[more meat pies] 

Beef-stake pie
Take slices of beef stake half an inch thick, lay them 3 deep in paste No. 8, adding salt, pepper and slices of raw onion between each laying dusting on flour at the same time, together with a sufficient quantity or butter--add half a pint water; bake one and a half hour. This must be put in an earthen vessel and covered with a crust as for a chicken pie. 


A Lamb Pie
Take a shoulder and cut it into small pieces, parboil it till tender, then place it in paste No. 8, in a deep dish; add salt, pepper, butter and flour to each laying of the lamb, till your dish be full; fill with water, and cover over with paste; put in a hot oven, bake one hour and a half.


American Cookery
Amelia Simmons
1796






Albany


New York
















































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