The housekeeper's companion

it close and set it over a gentle fire for half an hour; stir it occasionally; if lihed, a bunch of parsley may be cut small and added to it; when half done, toast some thin slices of bread delicately brown, cut it in small squares or diamonds, and serve the hash on it, for breakfast. A glass of wine may be added. Veal Pie. — Cut a breast of veal small and put it in a stewpan, with hot water to cover it; add to it a tablespoonful of salt and set it over the fire; take off the scum as it rises; when the meat is tender, turn it into a dish to cool; take out all the small bones, butter a tin or earthen basin or pudding-pan, line it with a pie paste (see clam pie), lay some of the parboiled meat in to half fill it, put bits of butter the size of a hickory nut all over the meat, shake pepper over, dredge wheat flour over until it looks white; then fill it nearly to the top with some of the water in which the meat was boiled, roll a cover for the top of the crust, puff paste it, giving it two or three turns, and roll it to nearly half an inch thickness; cut a slit in the centre and make several small incisions on either side of it; lay some skewers across the pie, put the crust on, trim the edges neatly with a knife, bake one hour in a quick oven. A breast of veal will make two quart basin pies; half a pound of nice corned pork, cut in thin slices and parboiled with the meat, will make it very nice, and little, if any, butter will be required for the pie; when pork is used no other salt will be necessary. Potato and Veal Pie. — Peel and cut small some cold boiled potatoes; cut some cold veal small; put some of the meat in the bottom of a baking dish, or tin basin, put on a layer of potatoes, sprinkle pepper and salt over and bits of butter; then another layer of meat and potatoes and seasoning, and so continue until the pan is nearly full, then add to it water or gravy to moisten it; cover it with a pie crust, and bake in a quick oven for three-quarters of an hour. To Boil Pickled Beef. — Put on the fire in cold water; let it simmer slowly, allowing fifteen minutes to every pound; do not let it boil; keep skimming or it will look dirty; if it is left in the pot until the water is cold it will be much more tender. Spiced Beef. — Take a piece of beef from the fore-quartei; weighing ten pounds. Those who like fat should select a fatty piece; those who prefer lean may take the shoulder clod, or upper part of the fore-leg. Take one pint of salt, one teacup of molasses or brown sugar, one tablespoonful of ground cloves, allspice and pepper, and two tablespoonfuls of pulverized saltpetre. Place the beef in a deep pan; rub with this mixture; turn and rub each side twice a day for a week; then wash off the spices; put in a pot of boiling water, and, as often as it boils hard, turn in a teacupful of cold water. It must simmer for five hours, on the back part of the stove. Press under a heavy weight until it is cold, and you will never desire to try corned-beef of the butcher again. Your pickle will do for another ten pounds of beef, first rubbing into it a handful of salt. It can be renewed and a piece kept in preparation every day. This is good to pickle tongues also.