1. Take two pounds of tender rump-steak, cut it -into pieces half the size of your hand, trim off all the skin, the sinews, and every part which cannot be eaten, and beat the steak with a chopper or a kreatone. 2. Chop very finely four eschalots, and mix them with a quarter of an ounce of pepper and salt. 3. Strew some of the mixture at the bottom of the dish, then a layer of steak, then some more of the mixture, and so on till the dish is full. 4. Add Veal and Ham Pie. 165 quarter a gill of mushroom-ketchup and half a gill of rich stock. 5. Cover with a good paste✪ Rump-Steak Pie, and bake it two hours. Large oysters, blanched, bearded, and laid alternately with the steak, are a great improve- ment, and the liquor in which they are blanched, when reduced, may be used instead of the ketchup or stock. Precautions. — The steak must be tender, or made so by beating. VEAL AND HAM PIE. Ingredients. Veal. Ham. Stock. Mushrooms. Parsley. Ketchup. Eggs. Lemon. 1. Take about two pounds of lean veal, from the breast or fillet, free it from fat, skin, bone, and gristle, and three-quarters of a pound of ham or bacon, cut in thin rashers free from rind and coarse parts. 2. Cutinto convenient pieces. 3. Prepare a short or puff paste and line the dish. 4. Mince finely half-a-dozen button mushrooms and a sprig of parsley. 5. Sweat these in a clean stewpan with an ounce of butter and a little flour. 6. Add a gill or half a pint of good stock, or in default water, and a dessert-spoonful of ketchup. 7. Bring these slowly to the boil and stand it aside. 8. Prepare three hard-boiled eggs and cut them into dice ; if preferred use only the yolks. 9. Arrange a layer of veal, then ham, and so on alternately, finishing with ham mingled with the egg (some use a little grated lemon-peel, others add oysters, sweetbreads, mushrooms, &c.). The pie may be made rich and savoury in a dozen ways, according to taste. 10. Finish 1 66 Buckmaster' s Cookery. the pie and strain through the hole at the top all but a wineglassful of the gravy. 11. Cover the hole with an ornamental piece of paste and bake. 12. When ready remove the ornament at the top. 13. Make the remainder of the gravy very hot and strain it in. 14. Cover the hole again and serve. Precautions. — In meat pies it is essential the meat should be tender and free from skin and gristle. VEAL PIE WITH FORCEMEAT. 1. Remove the rind, gristle, bone, and brown parts from three-quarters of a pound of fat bacon. 2. Take the three-quarters of a pound of veal previously set aside, with any trimmings, and mince them very finely. 3. Add a good dessert-spoonful of spiced salt (see page 30.) 4. Work all these well together in a mortar till it is of a rather stiff paste. 5. Put it aside in a basin.

AI-modernized reading of the original text

1. Take two pounds of tender rump-steak, cut it -into pieces half the size of your hand, trim off all the skin, the sinews, and every part which cannot be eaten, and beat the steak with a chopper or a kreatone. 2. Chop very finely four eschalots, and mix them with a quarter of an ounce of pepper and salt. 3. Strew some of the mixture at the bottom of the dish, then a layer of steak, then some more of the mixture, and so on till the dish is full. 4. Add Veal and Ham Pie. quarter a gill of mushroom-ketchup and half a gill of rich stock. 5. Cover with a good paste, and bake it two hours. Large oysters, blanched, bearded, and laid alternately with the steak, are a great improvement, and the liquor in which they are blanched, when reduced, may be used instead of the ketchup or stock. Precautions. — The steak must be tender, or made so by beating. VEAL AND HAM PIE. Ingredients. Veal. Ham. Stock. Mushrooms. Parsley. Ketchup. Eggs. Lemon. 1. Take about two pounds of lean veal, from the breast or fillet, free it from fat, skin, bone, and gristle, and three-quarters of a pound of ham or bacon, cut in thin rashers free from rind and coarse parts. 2. Cutinto convenient pieces. 3. Prepare a short or puff paste and line the dish. 4. Mince finely half-a-dozen button mushrooms and a sprig of parsley. 5. Sweat these in a clean stewpan with an ounce of butter and a little flour. 6. Add a gill or half a pint of good stock, or in default water, and a dessert-spoonful of ketchup. 7. Bring these slowly to the boil and stand it aside. 8. Prepare three hard-boiled eggs and cut them into dice ; if preferred use only the yolks. 9. Arrange a layer of veal, then ham, and so on alternately, finishing with ham mingled with the egg (some use a little grated lemon-peel, others add oysters, sweetbreads, mushrooms, &c.). The pie may be made rich and savoury in a dozen ways, according to taste. 10. Finish 1 66 Buckmaster' s Cookery. the pie and strain through the hole at the top all but a wineglassful of the gravy. 11. Cover the hole with an ornamental piece of paste and bake. 12. When ready remove the ornament at the top. 13. Make the remainder of the gravy very hot and strain it in. 14. Cover the hole again and serve. Precautions. — In meat pies it is essential the meat should be tender and free from skin and gristle. VEAL PIE WITH FORCEMEAT. 1. Remove the rind, gristle, bone, and brown parts from three-quarters of a pound of fat bacon. 2. Take the three-quarters of a pound of veal previously set aside, with any trimmings, and mince them very finely. 3. Add a good dessert-spoonful of spiced salt (see page 30.) 4. Work all these well together in a mortar till it is of a rather stiff paste. 5. Put it aside in a basin.

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Buckmaster's cookery