hours, according to the size of the pie, and eat it while hot.


Baked Beef Pudding.

Par-boil some tender pieces of beef, in water enough to barely cover it;
grease a pan with lard, season the beef and lay it in; make a batter of
eggs, milk and flour, with a little salt, and pour it over; bake it an
hour in a stove or dutch-oven, and when done keep it hot till it is
eaten. Save the water the beef was boiled in, add a little butter,
flour, pepper, salt and chopped parsley, thyme or sweet marjoram, and
boil it up; when you dish up the pudding pour this over, or put it in a
gravy dish to be served hot at the table.


Pork Stew Pie.

Take small bones and pieces of pork that will not do for sausage; roll
out some crust with but little shortening; lay in the meat and small
pieces of crust alternately; sprinkle in flour and seasoning, cover it
with water, and put on a crust.


Spiced Beef in the Irish Style.

To a round weighing from twenty to twenty-five pounds, take a pint of
salt, one ounce of saltpetre, two ounces of pepper, two ounces of
cloves, one ounce of allspice, four ounces of brown sugar, all well
pulverized, and mixed together; rub the round well with it, and lay it
in a small tub or vessel by itself. Turn and rub it once a day for ten