LEG-OF-MUTTON PIE
(Canadian)
Butter a pie dish, place in the bottom a few slices of fried salt pork and then slices of mutton cut from the leg; on top of this, lay slices of cooked potatoes, season each layer with salt and pepper, minced parsley and onions fried in butter; pour over some clear gravy. Moisten the edge of the dish, lay a narrow band of paste, moisten, and cover the whole with puff-paste, bake in moderate oven 1 hour and 20 minutes.
RUSSIAN STEAKS
Chop 1 lb. of round steak or any good part of the beef, season with salt and pepper. Add by degrees with a wooden spoon ¼ lb. of butter. Roll into fat balls and place in a very hot frying pan. Give 3 minutes to each side.
Serve with the following sauce: Mix together 2 tablespoonsful of oil and 1 of butter, 1½ tablespoons of flour, add 2 teaspoonsful of onion juice, 1 teaspoonful of grated horse-radish, ¼ teaspoonful of mixed mustard, salt and pepper, then gradually 1½ cups of stock (one can use water instead), and cook 3 minutes, then take from the fire and add ¼ of a cup of cream and I teaspoonful of lemon-juice.
ANOTHER RUSSIAN METHOD FOR BEEFSTEAKS