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Beefsteak Pie

(England.) Cut 2 pounds of fine steak into thin strips, season, and dust with flour. Roll each strip, and arrange in a deep dish with two lamb's kidneys, cut up and parboiled, 1 dozen oysters, 1 onion chopped, parsley, thyme, a bayleaf, some bits of butter, and a cup of hot water. Cover with a layer of puff paste, gashing it in several places to allow steam to escape, and brushing it with yolk of egg. Bake 2 hours in a moderate oven, and serve very hot. VEAL AND HAM PIE. (Melton Mowbray, Leicestershire.) Pork pies are made here, and exactly like the following recipe, but they are not so palatable to Americans as the more delicate mixture of veal with the ham. Slice 1/4 pound of ham very thin, and cut 2 pounds of veal into strips, and cover it with boiling water,--setting the ham aside,--add the bones of the veal and some herbs, and cook 1 hour. Remove the meat, and return the bones to the broth, adding salt, pepper, a bayleaf, summer savory, thyme, parsley, a slice of onion, and a carrot. Boil this slowly 2 hours, or until it equals 1/2 pint. Strain and set aside. Make some forcemeat of bread, herbs, and yolk of egg into 8 balls, and fill a dish with layers of ham, veal, and the balls around the sides. Add half of the broth, cover with paste as above, and bake 1 hour, making the lid artistic with cut leaves, yolk of egg being used over all. Do not touch the edges, or they will not rise. Leave a hole in middle, and, when baked, pour in the rest of the broth. Serve hot or cold. A very fine old dish.