Ornamented Cover
The receipt (recipe) for A Common Chicken Pie directed to put on a thick cover, pare the edge, and ornament it, make a hole in the center, lay a roll of paste, or a few leaves round it… One of my hearth cooking students, Ingrid, did a wonderful job with the French Crust for Hot or Cold Meat Pies and the ornamentation.
The next hearth cooking class at Historic Speedwell is October 20, 2012: Visit my website for more information: www.hearttohearthcookery.com
Heart to Hearth Cookery 
I like the old-fashioned look of that!
By: sybaritica on June 15, 2012
at 10:40 am