h an ounce of butter rolled in flour,
half a gill of cream, the same quantity of veal stock, a little
lemon-peel, cayenne pepper and salt, to which add, if you like, a
spoonful of essence of ham and some lemon-juice.

_Venison Pasty._

Bone a neck and breast of venison, and season them well with salt and
pepper; put them into a pan, with part of a neck of mutton sliced and
laid over them, and a glass of red wine. Cover the whole with a coarse
paste, and bake it an hour or two; but finish baking in a puff paste,
adding a little more seasoning and the gravy from the meat. Let the
crust be half an inch thick at the bottom, and the top crust thicker. If
the pasty is to be eaten hot, pour a rich gravy into it when it comes
from the oven; but, if cold, there is no occasion for that. The breast
and shoulder make a very good pasty. It may be done in raised crust. A
middle-sized pasty will take three hours' baking.

_Vol-au-Vent._

Take a sufficient quantity of puff-paste, cut it to the shape of the
dish, and make it as for an apple pie, only without a top. When baked,
put it on a sheet of writing paper, near the fire, to drain the butter,
till dinner time. Then take two fowls, which have been previously
boiled; cut them up as for a fricassee, but leave out the back. Prepare
a sauce, the white sauce as directed for boiled fowls. Wash a
table-spoonful of mushrooms in three or four cold waters; cut them in
half, and add them also; then thoroughly heat up the sauce, and have the
chicken also ready heated in a little boiling water, in which put a
little soup jelly. Strain the liquor from the chicken; pour a little of
the sauce in the bottom of the paste, then lay the wings, &c. in the
paste; pour the rest of the sauce over them, and serve it up hot. The
paste should be well filled to the top, and if there is not sauce enough
more must be added.

_Wafers._

Take a pint of cream, melt in it half a pound of butter, and set it to
cool. When cold, stir into it one pound of well dried and sifted flour
by degrees, that it may be quite smooth and not lumpy, also six eggs
well beaten, and one spoonful of ale yest. Beat all these well together;
set it before the fire, cover it, and let it stand to rise one hour,
before you bake. Some order it to be stirred a little while to keep it
from being hard at top. Sprinkle over a little powdered cinnamon and
sugar, when done.

_Sugar Wafers._

Take some double-refined sugar, sifted;