Cookery for every household

6 oz. cooked meat. 3 oz. cooked macaroni. 3 oz. grated cheese. 1 gill white sauce or cream. 1 parboiled onion. 1 tea-sp. made mustard. Salt, pepper. A pinch of nutmeg. 1 table-sp. crushed vermicelli. 1 gill brown or tomato sauce. Some plain pastry. To Prepare the Mixture. — White meat, such as rabbit, chicken, or veal is the best to use for this kind of pie, and a small proportion of ham or tongue may be mixed with it. Remove from it all skin, bone, and gristle, and chop it finely or put it through the mincing machine. Put the minced meat into a basin and add to it the macaroni cut in small pieces, the onion finely chopped, and the grated cheese. Season rather highly with pepper, salt, and mustard, and moisten with the white sauce or cream. To Make the Pie. — Take a plain mould or basin (to hold 1 pint or a little over) and grease it carefully with butter or dripping. Put in the crushed vermicelli and coat the sides of the basin with it. Then line the basin with some plain pastry rolled out thinly. Fill up with the meat mixture and cover with a round of pastry, wetting the two edges and pressing them together. Make a small hole in the top of the pie, and place it on a baking sheet. Bake in a good oven until the pastry is browned and well cooked. When ready, remove the pie from the oven, allow it to stand a few minutes, and turn out carefully on a hot dish. Heat some brown or tomato sauce and pour it round. Note. — Bread-crumbs may be used instead of vermicelli, and the onion may be omitted. Time to bake, about 1 hour. Sufficient for 4 or 5 persons. Probable cost, Is. 6 d. 1490. Sea Pie 1 lb. stewing beef. 1 dessert-sp. ketchup. 1 large carrot. Salt, pepper. 2 onions. Warm water. | Suet crust. Wipe and trim the meat, removing any skin and sinew, and cut it into small neat pieces. Prepare the carrot and onions and cut them both in very thin slices. (The onion may first be scalded if liked.) Take rather a shallow stewpan and lay into it first a layer of the vegetables, then the meat and the remainder of the vegetables on the top. Season well with pepper and salt, cover with warm water or meat boilings, and add the ketchup. Put the lid on the pan and stew slowly for ½ hour. Meanwhile prepare the suet pastry, using the quantities given in Recipe 1441, and roll it out in a round the size of the saucepan lid. Lay this on the top of the meat and continue the stewing until the meat is quite tender, and the vegetables and pastry well cooked. Care must be taken that the ingredients underneath the pastry do not become too dry. The crust should be loosened from the sides of the saucepan occasionally, and more liquid added if necessary. When sufficiently cooked, cut the pastry across into about eight pieces. Lift out the meat and vegetables and arrange them neatly on a hot dish. Place the pastry in a round on the top and garnish with a few of the pieces of carrot. Time to cook, 2 to 2½ hours. Sufficient for 4 or 5 persons. Probable cost, Is. 3d. 1491. Cheese Tart 1 oz. butter. 1½ oz. flour. 1 gill milk. ½ lb. grated cheese. (Fleur de Fromage) Seasoning. 1 egg. 1 or 2 table-sps. cream. Some plain pastry.