Draw the pigeons, and cut them in halves.
Cut the steak into thin strips, the way of the grain.
Season the steak and pigeons nicely, and put them into the pie-dish with the hard-boiled yolks.
Pour in the water.
Cover with the paste, and finish like a beef-steak pie.
Wash and clean the legs of two of the pigeons, and stick them in the hole in the top of the pie.
Bake for about an hour and a half.
Veal-and-Ham Pie.
_Ingredients_--1 lb. of veal cutlet.
lb. of ham.
4 hard-boiled eggs.
1 dessertspoonful of chopped parsley.
1 lemon.
Pepper and salt.
Some puff, flaky, or other pastry, made with 1 lb. of flour.
_Method._--Roll out the paste, and prepare the dish as for beef-steak pie.
Cut the veal and ham into neat pieces.
Season them well, and sprinkle them with the parsley and lemon juice.
Put them into the pie-dish with the eggs cut in halves.
Pour in the water.
Cover with paste, and decorate like a beef-steak pie.
Bake for about two hours.
Cornish Pasties.
_Ingredients_--Some plain short crust.
Equal quant.i.ties of beef-steak or beef-skirt and potatoes.
1 onion, finely chopped.
Pepper and salt.
_Method._--Cut the meat and potatoes into small dice, and mix them with the onion, pepper, and salt.
Roll out the pastry.
Stamp it into rather large rounds with the lid of a small saucepan.
Wet round the edges of the paste, and place a small heap of meat and potatoes in the middle of each round.
Double the paste, bringing the edges to the top.
Goffer round them with the fingers to form a frill.
Place the pasties on a greased baking-sheet, and bake in a quick oven from half an hour to an hour.
Sausage Rolls.
_Ingredients_--Some puff or flaky crust.
Sausages.
1 egg.
_Method._--Parboil the sausages.
Skin them, cut them in halves, and let them cool.
Roll out the paste; cut it into squares.
Brush the edges with beaten egg.
Lay a half sausage on each piece of paste, and roll the paste round it, pressing the edges together.
Brush the rolls with beaten egg.
Lay them on a greased baking-sheet.
Bake in a quick oven for fifteen or twenty minutes.
Apple Tart.
_Ingredients_--2 lb. of apples.
3 oz. of moist sugar.
Some pastry.
5 cloves or the grated rind of a small lemon.
pint of water.
_Method._--Make some pastry according to directions given for short crust (the quant.i.ty made from lb. of flour will be sufficient).
Roll out the paste in an oval shape to a quarter of an inch in thickness.
Invert a pint pie-dish, lay the paste over it, and cut it the size and shape of the under side of the dish.
Roll out the remaining pieces, and cut in strips about one inch wide.