Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

gravy made from the stock in which the kidneys were stewed; put small bits of butter over the crumbs on top, and bake steadily for one hour. Sweetbread pie Blanch two sweetbreads by parboiling for ten minutes, then leaving in ice-cold water for the same length of time. When firm cut into half-inch squares. Make a white roux by cooking in a saucepan two tablespoonfuls of flour in two of butter, add gradually a cupful of cream heated with a pinch of soda, season with half a teaspoonful of salt and half a saltspoonful of white pepper, a few grains of cayenne, and two tablespoonfuls of stewed and strained tomato. Put the sweetbreads and sauce into a deep dish, cover with a rich crust, make a slit in the center; bake, covered, half an hour, then brown. Beat one egg, add half a cupful of hot cream, and pour into the opening in the crust just before serving. Mutton chop pie Trim two pounds of tender chops by cutting away skin, fat, and two inches of the rib bone. With the refuse trimmings make a gravy by cooking slowly three hours in just enough water to cover them. Let it cool, skim off all the fat, season highly, thicken well with browned flour, boil up once and again let it cool. Arrange the chops on the inside of a bake-dish, overlapping one another; fill the central space with chopped mushrooms, a chopped tomato, six small button onions and a pint of green peas. Pour in the gravy; cover with a good crust, make a slit in the middle and bake, covered, half an hour; then brown. Veal chop pie May be made as above, substituting chopped tomatoes for the green peas. In this case have the gravy very thick, as the tomato juice will thin it. Small pork pies (A Devonshire recipe.) Chop fine a quarter of a pound of beef kidney suet and mix with it an equal quantity of butter. Rub both into a pound of flour and set all over the fire in a saucepan until the