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1036
Enquire within upon everything
·
Robert Kemp Philp
469
Cut
two
pounds
of
lean
ham
(if
eight
partridges
are
in
the
pie)
into
very
thin
slices,
put
it
in
a
stewpan
along
with
the
bones
and
giblets
of
the
partridges,
and
any
other
loose
giblets
that
are
at
hand,
an
old
fowl,
a
faggot
of
thyme
and
parsley,
a
little
mace,
and
about
twenty-four
shalots:
add
about
a
pint
of
stock.
Set
the
stewpan
on
a
stove
to
simmer
for
half
an
hour,
then
put
in
three
quarts
of
good
stock;
let
it
boil
for
two
hours,
then
strain
it
off,
and
reduce
the
liquid
to
one
pint;
add
sherry
wine
to
it,
and
put
aside
till
the
pie
is
baked.
When
the
pie
has
been
out
of
the
oven
for
half
an
hour,
boil
the
residue
strained
from
the
bones
&c.,
of
the
partridges,
and
put
it
into
the
pie.
Let
it
stand
for
twenty-four
hours
before
it
is
eaten.--Do
not
take,
any
of
the
fat
from
the
pie,
as
that
is
what
preserves
it.
A
pie
made
in
this
manner
will
be
eatable
for
three
months
after
it
is
cut;
in
short,
it
cannot
spoil
in
any
reasonable
time.
All
cold
pies
are
made
in
this
manner.
Either
poultry
or
game,
when
put
into
a
raised
crust
and
intended
not
to
be
eaten
until
cold,
should
be
boned,
and
the
liquor
that
is
to
fill
up
the
pie
made
from
the
bones,
&c.
1243.
Veal
Pie.
Take
some
of
the
middle
or
scrag
of
a
small
neck;
season
it
with
pepper
and
salt,
and,
put
to
it
a
few
pieces
of
lean
bacon
or
ham.
If
a
high
seasoning
is
required,
add
mace,
cayenne,
and
nutmeg
to
tho
salt
and
pepper,
and
forcemeat
and
egg
balls,
truffles,
morels,
mushrooms,
sweetbreads
cut
into
small
bits,
and
cocks'
combs
blanched,
can
form
part
of
the
materials,
if
liked,
but
the
pie
will
be
very
good
without
them.
Have
a
rich
gravy
to
pour
in
after
baking.
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