Welcome to Celtnet's Hannah Glassse's Recipes for Of Pies — This page gives you the entire contents of the Eighth Chapter: Of PIES from Hannah Glasses's 1747 volume,
The Art of Cookery Made Plain and Easy. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Hannah Glasse's book has been made available in its entirety on the internet. Enjoy...
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Hanna Glasse's Eighth Chapter
CHAP. VIII.
Of PIES.
OF PIES.
To make a very fine ſweet lamb or veal pie.
SEASON your lamb with ſalt, pepper, cloves, mace, and nutmeg, all beat fine, to your palate. Cut your lamb or veal into little pieces, make a good puff-paſte cruſt, lay it into your diſh, then lay in your meat, ſtrew on it ſome ſtoned raiſins and currants clean waſhed, and ſome ſugar : then lay on it ſome force-meat balls made ſweet, and in the ſummer ſome artichoke-bottoms boiled, and ſcalded grapes in the winter. Boil Spaniſh potatoes cut in pices, candied citron, candied orange, and lemon-peel, and three or four blades of mace ; put butter on the top, cloſe up your pie, and bake it. Have ready againſt it comes out of the oven, a caudle made thus : take a pint of white wine, and mix in the yolks of three eggs, ſtri it well together over the fire, one way all the time, till it is thick : ten take it off, ſtir in ſugar enough to ſweeten it, and ſqueeze in the juice of a lemon ; pour it hot into your pie, and cloſe it up again. Send it hot to table.
To make a pretty ſweet lamb or veal pie.
FIRST make a good cruſt, butter your diſh, and lay in your bottom and ſide cruſt ; then cut your meat into ſmall pieces ; ſeaſon with a very little ſalt, ſome mace and nutmeg beat fine, and ſtrewed over ; then lay a layer of meat, and ſtrew according to your fancy, ſome currants clean waſhed and picked, and a few raiſins ſtoned, al over the meat ; lay another layer of meat, put a little butter at the top, and a little water, juſt enough to bake it and no more. Have ready againſt it comes out of the oven, a white wine caudle made very ſweet, and ſend it to table hot.
A ſavoury veal pie.
TAKE a breaſt of veal, cut it into pieces, ſeaſon it with peper and ſalt, lay it all into your cruſt, boil ſix or eight eggs hard, take only the yolks, put them into the pie hear and there, fill your diſh almoſt full of water, put on the lid, and bake it well.
To make a ſavoury lamb or veal pie.
MAKE a good puff-paſte cruſt, cut your meat into pieces, ſeaſon it yo your palate with pepper, ſalt, mace, cloves, and nutmeg finely beat ; lay it into your cruſt with a few lamb ſtones and ſweetbreads ſeaſoned as your meat, alſo ſome oyſters and force-meat balls, hard yolks of eggs, and the tops of aſparagus two inches long, firſt boiled green ; put butter all over the pie, put on the lid and ſet it on a quick oven an hour and a half, and then have ready the liquor, made thus : take a ping of gravy, the oyſter liqor, a gill of red wine, and a little grated nutmeg : mix all together with the yolks of two or three eggs beat, and keep it ſtirring one way all the time. When it boils, pour it into your pie ; put on the lid again. Send it hot to table. You muſt make liqor according to your pie.
To make a calf's foot pie.
FIRST ſet four calves feet on in a ſauce-pan in three quarts of water, with three or four blades of mace ; leat them boil ſoftly till there is about a pint and a half, then take out your feet, ſtrain the liquor, and mae a good cruſt ; cover your diſh, then pick off the fleſh from the bones, lay half in the diſh, ſtrew half a pound of currants clean waſhed and picked over, and half a pound of raiſins ſtoned ; lay on the reſt of the meat, then ſkim the liquor, ſweeten it to the palate, and put in half a pint of white wine ; pour it into the diſh, put on your lid, and bake it an hour and a half.
To make an olive pie.
MAKE your cruſt ready, then take the thin collops of the beſt end of a leg of veal, as many as you think will fill your pie ; hack them with the back of a knife, and ſeaſon them with ſalt, pepper, cloves, and mace : waſh over your collops with a bunch of feathers dipped in eggs, and have in readineſs a god handful of ſweet-herbs ſhred ſmall. The herbs muſt be thyme, parſley, and ſpinach, the yolks of eight hard eggs minced, and a few oyſters parboiled and chopped, ſome beef-ſuet ſhred very fine ; mix theſe together, and ſtrew them over your collops, then ſprinkle a little orange flour water over them, roll the collops up very cloſe, and lay them in your pie, ſtrewing the ſeaſoning over what is left, put butter on the top, and cloſe your pie. When it comes out of the oven, have ready ſome gravy hot, and pour into your pie, one anchovy diſſolved in the gravy ; pour it in boiling hot. You may put in artichoke-bottoms and cheſnuts, if you pleaſe. You may leave out the orange-flower water, if you don't like it.
To ſeaſon an egg pie.
BOIL twelve eggs hard, and ſhred them with one pound of beef-ſuet, or marrow ſhred fine. Seaſon them with a little cinnamon and nutmeg beat fine, one pound of currants clean waſhed and picked, two or three ſpoonfuls of cream, and a little ſack and roſe water mixed all together, and fill the pie. When it is baked, ſtir in half a pound of freſh butter, and the juice of a lemon.
To make a mutton pie.
TAKE a loin of mutton, take off the ſkin and fat of the inſide, cut it into ſteaks, ſeaſon it well with pepper and ſalt to your palate. Lay it into your cruſt, fill it, pour in as much water as will almoſt fill the diſh ; then put on the cruſt, and bake it well.
A beef ſteak pie.
TAKE fine rump ſteaks, beat them with a rolling-pin, then ſeaſon them with pepper and ſalt, according to your palate. Make a good cruſt, lay in your ſteaks, fill your diſh, then pour in as much water as will fill the diſh. Put on the cruſt, and bake it well.
A ham pie.
TAKE ſome cold boiled ham, and ſlice it about half an inch thick, make a good cruſt, and thick, over the diſh, and lay a layer of ham, ſhake a little pepper over it, then take a large young fowl clean picked, gutted, waſhed, and ſinged ; put a little pepper and ſalt in the belly, and rub a very little ſalt on the outſide ; lay the fowl on the ham, boil ſome eggs hard, put in the yolks, and cover all with ham, then ſhake ſome pepper on the ham, and put on the top-cruſt. Bake it well, have ready when it comes out of the oven ſome very rich beef gravy, enough to fill the pie ; lay on the cruſt again, and ſend it to table hot. A freſh ham will not be ſo tender ; ſo that I always boil my ham one day and bring it to table, and the next day make a pie of it. It does better than an unboiled ham. If you put tow large fowls in, they will make a fine pie ; but that is according to your company, more or leſs. The larger the pie, the finer the meat eats. The cruſt muſt be the ſame as you make for veniſon paſty. You ſhould pour a little ſtrong gravy into the pie when you make it, juſt to bake the meat, and then fill it up whe it comes out of the oven. Boil ſome truffles and morels and put into the pie, which is a gread addition, and ſome freſh muſhrooms, or dried ones.
To make a pigeon pie.
MAKE a puff-paſte cruſt, cover your diſh, let your pigeons be very nicely picked and cleaned, ſeaſon them with pepper and ſalt, and put a good piece of fine freſh butter, with pepper and ſalt, in their bellies ; lay them in your pan, the necks, gizzards, livers, pinions, and hearts, lay between, with the yolk of a hard egg and beef ſteak in the middle ; put as much water as will almoſt fill the diſh, lay on the top-cruſt, and bake it well. This is the beſt way to make a pigeon pie ; but the French fill the pigeons with a very high force-meat, and lay force-meat balls round the inſide, with aſparagus-tops, artichoke-bottoms, muſhrooms, truffles and morels, and ſeaſon high; but that is according to different palates.
To make a giblet pie.
TAKE two pair of giblets nicely cleaned, put all but the livers into a ſauce-pan, with two quarts of water, twently corns of whole pepper, three blades of mace, a bundle of ſweet-herbs, and a large onion ; cover them cloſe, and let them ſtew very ſoftly till they are quite tender, then have a good cruſt ready, cover your diſh, lay a fine rump ſteak at the bottom, ſeaſoned with pepper and ſalt ; then lay in your giblets with the livers, and ſtrain the liquor they were ſtewed in. Seaſon it with ſalt, and pour into your pie ; put on the lid, and bake it an hour and a half.
To make a duck pie.
MAKE a puff-paſte cruſt, take two ducks, ſcald them and make them very clean, cut off the feet, the pinions, the neck, and head, all clean picked and ſcalded, with the gizzards, livers and hearts ; pick out all the fat of the inſide, lay a cruſt all over the diſh, ſeaſon the ducks with pepper and ſalt, inſide and out, lay them in your diſh, and the giblets at each end, ſeaſoned ; put in as much water as will almoſt fill the pie, lay on the cruſt, and bake it, but not too much.
To make a chicken pie.
MAKE a puff-paſte cruſt, take two chickens, cut them to pieces, ſeaſon them with pepper and ſalt, a little beaten mace, lay in force-meat made thus round the ſide of the diſh : take half a pound of veal, half a pound of ſuet, beat them quite fine in a marble mortar, with as many crumbs of bead ; ſeaſon it with a very little pepper and ſalt, an anchovy with the liquor, cut the anchovy to pieces, a little lemon-peel cut very fine and ſhred ſmall, a very little thyme, mix all together with the yolk of an egg, make ſome into round balls, about twelve, the reſt lay round the diſh. Lay in one chicken over the bottom of the diſh, take two ſweet-breads, cut them into five or ſix pieces, lay them all over, ſeaſon them with pepper and ſalt, ſtrew over them half an ounce of truffles and morels, two or three artichoke-bottoms cut to pieces, a few cocks-combs, if you have them, a palate boiled tender and cut to pieces ; then lay on the other part of the chicken, put half a pint of water in, and cover the pie ; bake it well, and when it comes out of the oven, fill it with good gravy, lay on the cruſt, and ſend it to table.
To make a Cheſhire pork pie.
MAKE a god cruſt, cover the diſh all over, put at the bottom a layer of ſliced pippins, ſtrew over them ſome ſugar, then a layer of mutton ſteaks cut from the loin, well ſeaſoned with pepper and ſalt, then another layer of pippins ; peel ſome onions and ſlice them thin, lay a layer all over the apples, then a layer of mutton, then pippins and onions, pour in a pint of water ; ſo cloſe your pie and bake it.
To make a Devonſhire ſquab pie.
MAKE a good cruſt, cover the diſh all over, put at the bottom a layer of ſliced pippins, ſtrew over them ſome ſugar, then a layer of mutton ſteaks cut from the loin, well ſeaſoned with pepper and ſalt, then another layer of pippins ; peel ſome onions and ſlice them thin, lay a layer all over the apples, then a layer of mutton, then pippins and onions, pour in a pint of water ; ſo cloſe your pie and bake it.
To make an ox cheek pie.
FIRST bake your ox cheek as at other times, but not too much, put it in the oven over night, and then it will be ready the next day ; make a fine puff-paſte cruſt, and let your ſide and top cruſt be thick : let your diſh be deep to hold a good leal of gravy, cover your dish with cruſt, then cut off all the fleſh, kernels and fat of the head. with the palate cut in pieces, cut the meat into little pieces as you do for a haſh, lay in the meat, take an ounce of truffles and morels and throw them over the meat, the yolks of ſix eggs boiled hard, a gill of pickled muſhrooms, or freſh ones is better, if you have them ; put in a good many force-meat balls, a few artichoke-bottoms and aſparagus-tops, if you have any. Seaſon your pie with pepepr and ſalt to your palate, and fill the pie with the gravy it was baked in. If the head be rightly ſeaſoned when it comes out of the oven, it will want very little more ; put on the lid, and bake it. When the cruſt is done, your pie will be enough.
To make a Shropſhire pie.
FIRST make a good puff-paſte cruſt, then cut two rabbits to pieces, with two pounds of fat pork cut into little pieces ; ſeaſon both with pepper and ſalt to your liking, then cover your diſh with cruſt, and lay in your rabbits. Mix the pork with them, take the livers of the rabbits, parboil them, and beat them in a mortar, with as much fat bacon, a little ſweet-herbs, and ſome oyſters, if you have them. Seaſon with pepper, ſalt, and nutmeg ; mix it up with the yolk of an egg, and make it into balls. Lay them here and there in your pie, ſome artichoke-bottoms cut in dice, and cocks-combs, if you have them ; grate a ſmall nutmeg over the meat, then pour in half a pint of red wine, and half a pint of water. Cloſe your pie, and bake it an hour and a half in a quick oven, but not to fierce an oven.
Here you will find the modern redaction for Hannah Glasse's To make Shropshire pie.
To make a Yorkſhire Chriſtmas pie.
FIRST make a good ſtanding cruſt, let the wall and bottom be very thick ; bone a turkey, a gooſe, a fowl, a partridge, and a pigeon. Seaſon them all very well, take half an ounce of mace, half an ounce of nutmegs, a quarter of an ounce of cloves, and half an ounce of black pepper, all beat fine together, two large ſpoonfuls of ſalt, and then mix them together. Open the fowls all down the back, and bone them ; firſt the pigeon, then the partridge, cover them ; then the fowl, then the gooſe, and then the turkey, which muſt be large ; ſeaſon them all well firſt, and lay them in the cruſt, ſo as it will look only like a whole turkey ; then have a hare ready caſed, and wiped with a clean cloth. Cut it to pieces; that is, joint it ; ſeaſon it, and lay it as cloſe as you can on one ſide ; and the other ſide woodcocks, moor game, and what ſort of wild fowl you can get. Seaſon them well, and lay them cloſe, put at lleaſt pour pounds of butter into the pie, then lay on your lid, which muſt be a very thick one, and let it be well baked. It muſt have a very hot oven, and will take at leaſt four hours.
This cruſt will take a buſhel of flour. In this chapter you will ſee how to make it. Theſe pies are often ſent to London in a box as preſents ; therefore the walls muſt be well built.
Here you will find the modern redaction for Hannah Glasse's To make a Yorkshire Christmas Pie.
To make a gooſe pie.
HALF a peck of flour will make the walls of a gooſe pie, made as in the receipts for cruſt. Raiſe your cruſt juſt big enough to hold a large gooſe ; firſt have a pickled dried tongue boiled tender enough to peel, cut off the root, bone a gooſe and a large fowl ; take half a quarter of an ounce of mace beat fine, a large tea-ſpoonful of beaten pepper, three tea-ſpoonfuls of ſalt ; mix all together, ſeaſon your fowl and gooſe with it, then lay the fowl in the gooſe, and the tongue in the fowl, and the gooſe in the ſame form as if whole. Put half a pound of butter on the top, and lay on the lid. This pie is delicious, either hot or cold, and will keep a great while. A ſlice of this pie cut down acroſs makes a pretty little ſide-diſh for ſupper.
To make a veniſon paſty.
TAKE a neck and breaſt of veniſon, bone it, ſeaſon it with pepper and ſalt according to your palate. Cut the breaſt in two or three pieces ; but do not cut the fat of the neck if you can help it. Lay in the breaſt and neck-end firſt, and the beſt end of the neck on the top, that the fat may be whole ; make a good rich puff-paſte cruſt, let it be very thick on the ſides, a good bottom cruſt, and a thick a-top ; cover the diſh, then lay in your veniſon, put in half a pound of butter, about a quarter of a pint of water, cloſe your paſty, and let it be baked two hours in a very quick oven. In the mean time ſet on the bones of the veniſon in two quarts of water, with two or three blades of mace, an onion, a little piece of cruſt baked criſp and brown, a little whole pepper ; cover it cloſe, and let it boil ſoftly over a ſlow fire till above half is waſted, then ſtrain it off. When the paſty comes out of the oven, lify up the lid, and pour in the gravy.
When your veniſon is not fat enough, take the fat of a loin of mutton, ſteeped in a little rape vinegar and red wine twenty-four hours, then lay it on the top of the veniſon, and cloſe your paſty. It is a wrong notion of ſome people to think veniſon cannot be baked enough, and will firſt bake it in a falſe cruſt, and then bake it in the paſty ; but this time the fine flavour of the veniſon is gone. No, if you want it to be very tender, waſh it in warm milk nad water, dry it in clean cloths till it is very dry, then rub it all over the vinegar, and hang it in the air. Keep it as long as you think proper, it will keep thus a fortnight good ; but be ſure there be no moiſtneſs about it ; if there is, you muſt dry it well and throw ginger over it, and it will keep a long time. When you uſe it, juſt dip it in lukewarm water, and dry it. Bake it in a quick oven ; but it is a large paſty, it will keep a long time. When you uſe it, juſt dip it in lukewarm water, and dry it. Bake it in a quick oven ; if it is a large paſty, it will take three hours ; then your veniſon will be tender, and have all the fine flavour. The ſhoulder makes a pretty paſty, boned and made as above with the mutton fat.
A loin of mutton makes a fine paſty : take a large fat loin of mutton, let it hang four or five days, then bone it, leaving the meat as whole as you can : lay the meat twenty-four hours in half a pint of red wine and half a pint of rape vinegar ; then take it our of the pickle, and order it as you do a paſty, and boil the bones in the ſame manner, to fill the paſty, when it comes out of the oven.
To make a calf's head pie.
CLEANSE your head very well, and boil it till it is tender ; carefully take off the fleſh as whole as you can, take out the eyes and ſlice the tongue ; make a good puff-paſte cruſt, cover the diſh, lay on your meat throw over it the tongue, lay the eyes cut in two, at each corner. Seaſon it with a very little pepper and ſalt, pour in half a pint of the liquor it was boiled in, lay a thin top-cruſt on, and bake it an hour in a quick oven. In the mean time boil the bones of the head in two quarts of liquor, with two or three blades of mace, half a quarter of an ounce of whole pepper, a large onion, and a bundle of ſweet-herbs. Let it boil till there is about a pint, then ſtrain it off, and add two ſpoonfuls of catchup, three of red wine, a piece of butter as big as a walnut rolled in flour, half an ounce of truffles and morels. Seaſon with ſalt to your palate. Boil it, and have half the brains boiled with ſome ſage ; beat them, and twelve leaves of ſage chopped vine ; ſtir all together, and give it a boil ; take the other part of the brains, and beat them with ſome of the ſage chopped fine, a little lemon-peel minced fine, and half a ſmall nutmeg grated. Beat it up with an egg, and fry it in little cakes of a fine light brown ; boil ſix eggs hard, take only the yolks ; when your pie comes out of the oven take off the lid, lay the eggs and cakes over it, and pour the ſauce all over. Send it to table hot without the lid. This is a fine diſh ; you may put in it as many fine things as you pleaſe, but it wants no more addition.
To make a tart.
FIRST make a fine puff-paſte, cover your diſh with the cruſt, make a good force-meat thus : take a pound of veal, and a pound of beef-ſuet, cut them ſmall, and beat them fine in a mortar. Seaſon it with a ſmall nutmeg grated, a little lemon-peel ſhred fine, a few ſweet-herbs, not too much, a little pepper and ſalt, juſt enough to ſeaſon it, the crumb of a penny loaf rubbed fine ; mix it up with the yolk of an egg, make one third into balls, and the reſt lay round the ſides of the diſh. Get two fine large veal ſweet-breads, cut each into four pieces ; two pair of lamb-ſtones, each cut in two, twelve cocks-combs, half an ounce of truffles and morels, four artichoke-bottoms cut each into four pieces, a few aſparagus-tops, ſome fresh muſhrooms, and ſome pickled ; put all together in your diſh.
Lay firſt your ſweet-breads, then the artichoke-bottoms, then the cocks-combs, then the truffles and morels, then the aſparagus, then the muſhrooms, and then the force-meat balls. Seaſon the ſweet-breads with pepper and ſalt ; fill your pie with water, and put on the cruſt. Bake it two hours.
As to fruit and fiſh pies, you have them in the chapter for Lent.
To make mince pies the beſt way.
TAKE three pounds of ſuet ſhred very fine, and chopped as ſmall as poſſible, two pounds of raiſins ſtoned, and chopped as fine as poſſible, two pounds of currants nicely picked, waſhed, rubbed, and dried at the fire. half a hundred of fine pippins, pared, cored, and chopped ſmall, half a pound of fine ſugar pounded fine, a quarter of an ounce of mace, a quarter of an ounce of cloves, tow large nutmegs ; all beat fine, put all together into a great pan, and mix it well together with half a pint of brandy, and half a pint of ſack ; put it down cloſe in a ſtone-pot, and it will keep good for months. When you make your pies, take a little diſh, ſomething bitter than a ſoup-plate, lay a very thin cruſt all over it, lay a thin layer of meat, and then a thin layer of orange-peel cut thin. over that a little meat, ſqueeze half the juice of a fine Seville orange or lemon, and pour in three ſpoonfuls of red wine ; lay on your cruſt, and bake it nicely. Theſe pies eat finely cold. If you make them in little patties, mix your meat and ſweet-meats accordingly. If you chuſe meat in your pies, parboil an neat's tongue, peel it, and chop the meat as fine as poſſible, and mix with the reſt ; or two pounds of the inſide of a ſurloin of beef boiled.
Here you will find the modern redaction for Hannah Glasse's To make mince pies the best way.
Tort de moy.
MAKE puff-paſte, and lay round your diſh, then a layer of biſcuit, and a layer of butter and marrow, and then a layer of all ſorts of ſweetmeats, or as many as you have, and ſo do till your diſh is full ; then boil a quart of cream, and thicken it with four eggs, and a ſpoonful of orange-flower-water. Sweeten it with ſugar to your palate, and pour over the reſt. Half an hour will bake it.
To make orange or lemon tarts.
TAKE ſix large lemons, and rub them very well with ſalt, and put them in water for two days, with a handful of ſalt in it ; then change them into freſh water every day, (without ſalt) for a fortnight, then boil them for two or three hours till they are tender, then cut them into half quarters, and then cut them three-corner-ways, as thin as you can : take ſix pippins pared, cored, and quartered, and a pint of fair water. Let them boil till the pippins break ; put the liquor to your orange or lemon, and half the pulp of the pippins well broken, and a pound of ſugar. Boil theſe together a quarter of an hour, thenput it in a gallipot, and ſqueeze an orange in it : if it be a lemon tart, ſqueeze a lemon ; two ſpoonfuls is enough for a tart. You patty pans muſt be ſmall and ſhallow. Put fine puff-paſte, and very thin ; a little while will bake it. Juſt as your tarts are going into the oven, with a feather, or bruſh, do them over with melted butter, and the ſift double-refined ſugar over them ; and this is pretty iceing on them.
To make different ſorts of tarts.
IF you bake in tin-patties, butter them, and you muſt put a little cruſt all over, becauſe of the taking them out ; it in china, or glaſs, no cruſt but the top one. Lay fine ſugar at the bottom, then your plums, cherries, or any other ſort of fruit, and ſugar at top ; then put on your lid, and bake them in a ſlack oven. Mince pies muſt be baked in tin-patties, becauſe taking them out, and puff-paſte is beſt for them. All ſweet tarts the beaten cruſt is beſt ; but as you fancy. You have the receipt for the cruſt in this chapter. Apple, pear, apricot, &c. make thus ; apples and pears, pear them, cut them into quarters, and core them ; cut the quarters acroſs again, set them on in a ſauce-pan with juſt as much water as will barely cover them, let them ſimmer on a ſlow fire juſt till the fruit is tender ; put a good piece of lemon-peel in the water with the fruit, and a little ſugar at top ; that you muſt put in at your diſcretion. Pour over each tart a tea-ſpoonful of lemon-juice, and three tea-ſpoonfuls of the liquor they were boiled in ; put on your lid, and bake them in a ſlack oven. Apricots do the ſame way only do not uſe lemon.
As to preſerved tarts, only lay in your preſerved fruit, and put a very thin cruſt at top, and let them be baked as little as poſſible ; but if you would make them very nice, have a large patty, the ſize you would have your tart. Make your ſugar cruſt, roll it as thick as a halfpenny ; then butter your patties, and cover it. Shape your upper cruſt on a hollow thing on purpoſe, the ſize of your patty, and mark it with a marking-iron for that purpoſe, in what ſhape you pleaſe, to be hollow and open to ſee the fruit through ; then bake your cruſt in a very ſlack oven not to diſcolour it, but to have it criſp. When the cruſt is cold, very carefully take it out, and fill it with what fruit you pleaſe, lay on the lid, and it is done ; therefore if the tart is not eat, your ſweetmeat is not the worſe, and it looks genteel.
Paſte for tarts.
ONE pound of flour, three quarters of a pound of butter ; mix up together, and beat well with a rolling-pin.
Here you will find the modern redaction for Hannah Glasse's Paste for Tarts.
Another paſte for tarts.
HALF a pound of butter, half a pound of flour, and half a pound of ſugar ; mix it well together, and beat it with a rolling-pin well, then roll it out thin.
Here you will find the modern redaction for Hannah Glasse's Another Paste for Tarts.
Puff-paſte.
TAKE a quarter of a peck of flour, rub fine half a pound of butter, a little ſalt, make it up into a light paſte with cold water, juſt ſtiff enough to work it well up ; then roll it out, and ſtick pieces of butter all over, and ſtrew a little flour ; roll it up and roll it out again ; and ſo do nine or ten times, till you have rolled in a pound and a half of butter. This cruſt is moſtly uſed for all ſorts of pies.
Here you will find the modern redaction for Hannah Glasse's Puff-paste.
A good cruſt for great pies.
TO a peck of flour add the yolks of three eggs ; then boil ſome water, and put in half a pound of fried ſuet, and a pound and a half of butter. Skim off the butter and ſuet, and as much of the liquor as will make it a light good cruſt : work it up well, and roll it out.
Here you will find the modern redaction for Hannah Glasse's A good crust for great pies.
A ſtanding cruſt for great pies.
TAKE a peck of flour, and ſix pounds of butter, boiled in a gallon of water ; ſkim it off into the flour ,and as little of the liquor as you can ; work it well up into a paſte, then pull it into pieces till it is cold, then make it up in what form you will have it. This is fit for the walls of a gooſe pie.
Here you will find the modern redaction for Hannah Glasse's A standing crust for great pies.
A cold cruſt.
TO three pounds of flour rub in a pound and a half of butter, break in two eggs, and make is up with cold water.
Here you will find the modern redaction for Hannah Glasse's A good crust.
A dripping cruſt.
TAKE a pound and half of beef-dripping, boil it in water, ſtrain it, then let it ſtand to be cold, and take off the hard fat : ſcrape it, boil it ſo four or five times ; then work it well up into three pounds of flour, as fine as you can, and make it up into paſte with cold water. It makes a very fine cruſt.
Here you will find the modern redaction for Hannah Glasse's A dripping crust.
A cruſt for cuſtards.
TAKE half a pound of flour, ſix ounces of butter, the yolks of two eggs, three ſpoonfuls of cream ; mix them together, and let them ſtand a quarter of an hour, then work it up and down, and roll it very thin.
Here you will find the modern redaction for Hannah Glasse's A crust for custards.
Paſte for crackling cruſt.
BLANCH four handfuls of almonds, and throw them into water, then dry them in cloth, and pound them in a mortar very fine, with a little orange-flour water, and the white of an egg. When they are well pounded, paſs them through a coarſe hair-ſieve, to clear them from all the lumps or clods ; then ſpread it on a diſh till it is very pliable ; let it ſtand for a while, then roll out a piece for the under-cruſt, and dry it in the oven on the pie-pan, while other paſtry works are making ; as knots, cyphers, &c. for garnishing your pies.
Here you will find the modern redaction for Hannah Glasse's Paste for crackling crust.
Back to the contents of Hannah Glasse's 1774 book
The Art of Cookery Made Plain and Easy
