Part 46 (1/2)

1 lb. of rough puff or flaky paste.

pint of water.

2 hard-boiled eggs.

Pepper and salt.

_Method._--Prepare the paste as for beef-steak pie, lining the dish in the same manner.

Cut the rabbit into neat joints.

Season them with pepper and salt.

Put them in the pie-dish alternately with the pork.

Pour in the water, and cover with the paste.

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

Make a hole in the middle of the crust for the gases to escape.

Bake for about an hour, attending to directions given for baking beef-steak pie.

Mince Pies.

_Ingredients_--Puff and other pastry.

Mincemeat.

Castor sugar.

White of 1 egg.

THE MINCEMEAT.

_Ingredients_--1 lb. of suet.

1 lb. of apples.

1 lb. of sugar.

1 lb. of currants.

1 lb. of raisins.

1 lb. of candied peel.

The grated rind of 3 lemons.

lb. of ratafias soaked in brandy.

_Method._--Chop the suet.

Wash and dry the currants.

Stone and cut the raisins in halves.

Peel, core, and mince the apples.