Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

straight side toward you, it will make it somewhat round also; then, take hold of the paste exactly in the places where you were pulling; put it in the mould with the side nearest to you on the top; open it gently, and with the hands spread it so that the bottom and sides of the mould will be perfectly lined with it. With a sharp knife cut the paste even with the top of the mould. Line the sides of the paste with thin slices of fat salt pork. Mix in a bowl one pound and a half of sausage-meat with two eggs, salt, pepper, a pinch of cinnamon and one of nutmeg; place a layer of this mixture about half an inch thick on the bottom of the paste; then a layer of thin slices of fat salt pork; one of slices of prairie-chicken; again a layer of sausage-meat, one of salt pork, etc., layer upon layer, till the mould is nearly full, finishing with a layer of sausage-meat, and giving to the top of the _pâté_ a convex form, but leaving a space of about half an inch unfilled all around, so that the top of the _pâté_ will be about one inch higher than the sides, and half an inch higher than the sides of the mould and paste. The cover of the _pâté_ is made with the same paste as the bottom and sides, or with puff-paste. Roll the paste down to a thickness of about one-eighth of an inch. Glaze the sides of the paste in the mould with egg; that is, the space (half an inch) left unfilled; put the paste for the cover on the _pâté_; press it gently against the other paste with the fingers in order to cause the two pastes to adhere; with a sharp knife cut off the paste even with the mould. Make a hole in the middle and on the top of the cover about one inch in diameter; cut five pieces of paste about three inches square, dust them slightly with flour; place them one