Apple pie

(Recipe #15, page 121)

Place a pie-crust rim around a deep dish, fill the dish with peeled, quartered apples and sprinkle layers generously with sugar and lemon peel or cinnamon. In springtime, if the apples are no longer tender and juicy, add a couple of cups of wine and lemon slices. Then place the crust on top and proceed as described in no. 9.

Note: This pie can also be made with plums or cherries.

Translated by David Green.

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English rhubarb pie

(Recipe #14, page 121)

Prepare rhubarb as directed in section XV, no.2. Make a dough as described in no. 9, using ½ or ¾ pound of flour, divide it into two portions, and roll each portion out. Line a mold or baking dish with one portion of the rolled-out dough, and sprinkle some crumbled zwieback on top of it. Lay the rhubarb lengthwise on the dough along with sugar, cinnamon, lemon slices with the seeds removed, and some crumbled zwieback. Place the other pastry crust on top, etc.

Translated by David Green.

Whole fish pie

(Recipe #13, page 121)

Scale small pickerel or other fish and debone them as follows: slit them down the back with a sharp knife, clean them out, separate the flesh from the bones, and cut off the head from the backbone, leaving the skin whole. Then marinate and stuff them, and arrange them on a bottom crust of pastry covered with slices of pork fat.

Translated by David Green.

Pie using leftover ham (very good)

(Recipe #10, pages 120 – 121)

1 pound of fine flour, 6 ounces of butter, one egg, 1/8 quart thick sour cream. Make a dough using a knife, cut it into several portions, and roll each out as thin as possible. Butter a springform pan or iron casserole and spread the dough out in it. Finely chop cooked ham together with some fat (the last of the ham can be used) and an onion. The portion should fill a deep plate. Continue reading

English meat pie

(Recipe #9, page 120)

For a dish serving 8, take ½ pound of flour, 6 ounces of butter, 1 egg, and ½ cup of cold water; in a cool place, knead well to form dough and divide it into two slightly unequal portions. Roll out the smaller portion, cut strips as wide as three fingers, and place them around the edge of a deep previously buttered dish.

Take cold roast meat of any kind—poultry or meat remnants—, cut it into small pieces, line the bottom of the dish with a few slices of pork fat and top with the meat, adding salt, allspice, and (optionally) meat dumplings among the pieces. Now pour 1–2 cups of strong bouillon over the meat; roll the other piece of dough into a circle a bit larger than the dish and place it over the meat. Turn the projecting dough inwards in a tight roll around the dish and press it with two fingers to form a rim; brush the crust with an egg thinned with water. Make two incisions in the crust and bake the pie 1–1¼ hours; the top heat must be greater than the bottom heat.

Translated by David Green.

Fancy veal pie with sweetbread dumplings

(Recipe #8, page 120)

Bake a top crust of puff paste as for the wildfowl pie. At the same time, prepare the veal fricassee with sweetbread dumplings described in the meat section; the preparation of the dumplings is described in the section on dumplings (XIV, no. 7). Place the fricassee in a deep dish, cover with the baked crust, and bring it to the table piping hot.

Translated by David Green.

Tasty forcemeat pâté

(Recipe #6, pages 119 – 120)

Make a puff pastry or piecrust using 1½ pounds of flour. Make a forcemeat using 1 pound each of beef, veal, pork, and pork fat (if the pork is fatty, omit the pork fat), all minced very fine with the necessary salt. Mix thoroughly with 8 eggs beaten until foamy, nutmeg, white pepper, a large grated onion sautéed in butter, finely minced tarragon, basil, and lemon balm, 4–5 ounces of zwieback crumbs, and a few cups of wine or water.

Line a springform pan to the top with rolled-out pastry as described in no. 4 and pack the forcemeat into it, cover with a top crust and rim, decorate the top, and brush the pâté with egg. Make an opening in the center and bake for 1½ hours; serve with a sauce of capers, oysters, or morels, or a good brown meat sauce.

Translated by David Green.