With a saucepan over the sea

Butter a large sheet of clean paper, and sprinkle it with salt. Spread a paste of flour and water over a board, and wrap the saddle of venison in it, then cover it closely with the paper, tying it to keep it in place. Put it in an earthen dish with y^ cup of butter and a glass of port wine, and baste it often while cooking, adding hot water if too dry. It ought to cook slowly, long enough to be tender. Ten minutes before serving, take off the paper and paste, sprinkle the meat with flour, and let it brown. Serve with a sauce of bread-crumbs called panada. PIG'S HARSLET. (English.) Wash and dry i pound of calf's liver, i pair of sweetbreads, ^ pound of fresh pork. Cut these into very thin slices, add salt, pepper, sage, and chopped onion. Arrange in layers, to form a With a Saucepan over the Sea loaf, and cover with a pig's membrane, — which any butcher can obtain, — and bake it, basting it often with butter. When it has cooked i J^ hours, dust it with bread-crumbs, and let it brown. Serve with a brown gravy, made of stock and flavored with sherry. HEAD CHEESE. (Nancy.) Boil the forehead, ears, and feet of a pig in i quart of water, until the meat will fall from the bones. Cut it into J^ inch squares, add salt and pepper, sage and sweet marjoram, and return to the broth and cook till it is thick, then take out the bones and strain it. Arrange the meat in a mould, and pour the jelly over it. When, cold, turn out and slice. PIGEON PIE. (England.) Cut 2 pigeons, after cleaning them, into four pieces, each ; cut into pieces i inch square y^ pound of beef tenderloin, season with salt, pepper, parsley, and chopped onion, arrange the meat in a dish, and cover with i cup of stock, then a layer of sliced hard-boiled eggs, and a layer of bacon. Sprinkle a little flour over each piece of meat before putting in. Add a tablespoonful of walnut catchup to the stock, and cover all with a thin puff paste, brushed with the yolk of an egg, With a Saucepan over the Sea to glaze it. Bake in a good oven ij4 hours, serve hot or cold. BEEFSTEAK PIE. (England.) Cut 2 pounds of fine steak into thin strips, season, and dust with flour. Roll each strip, and arrange in a deep dish with two lamb's kidneys, cut up and parboiled, i dozen oysters, i onion chopped, parsley, thyme, a bayleaf, some bits of butter, and a cup of hot water. Cover with a layer of puff paste, gashing it in several places to allow steam to escape, and brushing it with yolk of egg. Bake 2 hours in a moderate oven, and serve very hot. VEAL AND HAM PIE. (Melton Mowbray, Leicestershire.) Pork pies are made here, and exactly like the following recipe, but they are not so palatable to Americans as the more delicate mixture of veal with the ham. Slice i^ pound of ham very thin, and cut a pounds of veal into strips, and cover it with boiling water, — setting the ham aside, — add the bones of the veal and some herbs, and cook i hour. Remove the meat, and return the bones to the broth, adding salt, pepper, a bayleaf, summer savory, thyme, parsley, a slice of onion, and a carrot. Boil this With a Saucepan over the Sea slowly 2 hours, or until it equals j4 pint. Strain and set aside. Make some forcemeat of bread, herbs, and yolk of egg into 8 balls, and fill a dish with layers of ham, veal, and the balls around the sides. Add half of the broth, cover with paste as above, and bake i hour, making the lid artistic with cut leaves, yolk of egg being used over all. Do not touch the edges, or they will not rise. Leave a hole in middle, and, when baked, pour in the rest of the broth. Serve hot or cold. A very fine old dish. VEAL AND HAM PIE. (A more fancy recipe. )