1064. Pasty

This pie is made from the shoulder or breast, which must first be stewed as in former pies; well season it, and put plenty of essence of the gravy.

1065. A Paste For Stewed Beef Or Soups

Break three eggs, a little salt, and dry them up with flour, mix the paste well, roll it out thin about an inch in length; have ready some boiling water, put it in for ten minutes, add a little salt in the water, frequently moving it about, keeping it from sticking together.

1066. Lamb Pasty

Bone, and cut into four pieces the lamb you intend to use, at the bottom of the pasty lay beef suet, season with pepper, salt, chopped thyme, nutmeg, cloves, and mace, lay it upon the suet, making a high border about it, turn over the sheet of paste, close up, and bake; when it is baked put in vinegar, the yolks of four eggs well beaten, and some good gravy.

1067. Mutton Pasty, To Resemble One Made Of Venison

Hang for four or five days (weather permitting), a fat loin of mutton, then bone it, beat it well with a rolling-pin, rub the meat with sugar - four ounces to ten pounds of meat - pour over it half a gill of vinegar, and the same quantity of port wine; let it lie five days, then wash it, dry it thoroughly, season highly with allspice, nutmeg, and salt. Put the meat into the dish in which, it is to he baked; add one pound of butter, spread over the meat (if ten pounds); lay a crust round the edge of the dish, and cover with a thick crust, and bake in a slow oven. A gravy may be made for the pasty by baking the bones in a pan to which has been added a little pepper, and salt, and a glass of port wine. This should be added when the pasty is drawn.