Take the bones and pieces that have been left of roast or boiled fowls,
either turkeys or chickens, crack the bones, cut off the meat, and chop
it fine, put it in a small iron pot, or stew pan, cover it with water,
put in the gravy that may be left from the fowls, season with pepper and
salt, put in some chopped celery, crumbs of bread, a lump of butter, and
if it requires it, dust in a little flour, if you like it you may slice
in an onion.


Beef Steak Pudding.

Take two pounds of beef from the round or sirloin, and after taking out
the bone, season it according to fancy; some prefer a seasoning of
pepper, salt, onions, thyme, marjoram or sage; others the pepper and
salt alone. Then prepare a plain stiff crust, either with or without
butter or lard; spread the crust over a deep dish or bowl, put in the
beef, and if you like it, add some butter; cover it close with a crust
which must be closely turned in to prevent the water from penetrating;
tie it up tight in a cloth, put it in a pot of boiling water and let it
boil quickly for an hour. The cloth should be dipped in hot water, and
floured, as for other boiled puddings.


Beef Steak Pie.

Take some fine beef steaks, beat them well with a rolling pin, and
season them with pepper and salt 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