Part 47 (1/2)

Draw the pigeons, and cut them in halves.

Cut the steak into thin strips, the way of the grain.

Season the steak and pigeons nicely, and put them into the pie-dish with the hard-boiled yolks.

Pour in the water.

Cover with the paste, and finish like a beef-steak pie.

Wash and clean the legs of two of the pigeons, and stick them in the hole in the top of the pie.

Bake for about an hour and a half.

Veal-and-Ham Pie.

_Ingredients_--1 lb. of veal cutlet.

lb. of ham.

4 hard-boiled eggs.

1 dessertspoonful of chopped parsley.

1 lemon.

Pepper and salt.

Some puff, flaky, or other pastry, made with 1 lb. of flour.

_Method._--Roll out the paste, and prepare the dish as for beef-steak pie.

Cut the veal and ham into neat pieces.

Season them well, and sprinkle them with the parsley and lemon juice.

Put them into the pie-dish with the eggs cut in halves.

Pour in the water.

Cover with paste, and decorate like a beef-steak pie.

Bake for about two hours.

Cornish Pasties.

_Ingredients_--Some plain short crust.

Equal quant.i.ties of beef-steak or beef-skirt and potatoes.

1 onion, finely chopped.

Pepper and salt.

_Method._--Cut the meat and potatoes into small dice, and mix them with the onion, pepper, and salt.

Roll out the pastry.