Meat Pies
May be made in the above manner of lamb, veal, or pork. Also of venison or any sort of fresh meat. Pie crust for baking should be shortened with butter, or with the dripping of roast beef, veal, or fresh pork. Mutton or lamb dripping are unfit for pie crust, as they make it taste of tallow. Suet will not do at all for baked paste, though very good if the paste is to be boiled. Butter and lard will make a nice plain paste for pies, if both are fresh and good; the butter to be rubbed into the flour, mixed with a little cold water, and rolled out; the lard to be spread evenly all over the sheet; then folded and rolled out again. Meat pies should always have a bottom crust, as the gravy it imbibes makes it very relishing. Veal pies are insipid without the addition of some cold ham.
Pies made of game should have a puff-paste, as they are generally for company.
On the shores of the Chesapeake, very fine pies are made of canvas-back, or red-neck ducks, when in season. They require puff-paste to be made in perfection. Pot-pies of these ducks are, of course, excellent.