Chambers's cookery for young housewives

Cut the beef into slices, about two inches long and one broad; and the fat into small pieces. Mix the flour, pepper, and salt together, dip each slice of beef into it, and roll it up with a piece of fat inside; then lay them lightly in the pie-dish. Cut the kidney free from skin and fat into small pieces, and place them in the dish alternately with the beef. Pour in the water. Cover with rough puff paste, and bake in an oven for about an hour. VEAL AND HAM PIE. 1 lb. fillet of veal. 1 dessert-spoonful parsley chopped. £ lemon-rind chopped. 2 hard-boiled eggs. A little lemon-juice, i lb. ham. £ teaspoonful salt. I teaspoonful pepper. £ gill stock or water. Cut the veal and ham into pieces not more than half an inch square. Remove the shell from the eggs, and cut each in quarters. Mix all these in a basin with the parsley, lemon-rind, lemon-juice, pepper, salt, arid stock, so that the seasonings may be thoroughly mixed. Put all lightly into a pie-dish, raising the meat, &c., higher in the centre than at the sides. Cover with rough puff paste, and bake for more than an hour, as veal requires to be well cooked. LAMB PIE. 11 lb. lamb. | 1 gill stock. £ teaspoonful salt. | £ teaspoonful pepper. Take chops from the back-ribs, or slices from the leg, and lay them flat in the dish. Season with pepper and salt, add a little gravy or water. Cover, and bake for an hour. MUTTON PIES. 1 lb. cooked mutton. i l gill stock. 2 cooked potatoes. I £ teaspoonful salt. £ teaspoonful pepper. Mutton pies are sometimes made in the same manner as lamb pies, but they are greasy when made of fresh mutton. 9G PIGEON — ROOK — HARE PIE. Fios made of cold meat, cut in small thin slices, mixed with cold potatoes, well seasoned with pepper, salt, and a little stock, and covered as already directed, are very good. PIGEON PIE. 2 pigeons, i lb. beefsteak. Butter. 2 hard-boiled eggs. Pepper and salt. Stock. Pick and clean the birds well. Cut off the heads, truss them by turning the wings on the back, and cut them in halves. Put a piece of butter, and a little pepper and salt, inside each half bird. Place the beef in the bottom of the dish. Lay the birds on tbe meat, with the gizzards, livers, and slices of hard-boiled eggs, round them. Add the stock or water. Cover. Place the legs of the pigeons with the feet upwards in a hole made in the centre of the crust of the pie. Bake for an hour and a half. HOOK PIE. 3 rooks. | J pint melted butter. i lb. minced beef. I Pepper and salt. Pick and clean the birds. Cut off the heads and feet, and take out and throw away the backbones. After this steep them in cold water and salt for several hours, to extract all rankness of flavour. Season with pepper and salt, and place them in the pie-dish on a layer of minced beef. Pour over them some melted butter. Cover, and bake for three-quarters of an hour. HARE PIE. 1 hare. I lb. ham. Salt. 1 gill cream. Pepper. 1 quart water. Cut the hare in joints ; divide the back into six pieces, and take out the largest bones. Put the thin pieces and the ribs into a saucepan with the water, and boil them with a little salt and pepper, till all the strength is extracted ; when reduced to an English pint, strain it. Wash the pieces of hare well in cold water; dry, and season them highly with pepper and salt. Lay them with the ham in a pie-dish ;