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Updated: May 28, 2025
The same crust may also be used with a brown fricassee, but is most customary with a white. Make a fricassee, as above directed, either brown or white, as best liked, and a nice pie-crust, as on p. 224, or a biscuit-crust if pie-crust is considered too rich. Line a deep baking-dish with the crust; a good way being to use a plain biscuit-crust for the lining, and pie-crust for the lid.
But, as people will both make and eat pie-crust, the best rules known are given. Butter, being more wholesome than lard, should always be used if it can be afforded. A mixture of lard and butter is next best. Clarified dripping makes a good crust for meat pies, and cream can also be used. For dumplings nothing can be better than a light biscuit-crust, made as on p. 208.
Melt one tablespoonful of butter in a saucepan, and add a heaping tablespoonful of flour, stirring constantly till smooth. Pour in slowly one cup of milk, and, as it boils and thickens, add the chicken broth, and serve. This becomes a pot-pie by adding biscuit-crust as in rule for veal pot-pie, p. 150, and serving in the same way.
This stew becomes a pot-pie by making a nice biscuit-crust, as on p. 164; cutting it out in rounds, and laying in the kettle half an hour before the stew is done. Cover closely, and do not turn them. Lay them, when done, around the edge of the platter; pile the meat in the centre, and pour over it the thickened gravy. Two beaten eggs are sometimes added, and it is then called a blanquette of veal.
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