1243. - Yorkshire Goose Pie

Bone a goose, a fowl, and a pigeon; season them well with pepper, taking care to cover the whole of the interior, or otherwise it will turn sour before it can be eaten; put the pigeon into the fowl, and the fowl inside the goose, filling the interstices with various kinds of force and sausage meat and hard-boiled eggs. The liver and gizzard of the fowl and pigeon will assist in the forcemeat, which must be very well compounded; sew up the goose, and put it into a thick crust. It will take several hours to bake. Make savory jelly, which must also be well seasoned, pour it into the pie when it comes from the oven; ornament the top, and let it be movable, so that the pie may have a good appearance to the last, as the crust is not to be eaten. A calf's foot, boned and cut small, may be added, especially if used for the jelly-

1246. - Vol-Au-Vent

Take puff paste, roll it about three' quarters of an inch thick, cut it round or oval according to the shape of the dish; make the knife hot in water, so as not to drag the paste in cutting it; mark the cover an inch from the edge, brush it over with yolk of egg; bake it in a quick oven; when done take off the top, clean out the soft paste, return it to the oven for a few minutes to dry; dish it on a napkin.

Care must be taken in taking out the soft part not to break the outside.

It may be filled with ragout of sweetbread, fricassee of chicken, quenelles, lobster, or oysters, but is never made of a large size.

1247. - Vol-Au-Vent Of Croquettes

Make croquettes of the size of a pigeon's egg, of veal and ham and of calves' brains, an equal quantity of each, fry them of the palest gold color; make a rich white-sauce, and put into it the very smallest mushrooms or minced truffles; give it an acid flavor with lemon or lemon-pickle, and put it into the vol-au-vent when it is to be sent to table.

1248. - Vol-Au-Vent Of Veal

Cut veal into thin pieces the size of half-a-crown, beat them, and fry them a pale brown; make some forcemeat and egg-balls, fry the former, put the whole into a rich brown gravy, fill the vol-au-vent, and serve it up hot.

1249. - Vol-Au-Vent Of Pigeons And Sweetbreads

Cut off the pinions, legs, and backs of three or four pigeons, and bone the breast, making it as large as possible: cut three or four pieces of blanched sweetbread the same size, put them together, securing them with tape, and put them into a stewpan with a piece of butter, the trimmings, an onion, a bunch of sweet herbs, a slice of fat bacon, and a small teacupful of water. Let them stew till quite tender; remove the tape, strain and thicken the gravy, and put them into the paste when it comes from the oven.

1250. - Codfish Pie

Take dressed codfish and cold oyster-sauce; put a little of the sauce at the bottom of a pie-dish, then a layer of flakes of codfish, with a little of the liver cut in small pieces; season with black pepper and salt, and a very little nutmeg; repeat the layers until the dish is full, cover it with breadcrumbs and bits of fresh butter; bake for three-quarters of an hour, and let the top be quite brown. A couple of sounds well soaked, boiled tender, and cut in small pieces, are a great improvement.

Or:- Take a piece of the middle of a small codfish, and salt it well one night; next day wash it, cut it in slices, season with pepper, salt, and a very little nutmeg, mixed; place it in a dish, and put some butter on it, with a little good broth of any kind. Cover it with a crust; and when done, raise it, add a dozen oysters, one quarter of a pint of cream, a little flour and butter, a grate of lemon and nutmeg, and give it one boil. Bake it a full hour.