it with
paste as directed for boiled puddings (No. 7); season the steaks with
pepper, salt, and a little grated nutmeg; put in a layer of steak, then
another of potatoes, and so on till it is full, occasionally throwing in
part of the chopped onion; add to it half a gill of mushroom catchup, a
table-spoonful of lemon-pickle, and half a gill of water or veal broth;
roll out a top, and close it well to prevent the water getting in; rinse
a clean cloth in hot water, sprinkle a little flour over it, and tie up
the pudding; have ready a large pot of water boiling, put it in, and
boil it two hours and a half; take it up, remove the cloth, turn it
downwards in a deep dish, and when wanted take away the basin or mould.

_Vol au Vent._--(No. 25.)

Roll off tart paste (No. 3) till about the eighth of an inch thick:
then, with a tin cutter made for that purpose (about the size of the
bottom of the dish you intend sending to table), cut out the shape, and
lay it on a baking-plate, with paper; rub it over with yelk of egg; roll
out good puff paste (No. 1) an inch thick, stamp it with the same
cutter, and lay it on the tart paste; then take a cutter two sizes
smaller, and press it in the centre nearly through the puff paste; rub
the top with yelk of egg, and bake it in a quick oven about twenty
minutes, of a light brown colour: when done, take out the paste inside
the centre mark, preserving the top, put it on a dish in a warm place,
and when wanted, fill it with a white fricassee of chicken, rabbit,
ragout of sweetbread, or any other _entree_ you wish.

_Oyster Patties._--(No. 26.)

Roll out puff paste a quarter of an inch thick, cut it into squares with
a knife, sheet eight or ten patty pans, put upon each a bit of bread the
size of half a walnut; roll out another layer of paste of the same
thickness, cut it as above, wet the edge of the bottom paste, and put on
the top, pare them round to the pan, and notch them about a dozen times
with the back of the knife, rub them lightly with yelk of egg, bake them
in a hot oven about a quarter of an hour: when done, take a thin slice
off the top, then, with a small knife or spoon, take out the bread and
the inside paste, leaving the outside quite entire; then parboil two
dozen of large oysters, strain them from their liquor, wash, beard, and
cut them into four, put them into a stew-pan with an ounce of butter
rolled in flour, half a gill of good cream, a little grated lemon-peel,
the