[meat pies]

A Stew Pie. 
Boil a  shoulder of Veal,  and cut up,  salt,   pepper,  and  butter  half pound, and slices of  raw salt pork,  make a layer of  meat,  and a layer of  biscuit,  or  biscuit dough  into a pot, cover close and stew half an hour in three quarts of  water  only. 
 
 
A Sea Pie. 
Four pound of  flour,  one and half pound of  butter  rolled into paste, wet with  cold water,  line the pot therewith lay in split  pigeons,   turkey pies,   veal,   mutton  or  birds,  with slices of  pork,   salt,   pepper,  and dust on  flour,  doing thus till the pot is full or your ingredients expended, add three pints  water,  cover tight with  paste,  and stew moderately two and half hours. 
 
 
A Chicken Pie. 
Pick and clean six  chickens,  (without scalding) take out their inwards and wash the birds while whole then joint the birds,  salt  and  pepper  the pieces and inwards. Roll one inch thick  paste  No. 8, and cover a deep dish, and double at the rim or edge of the dish, put thereto a layer of  chickens  and a layer of thin slices of  butter  till the  chickens  and one and a half pound  butter  are expended, which cover with a thick  paste;  bake one and a half hour. 
 
Or if your oven be poor, parboil the  chickens  with half a pound of  butter,  and put the pieces with the remaining one pound of  butter,  and half the  gravy  into the  paste,  and while boiling, thicken the residue of the  gravy,  and when the pie is drawn, open the crust, and add the  gravy. 
 
 
Minced Pies.  A Foot Pie. 
Scald  neets feet,  and clean well, (grass fed are best) put them into a large vessel of  cold water,  which change daily during a week, then boil the  feet  till tender, and take away the bones, when cold, chop fine, to every four pound  minced meat,  add one pound of  beef suet,  and four pound  apple  raw, and a little  salt,  chop all together very fine, add one quart of  wine,  two pound of stoned  raisins,  one ounce of  cinnamon,  one ounce  mace,  and sweeten to your taste; make use of  paste No. 3 --bake three quarters of an hour. 

Weeks after, when you have occasion to use them, carefully raise the top crust, and with a round edg'd spoon, collect the  meat  into a bason, which warm with additional  wine  and  spices  to the taste of your circle, while the  crust  is also warm'd like a hoe cake, put carefully together and serve up, by this means you can have hot pies through the winter, and enrich'd singly to your company. 
 
 
Tongue Pie. 
One pound  neat's tongue,  one pound  apple,  one third of a pound of  Sugar,  one quarter of a pound of  butter,  one pint of  wine,  one pound of  raisins,  or  currants,  (or half of each) half ounce of  cinnamon  and  mace --bake in  paste No. 1,  in proportion to size. 
 
 
Minced Pie of Beef. 
Four pound boiled  beef,  chopped fine, and salted; six pound of raw  apple  chopped also, one pound  beef suet,  one quart of  wine  or rich sweet  cider,  one ounce  mace,  and  cinnamon,  a  nutmeg,  two pounds  raisins,  bake in  paste No. 3,  three fourths of an hour. 
 
 
 
Observations. 
All meat pies require a hotter and brisker oven than fruit pies, in good cookeries, all raisins should be stoned.--As people differ in their tastes, they may alter to their wishes. And as it is difficult to ascertain with precision the small articles of spicery; every one may relish as they like, and suit their taste. 

American Cookery
Amelia Simmons
1798



Northampton
Massachusetts