The new century cookery book

The larks for this dish are by far best if boned, though this is not essential. Make a stuffing with the bread-crumbs, shallot, half the chopped parsley, the lemon-rind, and the chopped ham and the egg yolks ; add a little water or stock if found necessary, and season to taste. Roll the birds in flour ; and fill them with the stuffing. Cut the beef and bacon into very thin slices. Line the bottom of a large pie-dish with beef and bacon, season to taste and sprinkle with parsley ; place the birds on this, arrange them neatly, fill up the dish with the remainder of bacon and beef, season again, and moisten with the stock. Cover the dish with puff-paste, ornament the centre tastefully (allowing a small incision in the middle for the steam to escape while cooking), brush over with egg, and bake in a fairly hot oven for about one hour. 1192. Raised Game Pie. — 1^ lb. flour, H gill milk, 6 oz. butter, the yolk of an egg, pepper, salt, cayenne, and nutmeg, 1 lb. veal, 1 lb. fresh pork, game of all kinds — pigeons, pheasant, grouse, chicken, larks, quails--a little of each ; £ lb. ham, liver farce, or foie gras, 1 tablespoonful chopped mushrooms, 1 tablespoonful chopped truffles, 1 teaspoonful chopped parsley and pistachios, \ pint good stock, chopped aspic. Make a paste of the flour, mixing the butter and milk into it hot, add the yolk of egg, a little salt ; mix and knead well. Line a raised pie-tin with this paste about a quarter of an inch thick. Mince the veal and pork together ; season with salt, pepper, cayenne, and nutmeg ; place this mince all round the mould inside the paste ; fill in the centre with fillets of pigeon, pheasant, grouse, chicken, strips of ham, and the larks and quails stuffed with liver farce ; sprinkle over the chopped mushrooms, truffles, pistachios, and parsley a little pepper and salt ; cover over with some of the mince ; wet the paste round and lay on the top cover, close it well round the edge, trim it, and work up the trimmings of paste to make an ornament for the top. Tie a band of buttered paper round the mould about three inches above the top, and bake in a steady oven for three hours. When the pie is nearly cold move the top ornament of paste, and pour in about half a pint of good stock — not too liquid, or it will soak through the paste — replace the ornament, and when quite cold dish up the pie, garnished with chopped aspic. A MODERN HOTEL KITCHEN (MESSRS. E. & A. MAIN, LTD.) CHAPTER XXIII WITH HINTS ON CARVING 1193. Aloyau de Boeuf à la Godard. — About 6 lbs. sirloin of beef, £ lb. bacon, 1 sliced carrot, 1 Sliced onion, 1 bouquet of herbs, 1 gill sherry or Sauterne, | pint tomato sauce (No. 271), 1 gill brown sauce (No. 236), 1 pint stock, 2 truffles, 8 mushrooms, 3 artichoke-bottoms, tjr cooked sweetbread, 8 small chicken quenelles (No. 403), pepper and salt.