which you may take out or leave in when you serve it. There should
not be a drop of water, except what inevitably comes from the lettuce.

_Another way._

To your peas, add cabbage lettuces cut small, a small faggot of mint,
and one onion; pass them over the fire with a small bit of butter, and,
when they are tender and the liquor from them reduced, take out the
onion and mint, and add a little white sauce. Take care it be not too
thin; season with a little pepper and salt.

_Green Peas, to keep till Christmas._

Gather your peas, when neither very young nor old, on a fine dry day.
Shell, and let two persons holding a cloth, one at each end, shake them
backward and forward for a few minutes. Put them into clean quart
bottles; fill the bottles, and cork tight. Melt some rosin in a pipkin,
dip the necks of the bottles into it, and set them in a cool dry place.

_Another way._

Shell the peas, and dry them in a gentle heat, not much greater than
that of a hot summer's day. Put them when quite dry into linen bags, and
hang them up in a dry place. Before they are boiled, at Christmas or
later, steep them in half milk, half water, for twelve or fourteen
hours; then boil them as if fresh gathered. Beans and French beans may
be preserved in the same manner.

_Red Pickle, for any meat._

A quarter of a pound of saltpetre, a large common basinful of coarse
sugar, and coarse salt. A leg of pork to lie in it a fortnight.

_Beef Steak Pie._

Rump steaks are preferable to beef; season them with the usual
seasoning, puff-paste top and bottom, and good gravy to fill the dish.

_Calf's Head Pie._

Parboil the head; cut it into thin slices; season with pepper and salt;
lay them into a crust with some good gravy, forcemeat balls, and yolks
of eggs boiled hard. Bake it about an hour and a half; cut off the lid;
thicken some good gravy with a little flour; add some oysters; serve it
with or without a lid.

_Mutton or Grass Lamb Pie._

Take a loin of mutton or lamb, and clear it from fat and skin; cut it
into steaks; season them well with pepper and salt; almost fill the dish
with water; lay puff paste at top and bottom.

_Veal Pie (common)._

Make exactly as you would a beef-steak pie.

_Veal Pie (rich)._

Take a neck, a fillet, or a breast of veal, cut from it your steaks,
seasoned with pepper, salt, nutmeg, and a few cloves, truffles, and
morels; then slice two sweetbreads; season them in the same