Breakfasts, luncheons, and ball suppers

Fry in a stewpan one pound of fat bacon, cut into squares the size of dice, until it gets slightly browned. Add one and a half pounds of lean veal, poultry, or game, and three-quarters of a pound of calf’s liver cut into dice, some pepper and salt, and a dozen chopped mushrooms ; fry all until the meat is cooked, when pound the whole in a mortar and beat through a wire sieve. PICKLE FOR CURING HAMS AND TONGUES. No. 74. Proportions for fifty-five pounds of meat. — Half a pound of common salt, a pound of bay salt, two ounces of salt- petre, two ounces of black pepper, mixed well together. 92 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. Rub the meat with the mixture, turning and rubbing daily for a fortnight ; add four pounds of treacle, and baste and turn every day for six weeks. If they are to be smoked they should be put in the smoking-room as soon as they are dried, say in about a week. Hams should not be used for six months, and in damp weather should be rubbed dry and put in a dry place, and in the summer in a cool one. PASTRIES. PASTRY FOR MEAT PIES. No. 75. Sift a pound of flour on a pastry board and arrange in a circle, put in half an ounce of salt, a gill of water, and make a soft smooth dough, cover with a cloth and let it remain ten minutes ; wash a third of a pound of lard or butter in cold water, dry it in a cloth and roll it out in a flattish shape — flour the pastry board ; roll out the dough to the same shape, only a little larger than the butter or lard, which put on the dough and wrap the dough round it with the hand ; roll it out to the thickness of a quarter of an inch, fold the paste in three and roll it out again, turn it over from right to left and roll it out, from left to right and roll it out, fold it in three twice, rolling it out each time, and it is then ready for use. PUFF PASTE. No. 76. Sift on a board half a pound of flour, make a hole in the centre, into which put three ounces of butter, a little salt, and a table-spoonful of water ; work them together until smooth, place three ounces more butter in the centre and close the paste over it. Roll it out with a roller to a thin paste, fold it over again in three folds and roll' it out again ; repeat this twice, allowing an interval of six or seven minutes, flouring the board if necessary, and it will be fit for use. FARCE STUFFINGS, PICKLE, AND PASTRIES. 93 pAte chaud pastry. No. 77. Make a paste of two pounds of sifted flour, one pound of lard or butter, salt to taste, and about half a pint of cold water; knead the whole until it becomes a smooth and rather hard paste, put it in a damp napkin for an hour, butter a raised pie-dish and line it with the paste half an inch thick and about half an inch above the dish ; line the inside of the pastry with buttered paper and fill with flour or rice, cover the flour or rice with another piece of buttered paper, wet the top of the pastry all round and put a covering of thin pastry over it ; trim neatly, make a hole in the centre and ornament with scrolls or leaves, egg the surface and bake a nice light brown, about an hour ; remove the cover, take out the rice or flour and buttered paper, take the case out of the dish, egg it all over, inside and out, and put it in the oven until all the moisture evaporates. PUDDING PASTE. No. 78.