A savoury pie for person of delicate digestion

Ingredients

Quantity		Ingredient
		A SAVOURY PIE FOR PERSONS OF DELICATE DIGESTION
		============================

Directions

Cut up fowl and sweetbread, lay in the dish in alternate layers with meat, jelly, and the yolks of hard-boiled eggs without the whites, and flavour with lemon juice, white pepper, and salt; cover with rice prepared as follows: boil half a pound of rice in sufficient water to permit it to swell; when tender beat it up to a thick paste with the yolk of one or two eggs, season with a little salt, and spread it over the dish thickly. The fowl and sweetbread should have been previously simmered till half done in a little weak broth; the pie must be baked in a gentle oven, and if the rice will not brown sufficiently, finish with a salamander. From: The Jewish Manual by "A Lady". Intro. by Chaim Raphael Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 05-03-95

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