch in thickness -- as per figure 2
- one inch wide
- one-half inch square
- 5 shows one of the cornucopias before it is placed on the shell
- two calves' feet
- two chickens
- two sweet breads
- eight force-meat balls
- four boiled eggs quartered
- four quarters of a hard- boiled egg at equal distances apart on the top of the m
- parsley
- salt
- cayenne
- pepper
- nutmeg
Directions
We here present an original design, composed of five distinct plates, arranged and numbered for practical use. The illustration (page 367) represents a raised pie. It may be filled to suit the taste with either meats or game.
Figure 1 shows the pie complete, with top of savory or aspic jelly, surmounted by a butter lamb on a chopped parsley bed, and piped in butter. Cornucopias on each corner are filled with roi>t flowers, making a horn of plenty.
The directions are as follows : Prepare the dough as usual for raised pie, and then determine the size. Next cut the base — not less than one-half inch in thickness — as per figure 2. Dock with a Ibrk to prevent blistering, and lay aside on the pan ready for
866 ORNAMENTAL IdNQ.
baking. Then prepare the oval bottom, as per figure 3, wash over with egg, and place evenly on center of the base. Now roU out dough, half an inch thick, in a narrow strip, long enough to go all round the oval bottom (measure outside of oval by passing a string around it); cut it straight and even, one inch wide. Wet the ends, which should be cut slantiug to make them fit closely, and the lower edge, and wrap this around the oval piece which lies on the base, joining ends and bottom edge securely. The edge of the strip will rest on the base, with the oval piece inside. Now fill this case to within half an inch of the top with bran, place over it a thin cover of dough (with a small hole in the center) ; wash the outside (except the top, which only serves to keep the side in place, and is not used) with egg, and bake in a moderate oven until it takes on a fine chestnut brown. While cold, cut out top, turn out bran, and the shell is ready for filling. It is better to make the shell the day before using, so as to fill it at leisure. To make the cornucopias, fold up the dough the same as you would in making a paper cone, and also fill with bran. Bake them sepa lately from the pie. Now fill shell with meat or game, and next place the savory jelly (which should be ready cut in pieces one-half inch square) on the top, as per figure 6. Now mold a butter lamb and place on top of jeUy, as per figure 7. Add the chopped parsley, as per figure 8; also place the cornucopia in position. Place the cut roots (see figure 4) one in each cor- nucopia (see figure 9); place a rim of sliced lemon on the top edge, as shown in figure 1, and add the small cut root flowers at base of the
The special directions for making the crust for raised pie are as
368 ORNAMENTAL ICING,
follows : Take a quarter of a pound of lard for every pound of flour, Bdd half a pint of water, also a pinch of salt; to make it, add the ]ard to the water, bring it to a boil, then add it to the flour and mix as quickly as possible; when mixed wrap it up in a cloth to keep warm. Make into the shape or shapes selected as quickly as possible, as when it gets cold it hardens; when cold it will i-etain any shape given it while warm. You can use pie-molds, in which case simply line the mold with tlie paste, when the pie is made it is well to allow it to stand all night if possible, to get fully flxed before baking. Before adding any leaves or other paste decora- tions wash it with yolk of eggs, then add the paste leaves, and do not wash them. The pie will then bake a rich brown, while the leaves remain a pale color, giving a pretty efiect.
A very nice meat for filling is made as follows : Bone two calves' feet; chop fine boiled chitterlings; cut up and stew over a gentle fire for an hour two chickens, and two sweet breads, in a quart of veal gravy; season with cayenne pepper and salt; then add six or eight force-meat balls (that have been boiled); four boiled eggs quartered; and, when stewed enough, let stand until nearly cold, and place it in pie, cover with aspic jelly, and ornament as above directed. In case you do not wish to use the butter-lamb and aspic jelly, afber filling in meat, place four quarters of a hard- boiled egg at equal distances apart on the top of the meat, and strew a few cold green peas or asparagus tops on it. This gives a pretty effect, and saves the trouble of making the aspic jelly. The shell may be filled with any cooked cold meat. Rabbits make a nice filling, stewed with a nice cut or two of ham or salt pork. Make a force-meat out of the livers beaten in a mortar until fine, adding freelyof pepper and- salt, a little nutmeg, and a few sweet herbs. Partridges, or any game birds, may be used, bearing in mmd that the pie is always to be served cold.