Pork Stew Pie

Take small bones and pieces of pork that will not do for sausage; roll out some crust with but little shortening; lay in the meat and small pieces of crust alternately; sprinkle in flour and seasoning, cover it with water, and put on a crust.

Spiced Beef in the Irish Style.

To a round weighing from twenty to twenty-five pounds, take a pint of salt, one ounce of saltpetre, two ounces of pepper, two ounces of cloves, one ounce of allspice, four ounces of brown sugar, all well pulverized, and mixed together; rub the round well with it, and lay it in a small tub or vessel by itself. Turn and rub it once a day for ten days.

It will not injure if it remain a week longer in the spices, if it should not be convenient to bake it. When you wish to have it cooked, strew over the top of the round a small handful of suet. Be particular to bind it tight round with a cord, or narrow strip of muslin, which must be wrapped several times round to keep it in shape; put it in a dutch-oven, and add three pints of water when it is first put down; keep water boiling in the tea-kettle, and add a little as it seems necessary, observing not to add too much.

It will require a slow heat, and take four hours to bake.

This is a very fine standing dish, and will be good for three weeks after cooking. Keep the gravy that is left to pour over it to keep it moist.