The royal baker and pastry cook : $b A manual of practical cookery

a few slices of hard-boiled eggs on the top, and cover with a layer of common paste. Bake from 15 to 20 minutes in a well-heated oven. All dark-meat pies can be treated precisely in the same way. If poultry, leave the potatoes out. =To Boil a Ham.=—A blade of mace, a few cloves, a sprig of thyme, and 2 bay-leaves. Well soak ham in large quantity of water for 24 hours, then trim and scrape very clean; put into large stewpan, with more than sufficient water to cover it; put in mace, cloves, thyme, and bay-leaves. Boil 4 or 5 hours, according to weight; when done, let it become cold in liquor in which it was boiled. Then remove rind carefully, without injuring the fat; press cloth over it to absorb as much of the grease as possible. It is always improved by setting in the oven for nearly an hour, till much of the fat dries out, and it also makes it more tender. Shake some bread raspings over the fat. Serve cold garnished with parsley. =Boiled Mutton or Lamb.=—Trim and wipe the meat. Have ready kettle of rapidly boiling salted water. Immerse meat, boil hard 5 minutes, then reduce to gentle simmer. Allow 12 to 15 minutes per pound. Lamb should always be well done; mutton may be rare. A little rice may be added to water to keep meat white; if a few vegetables are also added the pot liquor will make a good thick soup. =Boiled Corned Beef and Turnips.=—Select a piece not too salt. The brisket is a good cut for family use when not too fat. Cook beef in plenty cold water. Bring slowly to boil. Cook 18 minutes to the pound after it begins to simmer. When fully ¾ done put in a dozen turnips, peeled and quartered. When both beef and turnips are thoroughly done dish out the beef, and lay the turnips, unmashed, about it. Serve with drawn butter, having as a base the pot liquor. Remaining liquor will make a good soup for next day’s dinner. =Pork Chops with