pin, to make it juice and tender. If you put in the fat, it will make the gravy too greasy and strong, as it cannot be skimmed.
Put a layer of meat over the bottom-crust of your dish, and season it to your taste, with pepper, salt, and, if you choose, a little nutmeg. A small quantity of mushroom ketchup is an improvement; so, also, is a little minced onion.
Have ready some cold boiled potatoes sliced thin. Spread over the meat, a layer of potatoes, and a small piece of butter; then another layer of meat, seasoned, and then a layer of potatoes, and so on till the dish is full and heaped up in the middle, having a layer of meat on the top. Pour in ta little water.
Cover the pie with a sheet of paste, and trim the edges. Notch it handsomely with a knife; and, if you choose, make a tulip of paste, and stick it in the middle of the lid, and lay leaves of paste round it.
Fresh oysters will greatly improve a beef-steak pie, so also will mushrooms.
Any meat pie may be made in a similar manner.
- A pound of beef-suet, chopped very fine.
- A pine of molasses.
- A pint of rich milk.
- Four eggs.
- A large tea-spoonful of powdered nutmeg and cinnamon.
- A little grated or chipped lemon-peel.
- Indian meal sufficient to make a thick batter.
Warm the milk and molasses, and stir them together. Beat the eggs, and stir them gradually into the milk and molasses, in turn with the suet
