Cut cutlets from the leg, or chops from the neck or loin, season with pepper and salt, and place them in a dish, fill this with gravy or water, and, if you choose, strew over a very little minced onion or eschalot and parsley, and cover with a plain crust.—Squab Pie, is made of mutton, and between each layer of meat, slices of apples, potatoes, and shred onions.
The same as mutton pie; only being more delicate, it does not require so much seasoning, and is best, made to turn out of patty pans.
Cut chops from the neck or breast, or cutlets from any other part, season with salt, pepper, mace, nutmeg, lemon peel, or what herbs you like, lay them in the dish; very thin slices of bacon over them; pour in a little gravy, made from the bones or trimmings, or a little water. Forcemeat balls, hard-boiled yolks of eggs, scalded sweetbreads, veal kidneys, truffles, morels, mushrooms, oysters and thick cream, may be used to enrich this pie.—Or: slices of veal, spread with forcemeat, and rolled up as olives; make a hole in the top part of the crust, and when it comes out of the oven, pour in some good gravy.—To be very rich: put the olives in a dish, and between and round them, small forcemeat balls, hard-boiled yolks of eggs, pickled cucumbers cut in round pieces, and pickled mushrooms; pour in good gravy, a glass of white wine, the juice of a lemon, or lemon and oyster pickle.
Swell ½ lb. in broth or water; put a thick layer at the bottom of a deep dish, buttered all round, then a layer of beef steak cut thin, or thin slices spread with forcemeat, and rolled up like olives; season the beef, then another layer of maccaroni, then more beef, the top layer maccaroni; pour over gravy or water to fill the dish, and cover with a thin
