Hottentot Pie
Source of Recipe
The Thorough Good Cook, by George Augustus Sala, recipes from 1896
Bone two calfs feet; boil and chop small some chitter-
lings ; take two chicken, cut them up as for eating ; put
all into a stew-pan, with two sweetbreads, a quart of veal
gravy, half an ounce of morels, cayenne pepper, and salt ;
stew over a gentle fire for an hour, then add six or eight
forcemeat balls that have been boiled, and the yolks of four
hard eggs ; lay the whole in a good raised crust, previously
baked for the purpose. Strew over the top some green peas
or asparagus tops, and send to table without a cover.
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