Make a rich paste and line a deep earthenware dish with it. Cut about one pound of tender roast of veal into slices one-half inch thick first removing the bones, and place a layer of meat around the sides and on the bottom of the dish, Carefully pluck six squabs, cut off the heads and feet, singe and draw them, wiping them with a wet towel; cut the livers and gizzards fine together with an equal quantity of fat salted pork or bacon, add to them an equal measure of fine breadcrumbs, one egg and a seasoning of salt and pepper, and use this forcemeat to stuff the squabs with. Lay them in a deep dish prepared as above and cover them with some slices of veal. Put over the fire in a fryingpan one dessertspoonful each of butter and flour, stir until brown and then mix in one and one-half breakfast cupfuls of boiling water and a seasoning of salt and pepper. When this sauce boils pour it into the pie, and cover with an upper crust of paste, wetting the edges to cause them to adhere; cut several slits in the upper crust and brush over with beaten egg. Bake the pie in a moderate oven for two hours, taking care that it does not burn. If the crust browns too quickly cover it with a buttered paper, and lessen the heat of the oven. The pie may be served either hot or cold as desired.

Roasted Squabs

Singe, draw, cut off the necks and wipe neatly six fine squabs; put them in a roastingpan with one-half pinch of salt, evenly spread, and a little butter; place the pan in a sharp oven and cook the birds for twelve or fourteen minutes; then remove from the oven, untruss and dress them on a hot dish on which have been previously placed six small canapes of game, one on each canape. Decorate the dish neatly with fresh watercress. Skim the fat from the gravy and add to it one gill of white broth. Allow it to just come to the boil; then strain it into a saucebowl, and serve.