crust for pot-pie should be raised with yeast. To three pints of
flour add two ounces of butter, a little salt, and wet with milk
sufficient to make a soft dough; knead it well and set it away to
rise; when quite light, mould and knead it again, and let it stand, in
winter, one hour, in summer, one-half hour, when it will be ready to
cut.

In summer you had better add one-half a teaspoonful of soda when you
knead it the second time, or you may wet it with water and add another
bit of butter.

VEAL PIE.

Cut the veal into rather small pieces or slices, put it in a stewpan
with hot water to cover it; add to it a tablespoonful of salt and set
it over the fire; take off the scum as it rises; when the meat is
tender turn it into a dish to cool; take out all the small bones,
butter a tin or earthen basin or pudding-pan, line it with pie paste,
lay some of the parboiled meat in to half fill it; put bits of butter
in the size of a hickory nut all over the meat; shake pepper over,
dredge wheat flour over until it looks white, then fill it nearly to
the top with some of the water in which the meat was boiled; roll a
cover for the top of the crust, puff-paste it, giving it two or three
turns, and roll it to nearly half an inch thickness; cut a slit in
the centre and make several small incisions on either side of it, put
the crust on, trim the edges neatly with a knife; bake one hour in a
quick oven. A breast of veal will make two two-quart basin pies; half
a pound of nice corned pork, cut in thin slices and parboiled with the
meat, will make it very nice, and very little, if any, butter will be
required for the pie; when pork is used not other salt will be
necessary. Many are fond of thin slices of sweet ham cooked with the
veal for pie.

VEAL STEW.

Cut up two or three pounds of veal into pieces three inches long and
one thick. Wash it, put it into your stewpan with two quarts of water,
let it boil, skim it well, and when all the scum is removed, add
pepper and salt to your taste, and a small piece of butter; pare and
cut in halves twelve small Irish potatoes, put them into the stewpan;
when it boils, have ready a batter made with two eggs, two spoonfuls
of cream or milk, a little salt, and flour enough to make it a little
thicker than for pancakes; drop this into the stew, a spoonful at a
time, while it is boiling; when all is in, cover the pan closely so
that no steam can escape; let it boil twenty minutes and serve