Miss Leslie's New Cookery Book

thick. Butter the inside of an iron pot, and line the sides with paste, till it reaches within one-third of the top. Then put in the pieces of terrapin, with the eggs, butter, &c., and with all the liquid. Lay among the terrapin, square pieces of paste. Then pour in sufficient water to stew the whole properly. Next, cover all with a circular lid, or top-crust of paste, but do not fit it so closely that the gravy cannot bubble up over the edges while cooking. Cut a small cross slit in the top crust. Place the pot, with the pie, over a good fire, and boil it till the whole is thoroughly done, which will be in from three quarters to an hour after it comes to a boil. Take care not to let it get too dry, but keep at hand a kettle of boiling water to replenish the pot when necessary. To ascertain if the pie is done, lift up with a fork a little of the paste, at one side, and try it low down in the pot. It may be much improved, by mixing among the pieces of terrapins, (before putting them into the pie,) some yolks of hard-boiled eggs, grated or minced. They will enrich the gravy. A pot-pie may be made, (a very fine one too,) of some of the best pieces of a green turtle. A SEA-COAST PIE.--Having boiled a sufficient number of crabs and lobsters, extract all the meat from the shells, and cut it into mouthfuls. Have ready some fine large oysters drained from the liquor. Cover the bottom and sides of a deep dish with puff-paste; and put in a thick layer of crab or lobster, seasoned with a little cayenne pepper, and a grated lemon-peel. Mix it with some hard-boiled yolk of egg, crumbled fine, and moistened with fresh butter. Next, put a close layer of oysters, seasoned with pounded mace and grated nutmeg. Put some bits of butter rolled in flour on the top of the layer. Proceed in this manner with alternate layers of crab or