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Raised Pies, to Form

Take as much pastry as it is intended to use for the pie. Cut off as much as will be wanted for the cover, and form the remainder to the shape of a cone. Flatten the sides with the palms of the hands, and when they are quite smooth squeeze the point down a little, and press the knuckles of the left hand into the middle of the pastry till the inside is hollow. Knead it well with the fingers, and be careful to have every part of an equal thickness. Fill the pie, roll out the remainder of the pastry to the size of the top of the pie, moisten the edges with a little egg, and lay on the cover. Press this down securely, and pinch it with pastry pincers. Make a small hole in the centre of the pie, and ornament with pastry leaves, chains, or any fanciful designs. Brush all over with egg, and bake in a well-heated oven. When the pie is done enough, take it out, and pour in a little good gravy which will jelly when cold. If a mould is used, butter it, and line it with good firm pastry. Fill the pie, roll out the cover, moisten the edges of the pastry, lay it on, and press it down securely, so that the edge of the pie may be raised slightly above the cover. Pinch the edges with the pastry nippers. Make a small hole in the centre, and lay upon the pie pastry ornaments of any description. Brush over with egg, and bake in a well-heated oven. Take it out, draw out the pin which fastens the side of the mould, and take the pie out carefully. If it is not sufficiently browned, put it into the oven a quarter of an hour longer. Raised pies should be served on a neatly-folded napkin, and garnished with parsley.