The household (of the Detroit free press)

Get a piece of veal from the breast ; have your butcher chop it open to allow of filling ; put into a saucepan some lard, a handful of shallots cut up fine, and some stale bread previously soaked in water and squeezed as free of it as possible ; season with salt and pepper ; keep it on the fire a little while, and stir to prevent burning. When you remove the saucepan from the stove break into the dressing two eggs and mix all well together ; then fill the roast and put it in the oven and baste frequently to keep juicy. 538 MEA T AND FISH PIES. VEAL PATTIE. Take a knuckle of veal and cover with water ; boil two hours. Take out the meat, chop coarsely, strain the liquor; season with salt, pepper and sage ; pour over the meat, and let it cool in a jelly mold. VENISON STEAKS. Cut them from the neck, season with pepper and salt ; heat the gridiron hot and grease the bars before laying the steak on ; broil them well ; turn once, taking care to save as much gravy as possible. Serve hot with currant jelly on each piece. VENISON HAM. Trim the ham nicely and lard with thin slices of bacon, then soak five or six hours in the following pickle : One-half cup of olive oil, salt, spices, thyme, one onion cut in slices and one or two glasses of wine (red), turning it occasionally, then take out and roast before a bright fire, basting it with its pickle. It will take from one to two hours to cook. MEAT AND FISH PIES. CHICKEN PIE. Cut up the chicken, parboil it, season it in the pot, take up the meat, put in a flour thickening, and scald the gravy; make the crust of sour milk made sweet with soda ; put in a piece of butter or lard the size of an egg; cream is preferable to the sour milk, if you have it. Take a large tin pan, line it with the crust, put in the meat, and pour in the gravy from the pot ; make it nearly full, cover it over the crust, and leave the vent ; bake it in a moderate oven two hours, or two and a half. GAME PIE. To be eaten cold : Bone partridges, ducks or other game ; stuff with forcemeat ; allow one peeled raw truffle to each small bird, two or more to ducks, etc. Prepare the crust, place a few slices of veal and a thick layer of forcemeat on the bottom, lay in the game, cover with thin slices of bacon, and put on upper crust. Bake four hours. Stew the giblets with some ham, the bones, some shallots, a little mace, thyme and parsley, in two quarts of stock until reduced to one pint ;. strain and pour into the pie when cold. Let it stand twenty-four hours before cutting. It will keep weeks after cutting, if the fat is not disturbed. ME A T AND FISH PIES. 539 HAM PIE. Pick thev ham into small fine pieces, boil a cup of rice, beat up two eggs and stir in with the ham and rice ; season with pepper, salt and onions, put into a deep pan, with crust, and bake. MEAT PIE. Take all the odds and bits of meat left from each meal — the more kinds the better, chop fine, line a deep dish with rich crust, a layer of meat with a sprinkle of salt and pepper, a few pieces of butter and a little flour ; when filled turn in one small cup of water ; cover with a thick crust and bake two hours. CHOPPED MEAT PIE.