are the only vegetable introduced at strict lunch, should be prepared in some fancy manner, as croquettes, mashed and browned, a la mditre d'hotel, or in snow. The latter mode is pretty and noyel; I will, therefore, include it in my recipes for luncheon dishes. Omelets, too, are excellent at luncheon. In these remarks I am thinking especially of large families, whose luncheon table might be provided with a dish of galantine, one of collared fish, and a meat pie, besides the steak, cutlets, or warmed-over meat, without anything going to waste. In winter most cold jellied articles will keep a fortnight, and in summer three or four days. Wii^DSOE Pie.— Take slices of veal cutlet, half an inch thick, and very thin slices of lean boiled ham ; put at the bottom of one of these veal-pie dishes or ^^ bak- ers/' about two to three inches deep, a layer of the veal, seasoned, then one of ham, then one of force-meat, made as follow^s : Take a little veal, or if you have sausage- meat ready-made, it will do, as much fine dry bread- crumbs, a dessert-spoonful of finely chopped parsley, in which is a salt-spoonful of pow^dered thyme, savory, and marjoram, if you have them, with salt and pepper, and mix with enough butter to make it a crumbling paste; lay a thin layer of this on the ham, then another of veal, then ham and force-meat again, until the dish is quite full. Lay something flat upon it, and then a weight for an hour. You must have prepared, from bones and scraps of veal, about a pint of stiff veal jelly ; pour this over the meat, and then take strips of rich puff paste (the Irioche paste would be excellent in hot weather), wet the edge of the dish, and lay the strips round, press- ing them lightly to the dish ; roll the cover a little Luncheon. 37 larger than the top of the dish, and lay it on, first wet- ting the surface, not the edge, of the strips round the lips of the dish ; press the two together, then make a hole in the center and ornament as you please ; but I never ornament the edge of a pie, as it is apt to prevent the paste from rising. An appropriate and simple ornament for meat pies is to roll a piece of paste very thin, cut it in four diamond-shaped pieces, put one point of each to the hole in the center so that you have one on each end, and one each side, then roll another little piece of paste as thin as possible, flour it and double it, then double it again, bring all the corners together in your hand, like a little bundle, then with a sharp knife give a quick cut over the top of the ball of paste, cutting quite deeply, then another across ; if your cut has been clean and quick, you will now be able to turn half back the leaves of paste as if it were a half -blown rose. The ends which you have gathered together in your hand are to be in- serted in the hole in the center of the pie. Then brush over with yolk of egg beaten very well in a little milk or water, and bake an hour and a half. ✪ Windsor Pie

AI-modernized reading of the original text

are the only vegetable introduced at strict lunch, should be prepared in some fancy manner, as croquettes, mashed and browned, a la mditre d'hotel, or in snow. The latter mode is pretty and novel; I will, therefore, include it in my recipes for luncheon dishes. Omelets, too, are excellent at luncheon. In these remarks I am thinking especially of large families, whose luncheon table might be provided with a dish of galantine, one of collared fish, and a meat pie, besides the steak, cutlets, or warmed-over meat, without anything going to waste. In winter most cold jellied articles will keep a fortnight, and in summer three or four days. Wii^DSOE Pie.— Take slices of veal cutlet, half an inch thick, and very thin slices of lean boiled ham ; put at the bottom of one of these veal-pie dishes or ^^ bakers/' about two to three inches deep, a layer of the veal, seasoned, then one of ham, then one of force-meat, made as follows : Take a little veal, or if you have sausagemeat ready-made, it will do, as much fine dry breadcrumbs, a dessert-spoonful of finely chopped parsley, in which is a salt-spoonful of powdered thyme, savory, and marjoram, if you have them, with salt and pepper, and mix with enough butter to make it a crumbling paste; lay a thin layer of this on the ham, then another of veal, then ham and force-meat again, until the dish is quite full. Lay something flat upon it, and then a weight for an hour. You must have prepared, from bones and scraps of veal, about a pint of stiff veal jelly ; pour this over the meat, and then take strips of rich puff paste (the Irioche paste would be excellent in hot weather), wet the edge of the dish, and lay the strips round, pressing them lightly to the dish ; roll the cover a little Luncheon. 37 larger than the top of the dish, and lay it on, first wetting the surface, not the edge, of the strips round the lips of the dish ; press the two together, then make a hole in the center and ornament as you please ; but I never ornament the edge of a pie, as it is apt to prevent the paste from rising. An appropriate and simple ornament for meat pies is to roll a piece of paste very thin, cut it in four diamond-shaped pieces, put one point of each to the hole in the center so that you have one on each end, and one each side, then roll another little piece of paste as thin as possible, flour it and double it, then double it again, bring all the corners together in your hand, like a little bundle, then with a sharp knife give a quick cut over the top of the ball of paste, cutting quite deeply, then another across ; if your cut has been clean and quick, you will now be able to turn half back the leaves of paste as if it were a half -blown rose. The ends which you have gathered together in your hand are to be inserted in the hole in the center of the pie. Then brush over with yolk of egg beaten very well in a little milk or water, and bake an hour and a half.

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