Chapter
11 - Meat Pies and Puddings
Chicken and Ham Pie ~ Pigeon Pie a 1'Anglaise. Grouse Pie a l'Ecossaise ~ Partridge Pie a, la Chasseur ~ Giblet Pie ~ Beefsteak and Oyster Pie ~ Veal and Ham Pie ~ Mutton Pie a l'lrlandaise ~ Potted Snipes, Irish Fashion ~ Pie of Small Birds. Lark Pie a la Melton Mowbray ~ Beefsteak and Oyster Pudding ~ Mutton Pudding ~ Kidney Pudding ~ Pudding a la Chipolata ~ Snipe Pudding a l'Epicurienne ~ Sausage Pudding ~ Yorkshire Veal Cake ~ Hare Cake ~ Fish Pie a la Ste. Terese ~ a la Ste. Ursula ~ Potato Pie ~ Leek Flammish.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter11.html- Legacy revision
8531e8373e9b- Source checksum
8f9b976046da97ad44e9d226421d8e4b2eb90ac1b8d78b44d0ea88d4ce1b636f- Legacy text checksum
b929a3bdb5f0576366fc9817b5eff1a470c655abe5d8f8d3da4e9388bfa078ae
Cite this page
11 - Meat Pies and Puddings. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter11.html