Picnic Pies

Southland Times, Issue 22813, 12 February 1936, Page 5

Picnic Pies

Take Jib of flour, 2oz of butter, 2oz of lard, lib lean veal, 6oz of ham, 1 lemon, pepper and salt, 2 eggs, thick stock, a little parsley. Mix flour, lard, and butter together, bind with the yolk °f 1 egg, and a little water; keep pastry as dry as possible, knead well, and let it stand for half an hour. Cut meat into small pieces, removing skin and bone, and season with salt and pepper, the grated rind of the lemon, a squeeze of lemon juice, and the chopped parsley. Grease a cake tin and line with pastry a third of an inch thick. Pack the meat loosely into the mould and decorate with a hard boiled egg cut into slices. Cover top with pastry, trim edges, and brush with milk. Make a hole in the top of pie, tie a band of paper around outside of tin, letting the edges come three inches above top of pie. Bake in a moderate oven until meat is tender. Let the pie stand for a short time after taking it from the oven, then remove from the tin, and fill up through hole in the top with stock that will form a thick jelly when cold. Serve cold, garnish with parsley. Raised Pork Pie. Take 11b flour, 6oz lard, one gill water, 11b pork, pepper and salt, Joz gelatine. Put the flour in a basin, melt the lard in a saucepan, add one gill of water, pour it into the middle of the flour, and stir with a wooden spoon until cool enough to handle, then knead it well. Divide a piece of the pastry for the lid, shape the rest to line a mould—a small cake-tin is good. Cut the meat into dice, season with pepper and salt, and add one tablespoon of water. Fill the mound and egg the edges of the pastry. Cover the top with a round of pastry and press the edges well together. Knock up the edges and scallop them and egg all over the top. Make a large hole in the middle and decorate with leaves. Bake in a hot oven for 20 minutes, then in a cool one for 21 hours. Dissolve the gelatine in a small cup of water, and when the pie is cold pour it in through the hole in the pie. This pie is delicious cold if eaten with a salad.