Part 26 (1/2)

Make the _puree_ hot in a saucepan, and lay the pieces of meat in it to warm through.

Serve in a hot dish, with a border of boiled rice or macaroni.

Cold-meat Pie.

_Ingredients_--Slices of cold meat.

(If liked, slices of cold boiled potatoes).

Some stock or gravy.

Pepper and salt.

Some plain pastry.

_Method._--Roll out the paste, and cut a piece large enough for the cover.

Roll out the sc.r.a.ps, and from them cut a band an inch wide.

Wet the edge of the dish and place this round it.

Season the meat with pepper and salt, and lay the slices in the dish alternately with the potatoes.

Raise them in the middle of the dish in a dome-like shape, and pour in some gravy.

Wet the edges of the band of paste, and lay the cover over.

Trim round neatly, and make a hole in the middle of the crust.

Brush over with beaten egg, and decorate with paste leaves.

Bake in a quick oven for half an hour.

Cold Meat and Macaroni.

_Ingredients_--Slices of cold meat.

Macaroni.

Stock.

Bread-crumbs.

And, if possible, 2 or 3 tomatoes.

_Method._--Put the macaroni in boiling water, and boil it 20 minutes.

Then pour away the water, and stew it in the stock until tender.

Put a layer of macaroni in the bottom of a greased pie-dish.

Lay on it the meat, and cover it with another layer of macaroni, seasoning with pepper and salt.

Proceed in this way, until the dish is full (the top layer must be macaroni).

If tomatoes are used, slice them, and lay over the top; sprinkle with brown crumbs, and bake for about 20 or 30 minutes.

Mayonnaise of Cold Meat.