Miss Cameron's cookery book

Meat Patties. Half lb. cold meat, 2 oz. cold ham, 1 dessertspoonful 1 ! chopped parsley, 2 tablespoonfuls good gravy, salt and pepper to taste, some puff or short crust. Mince the meat and ham 1 finely, and mix into them the parsley, salt, and pepper. Pour over the gravy. Roll out your pastry \ inch thick, and cut out rounds a little larger than the patty pans. Cut all tlx« tops first, as the pastry rolled a second time is never so ligh-t, and should be used for the bottoms. Butter the patty-pans, line them with paste, put a spoonful of the meat mixture in the centre, wet the edges of the paste, put on the covers, press the edges together, brush over with egg f and bake for half an hour. Luncheon Pie. Two lb. fillet of veal, forcemeat, 1 lb. fat bacon, J lb. ham, 3 hard-boiled eggs, J lb. butter, seasoning. Make J lb. short paste, not rich. Line the bottom and sides of a rather shallow round tin, well buttered. Fry the veal and let it cool. Cut it up into small pieces, put a layer of it in the bottom, then a layer of the bacon cut up, another of the veal, then the ham, and the eggs cut in slices. Season each layer with pepper, salt, and mace or nutmeg. Forcemeat or boiled macaroni may be put, a little on each layer. Cover the pie, and brush it over with an egg. Make a hole in the middle sufficient to pour in a little gravy. Bake in a moderate oven for one hour and a half. Turn out of the tin very carefully, and pour in half a teacupful of good gravy, and leave to cool. This is to be eaten cold, out in quarters from the middle. The paste must not be too rich, or it will not hold the meat Roman Pie. Three-quarters lb. of any cold meat, 2 oz. of boiled macaroni, 2 hard-boiled eggs, 1 teaspoonful chopped parsley, 1 teaspoonful sweet herbs, J pint good gravy. Put the meat tlxrough a mincing machine. Cut the macaroni into small pieces ; slice the eggs. Butter a raised pie mould, or a cake tin, and sprinkle with vermicelli, then line it with a nice short crust, half an inch thick. Put a layer of meat, then of macaroni, then eggs and seasoning, and so on till full. Pour in the gravy, cover with pastry, and ornament with leaves. Brush over with egg f and bake twenty to thirty minutes. When cooked, turn out of the tin, and serve with brown sauce poured. Cornish Pasties. One lb. beef steak, 1 small onion, 2 potatoes, 1 teaspoonful chopped parsley, pepper and salt. Stew the steak and onion till half cooked, boil the potatoes five minutes. Cut them all up into small pieces. Season with the parsley, pepper and salt, and mix. Make some short crust with 1 lb. of flour and \ lb. of butter or dripping ; roll out half an inch thick, cut into rounds as big as a breakfast saucer. Place some of the above mixture in the centre; wet the edges and join them. Stand the pasties up, and frill the edges where they join. Brush over with egg, and bake half an hour. Squab Pie. Two or three lb. lean pork, 3 sharp apples, 3 small onions, pastry to cover, salt and pepper. Put a layer of pieces of pork in the bottom of a pie-dish, then one of the apples, peeled and chopped, then one of onions, peeled and chopped, salt and pepper, and so on till the dish is full. Pour in as much good gravy as will fill the dish three-quarters full. Cover with pastry, and bake two hours in a moderate oven. SAUSAGES. Beef Sausages. HpO every lb. of suet allow 2 lb. of lean beef, seasoning to taste with salt, pepper, and mixed spices. Clear the su -^ J from skin, and mine© that and the beef; season, and mash 1 the whole well together. Either put into Bkins or m&^' into flat cakes, and fry a nice brown.