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Classic
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according to taste. Make a good crust; lay some in a deep dish or tin pan; lay
in the beef, and fill the dish half full of water; put in a table-spoonful of
butter and some chopped thyme and parsley, and cover the top with crust; bake it
from one to two hours, according to the size of the pie, and eat it while hot.
Baked Beef Pudding.
Par-boil some tender pieces of beef, in water enough to barely cover it; grease
a pan with lard, season the beef and lay it in; make a batter of eggs, milk and
flour, with a little salt, and pour it over; bake it an hour in a stove or
dutch-oven, and when done keep it hot till it is eaten. Save the water the beef
was boiled in, add a little butter, flour, pepper, salt and chopped parsley,
thyme or sweet marjoram, and boil it up; when you dish up the pudding pour this
over, or put it in a gravy dish to be served hot at the table.
Pork Stew Pie.
Take small bones and pieces of pork that will not do for sausage; roll out some
crust with but little shortening; lay in the meat and small pieces of crust
alternately; sprinkle in flour and seasoning, cover it with water, and put on a
crust.
Spiced Beef in the Irish Style.
To a round weighing from twenty to twenty-five pounds, take a pint of salt, one
ounce of saltpetre, two ounces of pepper, two ounces of cloves, one ounce of
allspice, four ounces of brown sugar, all well pulverized, and mixed together;
rub the round well with it, and lay it in a small tub or vessel by itself. Turn
and rub it once a day for ten days. It will
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