duck placed upon a stand and turned, as soon as one side is done, upon the other, are equally good. A buttock of beef, prepared as follows, 13 particularly fine: after it has been put in salt about a week, let it be well washed and put into a br.n earthen pan with a pint of water; cover the p..n tight over with 2 or 3 thicknesses of cap paper, and give it four or five hours in a moderately heated oven. A ham, if not too old, put in soak for an hour, taken out and baked in a moderately heated oven, cuts fuller of gravy, and of a finer flavour than a boiled one. Cod fish, haddock, and mackarel, should have a dust of flour and some bits of butter spread over them. Eels when large and stuffed, herrings and sprats, are put in a brown pan, with vinegar and a little spice, and tied over with paper. it up. Put a little drawn gravy in the dish, and serve it up with apple sauce in a turene. A sparerib should be basted with a little butter, a little dust of flour, and some sage and onions shred small. Apple sauce is the only one which suits this dish. Wild fowls require a clear brisk fire, and should be roasted till they are of a light brown, but not too much; yet it is a common fault to roast them till the gravy runs out, thereby losing their fine flavour. Tame fowls require more roasting, as the heat is longer in penetrating: they should be often basted, in order to keep up a strong froth, and to improve their plumpness. Pigs and geese should be thoroughly roasted before a good fire, and turned quickly. Hares and rabbits require time and care, espe A hare, prepared the same as for roasting, with cially to have the ends sufficiently done, and to rea few bits of butter and a little milk, put into themedy that raw & scolouring at the neck, &c. which dish and basted several times, will be found nearly proves often so jectionable at table. equal to roasting: in the same manner legs and shins of beef will be equally good with proper vegetable seasoning. To roast meats, c. To regulate time in cookery. Mutton.-A leg of 8 lbs. will require two hours and a half. A chine or saddle of 10 or 11 lbs. two hours and a half. A shoulder of 7 lbs. one hour and a half. A loin of 7 lbs. one hour and three quarters. A neck and areast, about the same time as a loin. Beef-The surloin of 15 lbs. from three hours and three-quarters to four hours. Ribs of beef from 15 to 20 lbs. will take three hours to three hours and a half. The first thing requisite for roasting is to have a strong steady fire, or a clear brisk one, according to the size and weight of the joint that is put down to the spit. A cook, who does not attend to this, will prove herself totally incompetent to roast victuals properly. All roasting should be done open to the air, to ventilate the meat from its gross fumes, otherwise it becomes baked instead of roast- Veal. A fillet from 12 to 16 lbs. will take from ed. The joint should be put down at such a dis-four to five hours, at a good fire. A loin, upon the tance from the fire as to imbibe the heat rather quickly, otherwise its plumpness and good quality will be gradually dried up, and it will turn shrivelly, and look meagre. When the meat is first put down, it is necessary to see that it balances well on the spit, otherwise the process of cooking will || be very troublesome. When it is warm, begin to baste it well, which prevents the nutritive juices escaping; and, if required, additional dripping must be used for that purpose. As to sprinkling with salt while roasting, most able cooks dispense with it, as the penetrating particles of the salt have a tendency to draw out the animal juices; however, a little salt thrown on, when first laid down, is sometimes necessary, with strong meats. When the smoke draws towards the fire, and the dropping of the clear gravy begins, it is a sure sign that the joint is nearly done. Then take off the paper, baste well, and dredge it with flour, which brings ou that beautiful browness which makes roasted meats look so inviting. With regard to the time necessary for roasting Tarious meats, it will vary according to the different sorts, the time it has been kept, and the temperature of the weather. In summer, 20 minutes may be reckoned equal to half an hour in winter. Á good skreen, to keep off the chilling currents of air, is essentially useful. The old housewife's rule is to allow rather more than a quarter of an hour to each pound, and in most instances it proves practically correct. In roasting mutton or lamb, the loin, the chine, and the saddle, must have the skin raised, and skewered on; and, when nearly done, take of this skin, and baste and flour to froth it up. Veal requires roasting brown, and if a fillet or loin, be sure to paper the fat, that as little of it may be lost as possible. When nearly done, baste it with butter and dredge with flour. Pork should be well done. When roasting a loin, cut the skin across with a sharp knife, otherwise the crackling is very awkward to manage. Stuff the knuckle part with sage and onion, and skewer average, will take three hours. A shoulder, from three hours to three hours and a half. A neck, two hours. A breast, from an hour and a half to two hours. Lamb.-Hind quarter of 8 lbs. will take from an hour and three-quarters to two hours. Fore-quar ter of 10 lbs. about two hours. Leg of 5 lbs. from an hour and a quarter to an hour and a half. Shoulder, or breast, with a quick fire, an hour. Pork.-A leg of 8 lbs. will require about three hours. Griskin, an hour and a half. A spare-rib of 8 or 9 lbs. will take from two hours and a half to three hours, to roast it thoroughly. A bald spare-rib of 8 lbs. an hour and a quarter. A loin of 5 lbs. if very fat, from two hours to two hours and a half. A sucking pig, of three weeks old, about an hour and a half. Poultry.-A very large turkey will require about three hours; one of 10 lbs. two hours; a small one an hour and a half. A full-grown fowl, an hour and a quarter; a moderate sized one, an hour. A pullet, from half an hour to 40 minutes. A goose, full grown, from an hour and a half to two hours. A green goose, 40 minutes. A duck, full size, from 30 to 50 minutes. Venison.-A buck haunch which weighs from 20 to 25 lbs. will take about four hours and a half roasting: one from 12 to 18 lbs. will take three hours and a quarter. To broil. flour them. Put into the pan plenty of dripping, || or hog's lard, and let it be boiling hot before put*ing in the fish. Butter is not so good for the purpose, as it is apt to burn and blacken, and make them soft. When they are fried, put them in a dish, or hair sieve, to drain, before they are sent to table. Olive oil is the best article for frying, but its very expensive, and bad oil spoils every thing that is dressed with it. Steaks and chops should be put in when the liquor is hot, and done quickly, of a light brown and turned often. Sausages should be done gradually, which will prevent their bursting. To make a savoury dish of veal. Cut some large scollops from a leg of veal, spread them on a dresser, dip them in rich egg batter; season them with cloves, mace, nutmeg, and pepper beaten fine; make force-meat with some of the veal, some beef suet, oysters chopped, sweet herbs shred fine; strew all these over the collops, roll and tie them up, put them on skewers and roast them. To the rest of the force-meat, add two raw eggs, roll them in balls and fry them. Put them into the dish with the meat when roasted: and make the sauce with strong broth, an anchovy or a shalot, a little white wine and some spice. Let it stew, and thicken it with a piece of butter rolled in flour. Pour the sauce into the dish, lay the meat in with the force-meat balls, and garnish with lemon. Lamb's kidneys, au vin. Cut your kidneys lengthways, but not through, put four or five on a skewer, lay them on a gridron, over clear, lively coals, pouring the red gravy into a bowl each time they are turned; five minutes on the grid-iron will do. Take them up, cut them in pieces, put them into a pan with the gravy you have saved, a large lump of butter, with pepper, salt, a pinch of flour, glass of Madeira, (champagne is better) fry the whole for two minutes, and serve very hot. To dress a fowl with the flavour of game. Cut the meat of a long-kept rabbit in thin slices; lay them on a dish, and season with pepper and salt, chopped parsley, chibol, shallots, and a little fine oil; split a fowl at the back, boue it all to the legs and wings, stuff it with this, then sew it up, and give it its natural form; brace it with slices of veal and ham, covered over with slices of bacon; soak it about a quarter of an hour, then add a glass of white wine, a little broth, a faggot, pepper and salt; when done, sift and skim the sauce, add a little cullis, and serve up the fowl. To make artificial eggs and bacon. Make clear blancmange in a white dish, cut it into rounds with the top of a tea-cup, and lay them on the dish on which it is to be served; make yellow Dutch flummery, run it into a small tea-cup, in the form of the yolk of an egg, and place one on each round of the blancmange. Cut six straight pieces of blancmange, on which lay three streaks of preserved damsons, and serve all on the same dish. Breast of veal, glacee. Cut your breast as square as possible; bone it, and draw the cut pieces together with a thread; put it into a pan with a ladle of veal bouillon, cover it with slices of salt pork and a buttered paper, preriously adding two carrots in bits, four onions in alices, two bay leaves, two cloves, pepper and salt; aut some coals on the lid as well as below; when two-thirds done take out the vegetables, reduce your gravy to jelly, turn your meat, and set on the cover till done; it takes in all two hours and a half over a very gentle fire. ragged pieces to make your stuffing, viz one pound of veal to one pound of salt pork minced extremely fine, well seasoned with salt, pepper, spices, and mixed with three eggs, spread a layer of this stuf fing well minced over the whole shoulder to the depth of an inch, over this, mushrooms, slips of bacon, slices of tongue, and carrots in threads, cover this with stuffing as before, then another layer of mushrooms, bacon, tongue, &c. when all your stuffing is used, roll up your shoulder lengthways, tie it with a thread, cover it with slips of larding and tie it up in a clean white cloth; put into a po the bones of the shoulder, two calves' feet, slips of bacon, six carrots, ten onions, one stuck with four cloves, four bay leaves, thyme, and a large faggot, of parsley and shallots, moisten the whole with bouillon; put in your meat in the cloth and boil steadily for three hours. Try if it is done with the larding needle; if so, take it up, press all the liquor from it, and set it by to grow cold; pass your jelly through a napkin, put two eggs in a pan, whip them well and pour the strained liquor on them, mixing both together, add peppercorns, a little of the four spices, a bay leaf, thyme, parsley; let all boil gently for half an hour, strain it through a napkin, put your shoulder on its dish, pour the jelly over and serve cold. Shoulder of mutton. Bone the larger half of your shoulder, lard th inside with well seasoned larding, tie it up in the shape of a balloon, lay some slips of bacon in you pan, on them your meat, with three or four car rots, five onions, three cloves, two bay leaves thyme, and the bones that have been taken out moisten with bouillon, set all on the fire and sim mer for three hours and a half; garnish with smal onions. Sheep's tongues. Fifteen tongues are sufficient for a dish; wash and clean them well, throw them into hot water for twenty minutes, wash them again in cold water, drain, dry and trim them neatly, lard them with seasoned larding and the small needle, lay in your pan slips of bacon, four carrots in pieces, four onions, one stuck with two cloves, slips of veal, two bay leaves, thyme, and a faggot of shallots and parsley; put your tongues in, cover them with slips of larding, moisten the whole with bouillon, and let it simmer five hours. To make an excellent ragout of cold veal. Either a neck, loin, or fillet of veal will furnish this excellent ragout, with a very little expense of trouble. Cut the veal into handsome cutlets; put a piece of butter or clean dripping into a fryingpan; as soon as it is hot, flour and fry the veal of a light brown; take it out, and if you have no gravy ready, put a pint of boiling water into the fryingpan, give it a boil up for a minute, and strain it into a basin while you make some thickening in the following manner:-Put about an ounce of butter into a stewpan; as soon as it melts, mix with it as much flour as will dry it up; stir it over the fire for a few nunutes, and gradually add to it the gravy you made in the fryingpan; let them simmer together for ten minutes (till thoroughly incorporated); season it with pepper, salt, a little mace, and a wineglass of mushroom catsup, or wine; strain it through a tammis, to the meat; and stew very gently tili the meat is thoroughly warned. If you have any ready boiled bacon, cut it in slices, and put it to warm with the meat. To make veal cake. Take the best end of a breast of veal, bone and cut it in three pieces; take the yolks out of eight eggs boiled hard, and slice the whites, the yolks to Bone a fat, fleshy shoulder of veal, cut off the | be cut through the middle, two anchovies, a good Shoulder en galantine. the same way. Then take off the batter they were baked in clear from the gravy of the fish, and set them in a dish before the fire. When melted, pour the butter over them and teal of parsley chopped fine, and some lean ham Potted lobster or crab. This must be made with fine hen lobsters when full of spawn, boil them thoroughly, when cold, pick out all the solid meat, and pound it in a mor tar, it is usual to add by degrees (a very little) finely pounded mace, black or Cayenne pepper, salt, and, while pounding, a little butter. When the whole is well m.xed, and beat to the consistence of paste, press it down hard in a preserving-pot, pour clarified butter over it, and cover it with wetbladder. Portuguese method of dressing a loin of pork. Steep it during an entire week in red wine, (claret in preference) with a strong infusion of garlicted and a little spice; then sprinkle it with fine herbs, envelope it in bay leaves, and bake it along with Seville oranges piques de girofle. To make dry devils. To make Bologna sausages. pan of water, and when it boils, put it in, first pricking it to prevent its bursting. Boil it 1 hour. To make Oxford sausages. Take a pound of beef suet, a pound of pork, a pound of bacon fat and lean, and a pound of beef and veal. Cut them very small. Take a handful These are usually composed of the broiled legs of sage leaves chopped fine, with a few sweet herbs. and gizzards of poultry, fish bones, or biscuits, Season pretty high with pepper and salt, take a sauce piquante. Mix equal parts of fine salt, Cay-large well-cleaned gut and fill it. Set on a sauceenne pepper, and currie powder, with double the quantity of powder of truffles: dissect a brace of woodcocks rather under roasted, split the heads, subdivide the wings, &c. &c. and powder the whole gently over with the mixture: crush the trail and brains along with the yolk of a hard boiled egg, a small portion of pounded mace, the grated peel of half a lemon, and half a spoonful of soy, until the ingredients be brought to the consistence of a fine paste; then add a table-spoonful of catsup, a full wine glass of Madeira, and the juice of two Seville oranges; throw the sauce, along with the birds, into a stew-dish, to be heated with spirit of wine-cover close up-light the lamp and keep gently simmering, and occasionally stirring, until the flesh has imbibed the greater part of the liquid. When it is completely saturated, pour in a small quantity of salad oil, stir all once more well together, put out the light, and serve it round instantly. To make an olio. Boil in a broth pot, a fowl, a partridge, a small leg of mutton, five or six pounds of large slices of beef, and a knuckle of veal; soak all these without broth for some time, turn the meat to give it a good colour, and add boiling water: when it has boiled about an hour, add all sorts of best broth herbs; this broth, when good, is of a fine brown colour. To pot leg of beef. Take 1 lb. of young pork, fat and lean, without skin or gristle, 1 lb. of beef suet, chopped fine together; put in lb. of grated bread, half the peel of a lemon shred, a nutmeg grated, sage leaves chopped fine, a tea-spoonful of pepper, and 2 of salt, some thyme, savory, and marjoram, shred fine. Mix well together and put it close down in a pan till used. Roll them out the size of common sausages, and fry them in fresh butter of a fine brown, or broil them over a clear fire, and send them to table hot. To make Epping sausages. Take 6 pounds of young pork, quite free from skin, gristle, or fat; cut it small, and beat it fine in a mortar. Chop 6 pounds of beef suet very fine, shred a handful of sage leaves fine, spread the meat on a clean dresser, and shake the sage over it. Shred the rind of a lemon very fine, and throw it with sweet herbs on the meat. Grate two nutmegs, to which put a spoonful of pepper, and a large spoonful of salt. Throw the suet over, and mix all well together. Put it down close in the pot, and when used, roll it up with as much egg as will make it smooth. To make savaloys. Take 3 pounds of young pork free from bone and skin; salt it with an ounce of salt-petre, and a Boil a leg of beef till the meat will come off the pound of common salt for two days; chop it fine; bone easily; then mix it with a cow heel, previous-put in 3 tea-spoonsful of pepper; a dozen sage ly cut into thin pieces, and season the whole with leaves chopped fine, and a pound of grated bread; salt and spice: add a little of the liquor in which mix it well, fill the guts, and bake them half an the leg of beef was boiled, put it into a cheese-vat, hour in a slack oven: they are good either hot or or cullender, or some other vessel that will let the liquor run off; place a very heavy weight over it, and it will be ready for use in a day or two. It may be kept in souse made of bran boiled in water, with the addition of a little vinegar. To pot beef. Cut it small, add to it some melted butter, 2 anchovies boned and washed, and a little of the best pepper, beat fine. Put them into a marble mortar, and beat them well together till the meat is yellow; put it into pots and cover with clarified butter. To pot eels. Cut them in pieces about four inches long, seaBon with a little beaten mace, nutmeg, pepper, salt, and a little sal prunella beaten fine. Lay them in a pan and pour as much clarified butter over as will cover it. Bake half an hour in a quick oven, till properly done. Then lay them on a coarse cloth to drain; when quite cold season them again cold. To make beef a la mode. Take 11 pounds of the mouse buttock, or clod of beef, cut it into pieces of 3 or 4 ounces each; put 2 or 3 large onions, and 2 ounces of beef dripping into a large deep stew pan; as soon as it is quite hot, flour the meat, and put it into the stew pan; fill it sufficiently to cover the contents with water, and stir it continually with a wooden spoon when it has been on a quarter of an hour, dredge it with flour, and keep doing so till it has been stirred as much as will thicken it; then cover it with boiling water. Skim it when it boils, and put in 1 drachm of black ground pepper, 2 of allspice, and 4 bay leaves; set the pan by the side of the fire to stew slowly about four hours. This is at once a savoury and economical dish. Bouilli Take the thin ends of prime ribs: bubbic them Peel a handful of small onions, fry them in butter till they are of a light brown, throw in a handful of flour, shake the pan well, add a glass of red wine, a pint of (bouillon) mace, salt, pepper, thyme, and two bay leaves; bubble the whole gently till the onions are tender, and pour it over slices of cold bouilli.-Set all in a sauce pan well covered on hot ashes, to repose for 15 minutes. Take care it does not boil. Beef's tongue-aux champignons. Wash your tongue well and boil for half an hour; season some larding with salt, pepper, all kinds of spice, shallots and chopped parsley; lard your tongue across; put it in a stew pan with a few slices of bacon and beef, carrots, onions, thyme, 3 bay leaves, 3 cloves; cover with bouillon, and stew very gently for 4 hours; when done skin your tongue and cut it up lengthways in the middle and under part, but not through, so that you can bend it up and lay it on your dish in the shape of a heart. Have ready a quantity of button mushrooms, fried in butter, with a sprinkle of lemon juice moistened with bouillon, and bubbled to a proper consistence. Pour it over your tongue and serve hot. Beef-en daube. Prepare a round or rump as for beef a la mode, well larded with the lar st needle; put it into your pot with a spoonful or lard. Set the pot on hot coals, dust it with flour, turn your beef till it is well browned on both sides; have ready a kettle of boiling water, cover your meat, add in bits six large onions, two bunches of carrots, and an egg plant in slices. Put on your lid and bubble slowly but steadily for four hours (for 16 pounds of beef, longer if heavier) or till the skewer will pass easily into it. About half an hour before serving, throw in a pint of small mushrooms, season with pepper and salt, a dozen bay leaves, and all kinds of spice. Set your beef in a deep dish, and cover with the sauce. Fish-en matelotte. Almost every kind of fish answers for this dish. Scale, clean and cut them in pieces; put them into a pan with a handful of small onions previously fried whole, in butter, two bay leaves, a fagot of shallots and parsley, small mushrooms, thyme, bay leaves, salt and pepper; pour over the whole as much red wine as will cover it; set your pan on a quick fire; when the wine is one half gone, mix a spoonful of flour with a large lump of butter, roll it in little balls, and put them one by one into your sauce, stirring it the whole time. Arrange your fish handsomely on a deep dish, pour over the sauce, and garnish with slices of lemon. Flounders-a la creme. Scale, clean and wrap your fish in a cloth, boil it gently in plenty of water well salted; when done drain it carefully without breaking, Jay it on your dish and mask it with cream, or white onion sauce. Terapins. Plunge them into boiling water till they are dead, take them out, pull off the outer skin and toe nails, wash them in warm water, and boil them with a teaspoonful of salt to each middling sized terapin, till you can pinch the flesh from off the bone of the leg; turn them out of the shell into a dish, remove the sand-bag and gall, add the yolks of two eggs, cut up your meat, season pretty high with equal parts of black and cayenne pepper and mult. Put all into your sauce pan, with the liquor they have given out in cutting up, but not a drop of water; add a quarter of a pound of butter, with a gill of madeira, to every two middle sized terrapins; simmer gently till tender, closely covered, thicken with flour, and serve hot. Oysters to stew. Put your oysters with all their liquer into a sauce pan; no water; to every dozen add a lump of butter size of a walnut, salt, black pepper, a blade of mace, two bay leaves; bubble tor five minutes, add a little cream, shake all well together, and turn them out, grating a little nutmeg on each oyster as it lies in the sauce. Oysters roasted very fine. Roast your oysters over a quick fire till they are done dry, but not scorched; turn them out on the plate of a blazer, without any of their liquor; add a large lump of butter. Set the plate over the lamp when the butter is melted, add a gill of madeira, a little salt and cayenne. Chicken-au soliel. Raise the thighs of as many large young fowls as you want, bone them, and have a large lump of butter melted in a frying pan, lay in your thighs with a little salt, pepper, a bay leaf, one onion, two cloves, and a bundle of shallots and parsley, put all over a quick fire till the meat is browned, then add a table-spoonful of flour, a ladle of hot bouillon, and a handful of buttered mushrooms; bubble for three quarters of an hour, carefully removing all the fat; take out your meat, throw away your onion, bay leaf, herbs, &c. beat and put in three yolks of eggs, pour the sauce over your fowl; when cold dip them well in the sauce, then in crumbs of bread, then in yolks of eggs beat and seasoned, more crumbs; fry them of a light brown in their sauce, drain, pile them in a circle, and fill the hollow with fried parsley. Duck-olive sauce. Truss your duck so as to be as round as possible, tie it up with thread and rub it with a lemon; have ready some slices of bacon, lay your duck on them, slices of bacon over the duck again; set your lid on, with hot embers on top, let all simmer 1 hour; have ready a pint of olives, cut cork screw fashion, so that when detached from the stem they will resume their original shape. Throw them into a pan with a cup of broth, a little essence of meats, a lump of veal jelly, and a little black pepper; boil for ten minutes over a quick fire, when reduced one half, pour it over your duck, garnish with large (pared) olives and sprigs of blanched celery. Wild fowl-ent salmis. Cut up a cold roast duck (wild), goose, brant or whatever it may be. Put into a bowl or soup plate, (to every bird) a dessert spoonful of well made mustard, a sprinkle of cayenne and black pepper, with about a gill of red wine; mix them well together; set your pan on the fire with a lump of butter, when it melts add gradually the wine, &c. let it bubble a minute, put in your duck, and bubble it for a few minutes. If your duck has proved tough when first cooked, use a sauce pan, and let it bubble till tender, taking care there is enough gravy to keep it from burning. Serve on dry toast, very hot. Pigeons en compote. Pick, draw and truss four squabs, legs inside, tie them up with a thread, put a lump of butter into a pan, when melted a little flour, mix and make a browning; lay in some slices of salt pork, turn then for five minutes; put in your pigeons with a cup of bouillon, shake the pan frequently till it boils, add a handful of mushrooms and a faggot of shallots and parsley; skim it well; have ready some small white onions fried in butter; when your birds are two-thirds done, add thein to your sauce, skim it again, pat your birds in a deep dish, and pour over your sauce and garnish with small boiled onions. N. B. Large oysters, parboiled, bearded, and laid alternately with the steaks their liquor, reduced and substituted instead of the catsup and wine, will be a variety. Chicken pie. Parboil and then cut up neatly two young chickens; dry them, set them over a slow fire for a few minutes, have ready some veal stuffing or forcemeat, lay it at the bottom of the dish, and place in the chickens upon it, and with it some pieces of dressed ham; cover it with paste, bake it from an hour and a half to two hours; when sent to table add some good gravy, well seasoned and not too thick. Partridge-aux choux. Pheasants (so called in Pennsylvania) or partridges may be used indifferently. Pick, singe, draw and truss your birds neatly; lard them with seasoned larding if you have a needle, truss their feet inside, put them into a stew-pan with some slices of bacon, a large sausage, one pound of fat salt pork. Cover your birds with slips of bacon, add four onions, two cloves, six bay leaves; put in a blanched cabbage tied up, cover the whole with thin slips of bacon, add a ladle of broth and simmer two hours: take up your birds, drain and lay them Duck pie is made in like manner, only substi→ on a hot plate, drain your cabbage, spread it hand-tuting duck stuffing instead of the veal. somely on a dish; on the cabbage arrange your N. B. The above may be put into a raised French birds, round it pieces of the ham and sausage al- crust, and baked; when done take off the top, and ternately, have the gravy reduced to a proper thick-put a ragout of sweetbread to the chicken. ness by a quick fire, pour over your birds and serve hot. N. B. Fowls, pheasants, &c. are very good done in the above way. Pigeon pie. Truss half a dozen fine large pigeons as for stewing, season them with pepper and salt, and fill them with veal stuffing or some parsley chopped very fine, and a little pepper, salt, and three ounces of butter mixed together: lay at the bottom of the dish a rump steak of about a pound weight, cut into pieces and trimmed neatly, seasoned and beat out with a chopper; on it lay the pigeons, the yolks of three eggs boiled hard, and a gill of broth or water; wet the edge of the dish, and cover it over with puff-paste, wash it over with yolk of egg, and ornament it with leaves of paste, and the feet of the pigeons; bake it an hour and a half in a moderate heated oven: before it is sent to table make an aperture in the top, and pour in some good gravy quite hot. Giblet pie. Rabbit pie. Made in the same way, but make a forcemeat to cover the bottom of the dish, by pounding a quarter pound of boiled bacon with the livers of the rabbits; some pepper and salt, some pounded mace, some chopped parsley, and a shallot, thoroughly beaten together; and you may lay some thin slices of ready dressed ham or bacon on the top of your rabbits. Raised French pie. Make about two pounds of flour into a paste, as directed, knead it well, and into the shape of a ball, press your thumb into the centre, and work it by degrees into any ape (oval or round is the most general,) till about five inches high; put it on a sheet of paper, and fill it with coarse flour or bran; roll out a covering for it about the same thick ness as the sides; cement its sides with the yolk of egg; cut the edges quite even, and pinch it round with the finger and thumb; yolk of egg it over with a paste brush, and ornament it in any way as fancy may direct, with the same kind of paste. Bake it of a fine brown colour, in a slow oven, and when done, cut out the top, remove the flour or bran, chicken, rabbit, or any other entree most convenient. Send it to table with a napkin under. Raised ham pie. Clean well, and half stew two or three sets of goose giblets; cut the leg in two, the wing and neck into three, and the gizzard into four pieces; pre-brush it quite clean, and fill it up with a fricassee of serve the liquor, and set the giblets by till cold, otherwise the heat of the giblets will spoil the paste you cover the pie with:-then season the whole with black pepper and salt, and put them into a deep dish; cover it with paste, rub it over with yolk of egg, ornament and bake it an hour and a half in a moderate oven; in the meantime take the liquor the giblets were stewed in, skim it free from fat, put it over a fire in a clean stewpan, thicken it a little with flour and butter, or flour and water, season it with pepper and salt, and the juice of half a lemon, add a few drops of browning, strain it through a fine sieve, and when you take the pie from the oven, pour some of this into it through a funnel. Some lay in the bottom of the dish a moderately thick rump steak:-if you have any cold game or poultry, cut it in pieces, and add it to the above. Rump steak pie. Soak four or five hours a small ham; wash and scrape it well; cut off the knuckle, and boil it for half an hour; then take it up and trim it very neatly; take off the rind and put it into an oval stewpan, with a pint of Madeira or Sherry, and enough veal stock to cover it. Let it stew for to hours, or till three parts done; take it out and set it in a cold place; then raise a crust as in the foregoing receipt, large enough to receive it; put in the ham, and round it the veal forcemeat; cover and ornament; it will take about one hour and a half to bake in a slow oven: when done take off the cover; glaze the top, and pour round the following sauce, viz. Take the liquor the ham was stewed in; skim it free from fat; thicken with a little flour and butter mixed together, a few drops of browning, and some cayenne pepper. supper. Raised pork pie. Cut three pounds of rump steak (that has been kept till tender) into pieces half as big as your P. S. The above is, I think, a good way of dresshand, trim off all the skin, sinews, and every parting a sinall ham, and has a good effect cold for a which has not indisputable pretensions to be eaten, and beat them with a chopper. Chop very fine half a dozen eshallots, and mix them with half an ounce of pepper and salt mixed, strew some of the mixture at the bottom of the dish, then a layer of steak, then some more of the mixture, and so on till the dish is full; add half gill of mushroom catsup, and the same quantity of gravy, or red wine, cover it as in the preceding receipt, and bake it two hours. Make a raised crust, of a good size, with paste about four inches high; take the rind and chine bone from a loin of pork, cut it into chops, beat them with a chopper, season them with pepper and salt, and powdered sage, and fill your pie; put on the top and close it, and pinch it round the edge, rub it over with yolk of egg, and bake it two hours with a paper over to prevent the crust from buru |