When the paste is ready for use, three-quarters of a pound may be weighed off to make the lids of the pies. The remainder should be divided into three parts. The paste must not be allowed to become cold. A portion of paste is then taken and moulded with the hands till it is somewhat the shape of a very shallow basin with thick bottom and sides. Now it is ready to be put on the mould. The mould is a solid round block of wood, made for the purpose. Two and sometimes three moulds of different 13 sizes are necessary ; the smallest is the one first used. The paste must be worked carefully with the hands up the sides of the mould, taking care that the paste at the bottom is not so thin that it will not support the weight of the meat, nor so thick that it will be uneatable. When the paste has been worked up on the smallest mould, the mould must be carefully removed, and replaced by a larger one, and the paste worked till the pie is of the right size. It must then stand in a cold place till the paste is quite stiff, when the meat can be put in. The meat must be well pressed down and must form a compact mass ; two tablespoonfuls of the gravy made from the bones is poured (warmed) on the top. A quarter of a pound of paste is rolled out to form the lid ; this must be wetted and securely fastened on, the edges of the lid of the pie must be firmly pressed together and neatly trimmed and ornamented according to taste. A hole must be made in the centre of the lid. The pies should be made the day before they are baked. A piece of paper should be pinned round each, and they should be baked for at least two hours and a half in a moderate oven. It is, however, better to send them to a baker's oven, the heat of which is more uniform than that of the oven by the kitchen fire. After the pies are baked and are still hot it is a good plan to pour in a little of the gravy, which should be made hot before adding. Veal and Ham Pie may be made in the same manner, but with rather less salt in the seasoning. Proportion : — Four ounces of cooked ham to one pound of veal. Beefsteak and Oyster Pie. The crust is made in the same manner as for pork pie✪ Pork Pie. The filling is in the following proportion : — I lb. best steak to i6 oysters, r I teaspoonful salt 1 Mixed Seasoning \ \ teaspoonful pepper \ . Cut the steak into small thin slices, dip them into the seasoning. Place an oyster in each piece of meat, roll it up and pack tightly in the pie. The oyster liquor may be used instead of gravy, but too much must not be put in before the pie is baked, or the crust will crack. Spiced Beef. When the beef is taken out of pickle sprinkle it with the following mixture : — Ground black pepper ,, pimento ,, cloves... ,, nutmeg ,, mace ... Roll it up with broad skewer, and tape. Put it I dessertspoonful. I saltspoonful. bind as tightly as possible nto an earthenware vessel. without any water, and pour over it one glass of port wine.✪ Spiced Beef Cover the jar closely so that no steam may escape. To ensure this it is best to cover the lid with a crust of flour and water, and over this to tie a paper. Put it into an oven that is first hot, and then moderate, and let it bake for four or five hours. Take it out of the jar, tie it tightly in a cloth, and do not unbind it till it is quite cold.

AI-modernized reading of the original text

When the paste is ready for use, three-quarters of a pound may be weighed off to make the lids of the pies. The remainder should be divided into three parts. The paste must not be allowed to become cold. A portion of paste is then taken and moulded with the hands till it is somewhat the shape of a very shallow basin with thick bottom and sides. Now it is ready to be put on the mould. The mould is a solid round block of wood, made for the purpose. Two and sometimes three moulds of different sizes are necessary ; the smallest is the one first used. The paste must be worked carefully with the hands up the sides of the mould, taking care that the paste at the bottom is not so thin that it will not support the weight of the meat, nor so thick that it will be uneatable. When the paste has been worked up on the smallest mould, the mould must be carefully removed, and replaced by a larger one, and the paste worked till the pie is of the right size. It must then stand in a cold place till the paste is quite stiff, when the meat can be put in. The meat must be well pressed down and must form a compact mass ; two tablespoonfuls of the gravy made from the bones is poured (warmed) on the top. A quarter of a pound of paste is rolled out to form the lid ; this must be wetted and securely fastened on, the edges of the lid of the pie must be firmly pressed together and neatly trimmed and ornamented according to taste. A hole must be made in the centre of the lid. The pies should be made the day before they are baked. A piece of paper should be pinned round each, and they should be baked for at least two hours and a half in a moderate oven. It is, however, better to send them to a baker's oven, the heat of which is more uniform than that of the oven by the kitchen fire. After the pies are baked and are still hot it is a good plan to pour in a little of the gravy, which should be made hot before adding. Veal and Ham Pie may be made in the same manner, but with rather less salt in the seasoning. Proportion : — Four ounces of cooked ham to one pound of veal. Beefsteak and Oyster Pie. The crust is made in the same manner as for pork pie. The filling is in the following proportion : — I lb. best steak to i6 oysters, r I teaspoonful salt 1 Mixed Seasoning \ \ teaspoonful pepper \ . Cut the steak into small thin slices, dip them into the seasoning. Place an oyster in each piece of meat, roll it up and pack tightly in the pie. The oyster liquor may be used instead of gravy, but too much must not be put in before the pie is baked, or the crust will crack. Spiced Beef. When the beef is taken out of pickle sprinkle it with the following mixture : — Ground black pepper ,, pimento ,, cloves... ,, nutmeg ,, mace ... Roll it up with broad skewer, and tape. Put it I dessertspoonful. I saltspoonful. bind as tightly as possible nto an earthenware vessel. without any water, and pour over it one glass of port wine. Cover the jar closely so that no steam may escape. To ensure this it is best to cover the lid with a crust of flour and water, and over this to tie a paper. Put it into an oven that is first hot, and then moderate, and let it bake for four or five hours. Take it out of the jar, tie it tightly in a cloth, and do not unbind it till it is quite cold.

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