Miss Corson's practical American cookery and household management

pepper; when this sauce boils, pour it into the squab-pie, and cover the pie with an upper crust of pastry, wetting the edges to make them adhere ; cut several slits in the upper crust, and brush it over with beaten egg. Bake the pie for two hours in a moderate oven, taking care that it does not burn ; if the crust browns too quickly, cover it with buttered paper, and moderate the heat of the oven. Serve the pie hot or cold. FOIE-GRAS WITH TRUFFLES. This dish is not usual in America, because generally both the foie-gras, or fat goose-liver, and the truffles are imported in jars or cans. The fresh truffles are seldom obtainable, the few which are brought being for special use ; but those in SWE-DISHES (entrees). cans will serve for the dish. Occasionally it is possible to obtain a fresh fat liver in some of the cities where there is a large German population. The liver is cleansed carefully, and semicircular cuts are made to receive slices of truffles, as shown in the engraving ; it is then braised in broth, with a little madeira and seasoning, and served with a garnish of Foie-Gras uiith Truffes. truffles stewed in the same wine, or in a rich brown sauce made with wine. The canned truffles need no preparation for cooking, and their liquor is used for the sauce ; fresh truffles should be carefully washed in plenty of cold water, with a soft brush, and then stewed whole. TRUFFLES. Fresh truffles are sometimes boiled or baked, like potatoes, and served hot, covered with a folded napkin, as a vegetable course. REMOVES OF MEAT AND POULTRY (Releves). IN this course, the large dishes of meat and poultry, which are boiled or baked, belong ; but the baked poultry has been classed among the roasts, because in many houses there are no arrangements for roasting, and poultry baked in a very hot oven is nearly as good as that roasted before the fire. In family dinners, the meat dishes belonging in this course generally form the bulk of the dinner ; the soup or fish being frequently omitted, and the joint accompanied by one or more vegetables, and followed by a plain dessert. RIBS OF BEEF BONED AND ROLLED. The favorite roasting-piece of beef in America is the rib cut. The first engraving given here shows the first cut of the ribs as they are taken from the fore-quarter of beef. The second picture shows the ribs cut short, and trimmed 31a Ribs of Beef, Unti-immed. REMOVES (RELEV&s). 313 ready for roasting. The third is a number of ribs boned and rolled by the butcher. All the trimmings should be sent home with the boned ribs, to be used for soups or Hiba of Beef, Trimmed. sauces ; sometimes the ends of the ribs only are sawed off and removed. When all the bones are taken out, and the roll of meat is tied very tight, it will remain in place after cooking, and can be carved more easily and economically Rlbi of Beef, Boned and Rolled. than when the bones remain. The rolled ribs may be roasted, baked, or braised, according to the general directions for such operations, and served with any chosen gravy or garnish, or with a plain green salad. BAKED BEEF.