nd a long piece for the sides;
fasten the bottom and side-piece together by means of egg, and pinch the
edges well together; then line the pie with forcemeat made by recipe No.
415, put in a layer of veal, and a plentiful seasoning of salt, pepper,
nutmeg, and allspice, as, let it be remembered, these pies taste very
insipid unless highly seasoned. Over the seasoning place a layer of
sliced bacon or cooked ham, and then a layer of forcemeat, veal
seasoning, and bacon, and so on until the meat rises to about an inch
above the paste; taking care to finish with a layer of forcemeat, to
fill all the cavities of the pie, and to lay in the meat firmly and
compactly. Brush the top edge of the pie with beaten egg, put on the
cover, press the edges, and pinch them round with paste-pincers. Make a
hole in the middle of the lid, and ornament the pie with leaves, which
should be stuck on with the white of an egg; then brush it all over with
the beaten yolk of an egg, and bake the pie in an oven with a soaking
heat from 3 to 4 hours. To ascertain when it is done, run a
sharp-pointed knife or skewer through the hole at the top into the
middle of the pie, and if the meat feels tender, it is sufficiently
baked. Have ready about 1/2 pint of very strong gravy, pour it through a
funnel into the hole at the top, stop up the hole with a small leaf of
baked paste, and put the pie away until wanted for use. Should it
acquire too much colour in the baking, cover it with white paper, as the
crust should not in the least degree be burnt. Mushrooms, truffles, and
many other ingredients, may be added to enrich the flavour of these
pies, and the very fleshy parts of the meat may be larded. These pies
are more frequently served cold than hot, and form excellent dishes for
cold suppers or breakfasts. The cover of the pie is sometimes carefully
removed, leaving the perfect edges, and the top decorated with square
pieces of very bright aspic jelly: this has an exceedingly pretty
effect.

_Time_.--About 4 hours. _Average cost_, 6s. 6d.

_Sufficient_ for a very large pie. _Seasonable_ from March to October.

BAKED RICE PUDDING.

I.

1342. INGREDIENTS.--1 small teacupful of rice, 4 eggs, 1 pint of milk, 2
oz. of fresh butter, 2 oz. of beef marrow, 1/4 lb. of currants, 2
tablespoonfuls of brandy, nutmeg, 1/4 lb. of sugar, the rind of 1/2
lemon.

_Mode_.--Put the lemon-rind and milk into a stewpan, and let it infuse
till the milk is well flavoured