N.B. — The pie can be flavoured, if liked, with chopped sage, about a tea- spoonful sprinkled well amongst the pieces of pork. 13. We take the remainder of the paste and roll it out {with a floured rolling pin), and cut it to the size of the top of the mould and to about the thickness of one-third of an inch. 14. We take an egg and break it into two cups, dividing the yolk from the white. 15. We take a paste brush, dip it into the white of egg, and egg the edge of the mould of paste. 16. We take the piece of paste and put it over the top of the piey pressing the edges together with our thumb. 17. We cut little leaves out of the remaining paste, dip them in the white of the eggy and stick them on the top of the pie. 18. We wet the pie all over with the yolk of egg. 19. We put the pie in a moderate oven to bake for two hours. After that time it is ready for serving. 1 2 132 National Training School for "Cookery. SEA PIE. Average cost of a " Sea Pie 99 (about two quarts). INGREDIENTS. 2 lbs. of buttock steak at jod. , 2 onions 1 small carrot Pepper and salt fib. of flour 5 lb. of suet 1 teaspoonful of baking powder✪ Sea Pie s. d. 1 8 o 1 o o| o if O 2.\ Time required about iwo hours. Now we will show you how to make a Sea Pie. 1. We put two pounds of buttock steak on a board, and cut it in slices with a sharp knife. 2. We take two onions, peel them, and slice them as thinly as possible. 3. We take a small carrot, wash it, scrape it clean with a knife, and cut it in thin slices. 4. We season the slices of meat with pepper and salt to taste. 5. We put the slices of meat in layers in a two quart saucepan, sprinkling a little of the sliced vegetables on each layer of the meat. 6. We pour in enough cold water just to cover the meat. 7. We put the saucepan on the fire, just bring it to the boil, and then move it to the side of the fire to simmer. N.B. — During this time we make the crust. 8. We take a quarter of a pound of suet, put it on a board,, cut away all the skin, and chop it up as finely as possible. 9. We should sprinkle a little flour over the suet, to prevent it sticking to the board or knife. 10. We put three quarters of a pound of flour foto a basin,. Lessons on Cooking Meat. — Sea Pie. 133 and mix into it half a saltspoonful of salt, and one teaspoonful of baking powder✪ Sea Pie. 11. We now put in the chopped suet and rub it well into the flour with our hands. 12. We add sufficient cold water to mix it into a stiff paste. 13. We flour a board and turn the paste out on it. 14. We take a rolling-pin, flour it, and roll out the paste to the size of the saucepan. 15. This quantity of paste will roll out to the size of a two quart sattcepan, so that if a smaller saucepan is used less paste will be required. 16. We put this paste over the meat in the saucepan, and let it simmer gently for one hour and a half. N.B. — The lid should be on the saucepan. 17. We must watch it, and be careful to pass a knife round the sides of the saucepan, or the paste will stick. N.B. — Sailors add sliced potatoes to the pit when they can get them. 18. For serving, we carefully remove the crust, turn the -meat, vegetables, and gravy on to a hot dish, and place the trust over it 134 National Training School for Cookery.

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N.B. — The pie can be flavoured, if liked, with chopped sage, about a tea- spoonful sprinkled well amongst the pieces of pork. 13. We take the remainder of the paste and roll it out {with a floured rolling pin), and cut it to the size of the top of the mould and to about the thickness of one-third of an inch. 14. We take an egg and break it into two cups, dividing the yolk from the white. 15. We take a paste brush, dip it into the white of egg, and egg the edge of the mould of paste. 16. We take the piece of paste and put it over the top of the piey pressing the edges together with our thumb. 17. We cut little leaves out of the remaining paste, dip them in the white of the eggy and stick them on the top of the pie. 18. We wet the pie all over with the yolk of egg. 19. We put the pie in a moderate oven to bake for two hours. After that time it is ready for serving. 1 2 132 National Training School for "Cookery. SEA PIE. Average cost of a " Sea Pie 99 (about two quarts). INGREDIENTS. 2 lbs. of buttock steak at jod. , 2 onions 1 small carrot Pepper and salt fib. of flour 5 lb. of suet 1 teaspoonful of baking powder s. d. 1 8 o 1 o o| o if O 2.\ Time required about iwo hours. Now we will show you how to make a Sea Pie. 1. We put two pounds of buttock steak on a board, and cut it in slices with a sharp knife. 2. We take two onions, peel them, and slice them as thinly as possible. 3. We take a small carrot, wash it, scrape it clean with a knife, and cut it in thin slices. 4. We season the slices of meat with pepper and salt to taste. 5. We put the slices of meat in layers in a two quart saucepan, sprinkling a little of the sliced vegetables on each layer of the meat. 6. We pour in enough cold water just to cover the meat. 7. We put the saucepan on the fire, just bring it to the boil, and then move it to the side of the fire to simmer. N.B. — During this time we make the crust. 8. We take a quarter of a pound of suet, put it on a board,, cut away all the skin, and chop it up as finely as possible. 9. We should sprinkle a little flour over the suet, to prevent it sticking to the board or knife. 10. We put three quarters of a pound of flour foto a basin,. Lessons on Cooking Meat. — Sea Pie. 133 and mix into it half a saltspoonful of salt, and one teaspoonful of baking powder. 11. We now put in the chopped suet and rub it well into the flour with our hands. 12. We add sufficient cold water to mix it into a stiff paste. 13. We flour a board and turn the paste out on it. 14. We take a rolling-pin, flour it, and roll out the paste to the size of the saucepan. 15. This quantity of paste will roll out to the size of a two quart sattcepan, so that if a smaller saucepan is used less paste will be required. 16. We put this paste over the meat in the saucepan, and let it simmer gently for one hour and a half. N.B. — The lid should be on the saucepan. 17. We must watch it, and be careful to pass a knife round the sides of the saucepan, or the paste will stick. N.B. — Sailors add sliced potatoes to the pit when they can get them. 18. For serving, we carefully remove the crust, turn the -meat, vegetables, and gravy on to a hot dish, and place the trust over it 134 National Training School for Cookery.

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