o as to brown it a good color; and
force-meat balls, highly seasoned, should be served round the veal.

* * * * *

HOW TO MAKE PIES
OF VARIOUS KINDS

BEEF-STEAK PIE--Prepare the steaks as stated under _Beefsteaks_, and
when seasoned and rolled with fat in each, put them in a dish with puff
paste round the edges; put a little water in the dish, and cover it with
a good crust.

CHICKEN PIE--Cut the chicken in pieces, and boil nearly
tender. Make a rich crust with an egg or two to make it light and
puffy. Season the chicken and slices of ham with pepper, salt, mace,
nutmeg, and cayenne. Put them in layers, first the ham, chicken,
force-meat balls, and hard eggs in layers. Make a gravy of knuckle of
veal, mutton bones, seasoned with herbs, onions, pepper, etc. Pour it
over the contents of the pie, and cover with paste. Bake an hour.

COCOANUT PIE--Take a teacup of cocoanut, put it into a coffee-cup,
fill it up with sweet milk, and let it soak a few hours. When ready
to bake the pie, take two tablespoonfuls of flour, mix with milk, and
stir in three-fourths of a cup of milk (or water); place on the stove,
and stir until it thickens. Add butter the size of a walnut, while
warm. When cool, add a little salt, two eggs, saving out the white
of one for the top. Sweeten to taste. Add the cocoanut, beating well.
Fill the crust and bake. When done, have the extra white beaten ready
to spread over the top. Return to the oven and brown lightly.

CREAM PIE--Take eight eggs, eight ounces pounded sugar, eight ounces
flour, put all together into a stew-pan with two glasses of milk, stir
until it boils, then add quarter pound of butter, and quarter pound of
almonds, chopped fine; mix well together, make paste, roll it out half
an inch thick, cut out a piece the size of a teaplate, put in a baking
tin, spread out on it the cream, and lay strips of paste across each
way and a plain broad piece around the edge, egg and sugar the top and
bake in a quick oven.

FISH PIE--Pike, perch and carp may be made into very savory pies if
cut into fillets, seasoned and baked in paste, sauce made of veal
broth, or cream put in before baking.

GAME PIE--Divide the birds, if large, into pieces or joints. They may
be pheasants, partridges, etc. Add a little bacon or ham. Season well.
Cover with puff paste, and bake carefully. Pour into the pie half a
cupful of melted butter, the juice of a lemon, and a glass of she