Cut up the fowls; add the seasoning. Put the chicken, slices of ham, or gammon of bacon, forcemeat balls and hard eggs by turn in layers. If it be baked ina dish puta little water, but none if in a raised crust. By the time it returns from the oven have ready a gravy made of the veal or scrag, shank bones of mutton and seasoning. If to be eaten hot you may add mushrooms, etc., but not if to be eaten cold. If it is made in a dish, put as much gravy as will fill it; but in raised crust the gravy must be nicely strained, and then put in cold as jelly. To make the jelly clear, you may give it a boil with the whites of two eggs, after taking away the meat, and then run it through a fine lawn sieve. 670. Giblet Pie—Ingredients—Some goose or duck giblets, water, onion, black pepper, a bunch of sweet herbs, a large teacupful of cream, sliced potatoes, plain crust, salt✪ Giblet Pie. Line the edge of a pie dish with a plain crust. Stew the giblets in a small quantity of water with the seasoning till nearly done. Let them grow cold and if not enough to fill the dish, lay a beef, veal or two or three mutton steaks at the bottom. Add the giblets that the liquor was boiled in. Lay slices of cold potatoes on the top and cover with the crust ; bake for an hour and a half in a brisk oven. 671. Beefsteak and Oyster Pie—Ingredients—Steak, seasoning: pepper, salt, eschalot minced finely. Oysters, lemon peel, mace and a sprig of parsley, I oz. of butter rolled in flour✪ Beefsteak and Oyster Pie. Prepare your steaks by beating them gently with a circular steak beater, add the seasoning, put layers of them and of oysters. Stew the liquor and beards of the latter, with the lemon peel, mace, and the sprig of parsley. These ingredients are to be boiled in about three spoonfuls of water and butter rolled with flour, then strained off, and put into the dish when ~ the pie is baked. a PASTRY AND PUDDINGS. ef) = 672. Oyster Pie—Ingredients—Oysters, sweetbreads, salt, pepper, mace, % a teacupful of liquor, some gravy, a teacupful of cream, white gravy. \ @ Open the oysters, and strain the liquor from them; parboil \ them after taking off their beards. Parboil sweetbreads, cut | them in slices, lay them and the oysters in layers, add seasoning, then put the liquor, and the gravy. Bake in a slow oven, and before you serve, add the cream, a little more oyster liquor, and a cupful of white gravy, all warm, but not boiling. 673. Veal Pie— Ingredients—3 or 4 Ib. of veal, a few slices of ham or bacon, powdered mace, cayenne, nutmeg, salt, forcemeat, 3 eggs✪ Veal Pie. Cut the veal into convenient pieces, place in saucepan and cover with cold water. Allow to come slowly to a boil then remove from the stove and place in a pie dish ; pour the liquor over the meat, add the ham or bacon and seasoning, boil the eggs hard and cut into rings, place neatly over the meat, have ready veal forcemeat made into balls about the size of marbles Line the edge of the pie dish with any paste preferred and cover the whole with the same, make a hole in the centre and bake abUat one to one and a half hours. 674. Veal, Chicken & Parsiey Pie—Ingredients—Slices of neck or leg of veal, salt, parsley, milk, crust, 14 pint of cream✪ Veal, Chicken & Parsley Pie. Take the slices of veal (if from the leg, about the knuckle), season them with the salt ; scald some parsley picked from the stems, and press it dry ; cut it a little, and lay it at the bottom of the dish ; then put the meat, and so on, in layers. Fill the dish with milk, but not so high as the crust; cover it with crust, and when baked pour out a little of the milk, and put in the scalded cream. Chickens may be cut up and cooked in the same way. 675. Mutton Pie—Ingredients—Loin of mutton, 2 kidneys, pepper and salt to taste, %4 pint of gravy or water, a little minced parsley, a liitle onion if liked✪ Mutton Pie.

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Cut up the fowls; add the seasoning. Put the chicken, slices of ham, or gammon of bacon, forcemeat balls and hard eggs by turn in layers. If it be baked ina dish puta little water, but none if in a raised crust. By the time it returns from the oven have ready a gravy made of the veal or scrag, shank bones of mutton and seasoning. If to be eaten hot you may add mushrooms, etc., but not if to be eaten cold. If it is made in a dish, put as much gravy as will fill it; but in raised crust the gravy must be nicely strained, and then put in cold as jelly. To make the jelly clear, you may give it a boil with the whites of two eggs, after taking away the meat, and then run it through a fine lawn sieve. 670. Giblet Pie—Ingredients—Some goose or duck giblets, water, onion, black pepper, a bunch of sweet herbs, a large teacupful of cream, sliced potatoes, plain crust, salt. Line the edge of a pie dish with a plain crust. Stew the giblets in a small quantity of water with the seasoning till nearly done. Let them grow cold and if not enough to fill the dish, lay a beef, veal or two or three mutton steaks at the bottom. Add the giblets that the liquor was boiled in. Lay slices of cold potatoes on the top and cover with the crust ; bake for an hour and a half in a brisk oven. 671. Beefsteak and Oyster Pie—Ingredients—Steak, seasoning: pepper, salt, eschalot minced finely. Oysters, lemon peel, mace and a sprig of parsley, I oz. of butter rolled in flour. Prepare your steaks by beating them gently with a circular steak beater, add the seasoning, put layers of them and of oysters. Stew the liquor and beards of the latter, with the lemon peel, mace, and the sprig of parsley. These ingredients are to be boiled in about three spoonfuls of water and butter rolled with flour, then strained off, and put into the dish when ~ the pie is baked. a PASTRY AND PUDDINGS. ef) = 672. Oyster Pie—Ingredients—Oysters, sweetbreads, salt, pepper, mace, % a teacupful of liquor, some gravy, a teacupful of cream, white gravy. \ @ Open the oysters, and strain the liquor from them; parboil \ them after taking off their beards. Parboil sweetbreads, cut | them in slices, lay them and the oysters in layers, add seasoning, then put the liquor, and the gravy. Bake in a slow oven, and before you serve, add the cream, a little more oyster liquor, and a cupful of white gravy, all warm, but not boiling. 673. Veal Pie— Ingredients—3 or 4 Ib. of veal, a few slices of ham or bacon, powdered mace, cayenne, nutmeg, salt, forcemeat, 3 eggs. Cut the veal into convenient pieces, place in saucepan and cover with cold water. Allow to come slowly to a boil then remove from the stove and place in a pie dish ; pour the liquor over the meat, add the ham or bacon and seasoning, boil the eggs hard and cut into rings, place neatly over the meat, have ready veal forcemeat made into balls about the size of marbles Line the edge of the pie dish with any paste preferred and cover the whole with the same, make a hole in the centre and bake abUat one to one and a half hours. 674. Veal, Chicken & Parsiey Pie—Ingredients—Slices of neck or leg of veal, salt, parsley, milk, crust, 14 pint of cream. Take the slices of veal (if from the leg, about the knuckle), season them with the salt ; scald some parsley picked from the stems, and press it dry ; cut it a little, and lay it at the bottom of the dish ; then put the meat, and so on, in layers. Fill the dish with milk, but not so high as the crust; cover it with crust, and when baked pour out a little of the milk, and put in the scalded cream. Chickens may be cut up and cooked in the same way. 675. Mutton Pie—Ingredients—Loin of mutton, 2 kidneys, pepper and salt to taste, %4 pint of gravy or water, a little minced parsley, a liitle onion if liked.

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