TONGUE PIE is made as above; only substituting a smoked tongue for the ham. The tongue must be nicely trimmed and peeled, and the root minced fine, and mixed with the veal or chicken force-meat.
Either of these pies may be made and baked in deep dishes, and with paste made in the usual way of butter and flour, wetted with a little cold water.
HAM TOAST.--Grate a sufficiency of the lean of cold ham. Mix some beaten yolk of egg with a little cream, and thicken it with the grated ham. Then put the mixture into a sauce-pan over the fire, and let it simmer awhile. Have ready some slices of bread nicely toasted (all the crust being pared off) and well buttered. Spread it over thickly with the ham mixture, and send it to table warm.
CHICKENS STEWED WHOLE.--Having trussed a pair of fine fat young fowls or chickens, (with the liver under one wing, and the gizzard under the other,) fill the inside with large oysters, secured from falling out, by fastening tape round the bodies of the fowls. Put them into a tin butter-kettle with a close cover. Set the kettle into a larger pot or sauce-pan of boiling water, (which must not reach quite to the top of the kettle,) and place it over the fire. Keep it boiling till the fowls are well done, which they should be in about an hour after they begin to simmer. Occasionally take off the lid to remove the scum; and be sure to put it on again closely. As the water in the outside pot boils away, replenish it with more _hot_ water from a tea-kettle that is kept boiling hard. When the fowls are stewed quite tender, remove them from the fire; take from them all the gravy that is about them, and put it into a small sauce-pan, covering closely the kettle in which they were stewed, and leaving the fowls in it to keep warm. Then add to the gravy two table-spoonfuls of butter rolled in flour; two table-spoonfuls of chopped oysters; the yolks of three hard-boiled eggs minced fine; half a grated nutmeg; four blades of mace; and a small tea-cup of cream. Boil this gravy about five minutes. Put the fowls on a dish, and send them to table, accompanied by the gravy in a sauce-boat. This is an excellent way of cooking chickens.
FOWL AND OYSTERS.--Take a fine fat young fowl, and having trussed it for boiling, fill the body and crop with oysters, seasoned with a few blades of mace; tying it round with twine to keep them in. Put the fowl into a tall strait-sided jar, and cover it closely. Then place the jar in a kettle of water; set it over the fire, and let it boil at least an hour and a half after the water has come to a hard boil. When it is done, take out the fowl, and keep it hot while you prepare the gravy, of which you will find a quantity in the jar. Transfer this gravy to a sauce-pan; enrich it with the beaten yolks of two eggs, mixed with three table-spoonfuls of cream; and add a large table-spoonful of fresh butter rolled in flour. If you cannot get cream, you must have a double portion of butter. Set this sauce over the fire; stirring it well; and when it comes to a boil, add twenty oysters chopped small. In five minutes take it off; put it into a sauce-boat, and serve it up with the fowl, which cooked in this manner will be found excellent.