the mould. Wet the paste at the edge of the mould with beaten egg;
then put on the top, and press the top and side parts together. Cut a
small piece of paste from the centre of the top crust, add a little
more paste to it, and roll a little larger than the opening, which it
is to cover. Cut the edges with the jagging iron, and, with the other
end of the iron, stamp leaves or flowers. Place on the top of the pie.
Bake in a slow oven three hours and a half. While the pie is baking
the sauce can be prepared. When the bones and veal have been cooking
two hours, add two cloves, a bouquet of sweet herbs and the fried
onions. Cook one hour longer; then salt and pepper well, and strain.
The water should be reduced in boiling to one quart. When the pie is
baked, take the centre piece from the cover, and slightly press the
tunnel into the opening. Pour slowly one pint of the hot gravy through
this. Put back the cover, and set away to cool. The remainder of the
gravy must be turned into a flat dish and put in a cold place to
harden. When the pie is served, place the mould in the oven, or
steamer, for about five minutes; then draw out the wires and open it.
Slip the pie on to a cold dish, and garnish with the jellied gravy and
parsley. This is nice for suppers or lunches. All kinds of game and
meat can be prepared in the same manner.


Pate de Foies Gras.

Make a paste with one quart of flour, as for raised pies, and put away
in a cool place. Put four fat goose livers in a pint of sweet milk for
two or three hours, to whiten them. Chop _very fine_ two pounds
of fresh pork, cut from the loin (it must not be too fat), and one
pound of clear veal. Put one and a half cupfuls of milk on to boil
with a blade of mace, an onion, two cloves, a small piece of nutmeg