Have ready some cold boiled potatoes sliced thin. Spread over the meat, a layer of potatoes, and a small piece of butter; then another layer of meat, seasoned, and then a layer of potatoes, and so on till the dish is full and heaped up in the middle, having a layer of meat on the top. Pour in a little water.
Cover the pie with a sheet of paste, and trim the edges. Notch it handsomely with a knife; and, if you choose, make a tulip of paste, and stick it in the middle of the lid, and lay leaves of paste round it.
Fresh oysters will greatly improve a beef-steak pie. So also will mushrooms.
Any meat pie may be made in a similar manner.
INDIAN PUDDING.
A pound of beef-suet, chopped very fine.
A pint of molasses.
A pint of rich milk.
Four eggs.
A large tea-spoonful of powdered nutmeg and cinnamon.
A little grated or chipped lemon-peel.
Indian meal sufficient to make a thick batter.
Warm the milk and molasses, and stir them together. Beat the eggs, and stir them gradually into the milk and molasses, in turn with the suet and indian meal. Add the spice and lemon-peel and stir all very hard together. Take care not to put too much indian meal, or the pudding will be heavy and solid.
Dip the cloth in boiling water. Shake it out, and flour it slightly. Pour the mixture into it, and tie it up, leaving room for the pudding to swell.
Boil it three hours. Serve it up hot, and eat it with sauce made of drawn butter, wine and nutmeg.
When cold, it is good cut in slices and fried.