The "Queen" cookery books: Breakfast and Lunch Dishes

then pack it with alternate layers of raw veal, ham fat and lean, hard-boiled egg, and a seasoning of minced parsley, salt, quatre epices or freshly ground black pepper, pour in sufficient strong veal stock (made from veal bones and trimmings) to cover it well, stand it in a baking tin with boiling water round it, cover with a buttered paper, and bake in a steady oven for four hours. Let it stand till perfectly cold and set, then turn out and serve garnished with parsley and chopped aspic. Mind you pack it very closely, and be generous with the gravy, or it may dry in the oven, shrink from the sides of the mould and altogether present a dried-up, hard, and ragged look. If this mishap has occurred, pour to it, as you lift it from the oven, sufficient veal stock, stiffened with gelatine, to perfectly fill the mould, and leave till set. A form of this veal cake may be made with cooked meat, sliced into neat pieces, varying the meat with ham or tongue, slices of egg, pate de foie gras, &c., according to what you have, seasoning it to taste, pouring in sufficient liquid gelatined stock to cover it well, and leave till set. Any remains of cold game, chicken, veal, &c., cut into neat fillets, can be used in this way, all kinds of meat being mixed in. Breakfast Pate. — Cut into dice equal parts of nice calf’s liver and fat and lean bacon, and fry these till cooked, in butter (seasoning them with minced parsley, shallot, spice, pepper and salt), over a slow fire, stirring them constantly. Then drain off the fat and pound the rest to a smooth paste. Have ready any game or poultry meat cut into neat fillets (foreign game is very good thus, only mind it is skinned, or rabbits) and par-fry these in the fat in which the liver was cooked, adding if necessary a little more butter. N ow spread a layer of the farce at the bottom of a raised pie-dish, and on this a layer of the fillets, sjninkling these with pepper, salt, coralline pepper, and a little powdered allspice and cloves ; repeat these layers till the dish is full, finishing with the farce; then stand the dish in a tin three parts full of boiling water, and steam for one or two hours, according to its size. When cooked, smooth, slightly flatten the surface with the bowl of a hot spoon, and pour over it sufficient liquid clarified butter to penetrate it thoroughly, and serve cold with chopped aspic over it. If to keep run good lard over it. Pork Pie (Lincolnshire recipe). — Eor the crust take 71b. of flour, 4oz. of suet, 11b. 12oz. of lard, and one pint of hot water. Turn out the flour on to a board, hollow out the centre with your knuckles, and place in this the suet and lard warmed and the hot water, mixing it all well together (using a wooden spoon till cool enough to handle) till it forms a smooth, firm paste. Then either roll it out aud cut out two rounds and a strip sufficiently long to encircle thu round, and stick one round and the strip together with yolk of egg, pack with the meat, and put on the cover, pinching it and the strip well together ; or, hollow the paste, stand a bottle or jar in the centre, and press up the paste all round with your hands till of the requisite shape and size, then pack, cover with a piece of paste reserved for the