Veal pie (No. 2)
Cut two pounds of coarse lean veal into cubes and cook tender in enough cold water to cover it. Have ready half a pound of finely-minced pork, an onion, chopped fine, two tablespoonfuls of finely-minced olives, a stalk of celery cut fine, and a tablespoonful of chopped parsley. Put a stratum of veal in the bottom of a buttered bake-dish; cover with this mixture and sprinkle with paprika and with butter. When all the materials are used up in this order fill the dish with gravy made by thickening the liquor in which the veal was stewed with browned flour, adding a tablespoonful of tomato catsup, and boiling one minute. Cover with a good crust; make a slit in the top and bake, covered, one hour; then brown.
Beef and tomato pie
Cut a pint of cold roast beef into small dice of uniform size, and mix with it two or three slices of bacon, also cut small. Line a deep dish with good puff paste, put a layer of the beef and bacon in the bottom of the dish, season with pepper and salt, cover with a layer of peeled and sliced tomatoes. Sprinkle with salt and pepper and dots of butter rolled in flour; add more meat and more tomatoes, until the dish is full. Cover the top layer with bits of butter, then with a crust of puff paste, making holes in this for the escape of steam. Bake until brown.
Beef and potato pie
Moisten three cupfuls of minced roast beef with a little stock, season to taste, and put it into a greased pudding-dish. Into a large cupful of mashed potatoes beat a little milk and a tablespoonful of melted butter. Season this potato and spread it over the top of the minced beef. Set it in the oven and bake, covered, for twenty minutes; uncover, wash over with beaten white of eggs and cook for fifteen minutes longer, or until it is lightly browned.
Beefsteak pie
Cut two pounds of round steak into small squares. Cover (barely) with cold water and cook tender, very slowly. Cut two veal kidneys into cubes and (if you can get it) a sweetbread, blanched by throwing it into cold water, after parboiling it. Drain the liquor from the beef, and let both get almost cold. Make a good gravy by thickening this liquor with a tablespoonful of butter rolled in browned flour, seasoning well with kitchen bouquet, onion juice, salt and pepper. Let it simmer two minutes. Arrange the beef, kidneys and sweetbread in neat layers in the dish, interspersing these with a dozen small oysters. Pour in the gravy, cover with a good crust, half an inch thick, and cook, covered, one hour; then brown.
Kidney pie
Cut four kidneys into neat squares and stew gently in weak stock for half an hour. Cook a quarter-pound of macaroni till tender, and cut it into inch lengths. Butter a baking-dish and put in a layer of macaroni; over that spread a layer of sliced kidneys, seasoned with pepper, salt and made mustard. Sprinkle over a little flour, and add a layer of tomatoes. Repeat these layers and cover with fine bread-crumbs when the dish is filled. Pour in a rich gravy made from the stock in which the kidneys were stewed; put small bits of butter over the crumbs on top, and bake steadily for one hour.