134 THE FARMER'S AND 



be sliced as thin as possible, and well beaten into the 

 paste after it is wetted. 



Flour, 2 Ibs. ; beef or veal kidney-suet, 12 to 16 ozs. ; 

 salt, (for fruit-pies,) | teaspoonful, for meat-pies, 1 tea- 

 spoonful. 



VERY SUPERIOR SUET-CRUST. 



Strip the skin entirely from some fresh veal or beef 

 kidney-suet, chop, and then put it into the mortar, with a 

 small quantity of pure-flavored lard, oil, or butter, and 

 pound it perfectly smooth ; it may then be used for crust 

 in the same way that butter is in making puff-paste, and 

 in this form will be found a most excellent substitute for 

 it, for hot pies or tarts. It is not quite so good for those 

 which are to be served cold. Eight ounces of suet pound- 

 ed with two of butter, and worked with the fingers into a 

 pound of flour, will make an exceedingly good short crust, 

 but for a very rich one, the proportion must be increased. 



Good short crust : flour, 1 Ib. ; suet, 8 ozs. ; butter, 

 2 ozs. ; salt, teaspoonful. Richer crust : suet, 16 ozs. ; 

 butter, 4 ozs. ; flour, 1 Ib. ; salt, 1 small teaspoonful. 



A COMMON CHICKEN PIE. 



Prepare the fowls as for boiling, cut them down into 

 joints, season them with salt, white pepper, and nutmeg or 

 pounded mace ; arrange them neatly in a dish bordered 

 with paste, lay amongst them three or four fresh eggs, 

 boiled hard, and cut in halves, pour in some cold water, 

 put on a thick cover, pare the edge, and ornament it, make 

 a hole in the centre, lay a roll of paste or a few leaves 

 round it, and bake the pie in a moderate oven from an 

 hour to an hour and a half. The back and neck bones 



