a small funnel, and pour in as much gravy as the
pie will hold. Replace the rose on the top, and put the pie on a dish
with a cut paper.

If preferred, the pie can be made in a tin mould; but the crust is nicer
raised by the hand. A great point to observe is to begin moulding the
crust whilst it is hot, and to get it finished as quickly as possible.

VEAL AND HAM PIE.

Prepare the crust as for a pork pie. Cut a pound of veal cutlet and a
quarter of a pound of ham into dice, season with a teaspoonful of salt
and another of black pepper, put the meat into the crust, and finish as
for pork pie. Add a quarter of an ounce of Nelson's Gelatine--previously
soaked in cold water, and then dissolved--to a teacupful of gravy made
from the veal trimmings.

PORK SAUSAGES.

When a pig is cut up in the country, sausages are usually made of the
trimmings; but when the meat has to be bought, the chump-end of a
fore-loin will be found to answer best. The fine well-fed meat of a
full-grown pig, known in London as "hog-meat," is every way preferable
to that called "dairy-fed pork." The fat should be nearly in equal
proportion to the lean, but of course this matter must be arranged to
suit the taste of those who will eat the sausages. If young pork is
used, remove the skin as thinly as you can--it is useful for various
purposes--and then with a sharp knife cut all the flesh from the bones,
take away all sinew and gristle, and cut the fat and lean into strips.
Some mincing-machines require the meat longer than others; for Kent's
Combination, cut it into pieces about an inch long and half-an-inch
thick. To each pound of meat put half a gill of gravy made from the
bones, or water will do; then mix equally with it two ounces of
bread-crumbs, a large teaspoonful of salt, a small one of black pepper,
dried sage, and a pinch of allspice. This seasoning should be well mixed
with the bread, as the meat will then be flavoured properly throughout
the mass. Arrange the skin on the filler, tie it at the end, put the
meat, a little at a time, into the hopper, turn the handle of the
machine briskly, and take care the skin is only lightly filled. When the
sausages are made, tie the skin at the other end, pinch them into shape,
and then loop them by passing one through another, giving a twist to
each as you do them. Sausage-skins, especially if preserved, should be
well soaked before using, or they may make the sausages too salt. It is
a good plan