The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

the edges, and cover with a thick one, or it will be overdone before the meat is soaked: it must be baked in a slow oven. Set the bones in a pan in the oven, with no more water than will cover them, and one glass of port, a little pepper and salt, in order to provide a little rich gravy to add to the pasty when drawn. It will be found that sugar gives more shortness and a better flavour to meat than salt, too great a quantity of which hardens; and sugar is quite as good a preservative. BEEF PATTIES. Shred some dressed beef under done, with a little fat; season with salt and pepper, and a little shalot or onion. Make a plain paste, roll it thin, and cut it in shape like an apple puff. Fill it with mince, pinch the edges, and fry them of a nice brown. The paste should be made with a small quantity of butter, egg and milk. BEEF PIE. Season some cuttings of beef with pepper and salt, put some puff paste round the inside of the dish, and lay in the meat. Add some small potatoes, if approved, fill up the dish with water, and cover it with the paste. BEEF PUDDING. Roll some fine steaks with fat between, and a very little shred onion. Lay a paste of suet in a bason, put in the rolled steaks, cover the bason with a paste, and pinch the edges to keep in the gravy. Cover with a cloth tied close, and let the pudding boil slowly a considerable time.--If for baking, make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled, and mashed through a cullender. Lay a little of it at the bottom of the dish, then put in the steaks prepared as above, and very well seasoned. Pour the remainder of the batter over them, and bake it. BEEF SANDERS. Mince some beef small, with onion, pepper and salt, and add a little gravy. Put it into scallop shells or saucers, making