with it, or what is better, a
cake-tin; put a layer of sliced onions, then a layer of salt beef cut
in slices, a layer of sliced potatoes, a layer of pork, and another of
onions; strew pepper over all, cover with a crust, and tie down
tightly with a cloth previously dipped in boiling water and floured.
Boil for two hours, and serve hot in a dish.

1231. Rump-Steak Pie.

Cut three pounds of rump-steak (that has been kept till tender) into
pieces half as big as your hand, trim off all the skin, sinews, and
every part which has not indisputable pretensions to be eaten, and
beat them with a chopper. Chop very fine half a dozen shalots, and add
to them half an ounce of pepper and salt mixed; strew some of the
seasoning at the bottom of the dish, then a layer of steak, then some
more of the seasoning, and so on till the dish is full; add half a
gill of mushroom ketchup, and the same quantity of gravy, or red wine;
cover it as in the preceding receipt, and bake it two hours. Large
oysters, parboiled, bearded, and laid alternately with the
steaks--their liquor reduced and substituted instead of the ketchup
and wine, will impart a delicious flavour to the pie.

1232. Raised Pies.

Put two pounds and a half of flour on the pasteboard,--and set on the
fire, in a saucepan, three quarters of a pint of water, and half a
pound of good lard. When the water boils, make a hole in the middle of
the flour, pour in the water and lard by degrees, gently incorporating
the flour with a spoon, and when it is well mixed, knead it with your
hands till it becomes stiff; dredge a little flour to prevent it
sticking to the board, or you cannot make it look smooth. Roll the
dough with your hands--the rolling-pin must not be used--to about the
thickness of a quart pot; leave a little for the covers, and cut the
remainder into six circular discs. Take each of these pieces in
succession; put one hand in the middle, and keep the other close on
the outside till you have worked it either into an oval or a round
shape.

Have your meat ready cut, and seasoned with pepper and salt; if pork,
cut it in small slices--the griskin is the best for pasties: if you
use mutton, cut it in very neat cutlets, and put them in the pies as
you make them; roll out the covers with the rolling-pin, and cut them
to the size of the pies, wet them round the edge, put them on the pie.
Then press the