Cassell's dictionary of cookery

a pint of water. Put the dish into a moderate oven, and bake imtil the potatoes at the top are brown and crisp, but are cooked through. When ready to serve, pom- half a pint of boiling gravy over the meat, and send it to table in the dish in which it was baked. Pin a napkin neatly round the dish for the sake of appearance. The oven must not be very hot, or the gravy will be dried up. If there is any danger of this, add a little more. Time, three hours and a half to bake. Probable cost, 5s. Sufficient for six or eight persons. Lancashire Oatcake {see Oatcake, Lancashire). Lancashire Raised Pie. — Take about two pounds of whatever meat is preferred (pork is most generally used), cut the lean into thin slices, and season each piece slightly with a httle pepper and salt. Take away all the bones, and stew them, with a pint of water, half a small tea-spoonful of salt, and a pinch of pepper, for two hours, then strain the gravy and put it aside for use. It should when cold be a stiff jelly. Shred four ounces of beef suet very finely. Mix half a tea-spoonful of salt with it, and melt it over the fire in half a pint of boiling water. It will take ten or fifteen minutes to melt. Put a pound and a half of flour into a bowl. Pour the boiling lard and water into the middle of it, and mix thoroughly, first with a spoon and afterwards with the hands. Knead to a stiff paste, cut off a piece large enough to form the lid of the pie, put the rest on the table and mould it with the hands to the form of a cone. Flatten the sides with the palms of the hands, and, when quite smooth, press down the top of the cone with one hand, and with the other make the sides equally round. Great expedition is necessary, as the excellence of the pie depends to a considerable extent on its being placed in the oven while still warm. Put in the lean meat, strew a little minced fat over each layer, and press it closely until the mould is full. Egg the edges, roll out the cover, and place it on the pie. Make a small hole in the centre, through which the gravy can afterwards be put in. Ornament the pie with leaves of pastry, or in any other way to please the fancy, brush it over with yolk of egg, and bake in a good oven. When the pie is done enough pour a little of the jelly gravy (melted) through the hole in the top. Lancashire raised pies are much more easily made iii moulds ; and until the cook has acquired expertness in their manufacture, she will do well to confine herself to those of small size. Beef suet is better than either butter or lard for this pastry, but if either of these are used an extra ounce wiU be required for the same quantity of flour and water. Time to bake, three hours. Probable cost, 2s. Sufficient for six or eight persons. Landrail, or Corn Crake, To Roast. — This delicious bird, which is in full season at the end of August and the beginning of September, should be trussed like a snipe, with the head under the wing, and a skewer passed through the thigh and the body, to keep the legs straight. Fasten two or three slices of bacon over the breast, and roast before a clear fire Dish it on fried bread-crumbs, or, if LAB ( 366 ) LAB