Ingredients. - One pound and a half of buttock steak. Half a pound of bullock's kidney. Seasoning. One pound of flour. One-half a pound of clarified dripping. One teaspoonful of baking-powder.

Time required, about two hours and a quarter.

To make Meat Pie :

1. Cut into thin slices one pound and a half of buttock steak.

2. Cut away all the skin.

3. Put on a plate half a pound of bullock's kidney, and cut it in thin slices.

4. Mix well together, on a plate, one tablespoonful of flour, one teaspoonful of salt, and a teaspoonful of pepper.

5. Dip each slice of meat and kidney into the seasoning, and roll them up into little rolls.

6. Arrange these rolls in a quart pie-dish, and fill it two-thirds full of water.

7. Put one pound of flour into a basin.

8. Add one teaspoonful of baking-powder and half a salt-spoonful of salt to the flour, and mix them well together.

9. Cut half a pound of clarified dripping in small pieces, and rub it well into the flour with your hands.

N. B. - Be careful that there are no lumps of dripping in the flour.

10. Then add, by degrees, enough cold water to make it into a stiff paste.

11. Take a rolling-pin and flour it; sprinkle flour on the board, and flour your hands, to prevent the paste from sticking.

12. Take the paste out of the basin and put it on a board.

13. Roll out the paste once to the shape of the pie-dish, only rather larger, and to the thickness of about one-third of an inch.

14. Wet the edge of the dish with water.

15. Take a knife, dip it in flour, and cut a strip of the paste the width of the edge of the pie-dish, and place it round the edge of the dish.

N. B. - Cut this strip of paste from round the edge of the paste, leaving the centre piece the size and shape of the top of the pie-dish.

16. Wet the edge of the paste with water.

17. Take the remaining paste and place it over the pie-dish, pressing it down with your thumb all round the edge.

N. B. - Be very careful not to break the paste.

18. Take a knife, dip it in flour, and trim off all the rough edges of the paste round the edge of the dish.

19. Take a knife, and with the back of the blade make little notches in the edge of the paste, pressing the paste firmly with your thumb, to keep it in its proper place.

N. B. - Ornament the top of the pie with any remaining paste, to your fancy.

20. Make a hole with the knife in the centre of the pie, to let out the steam while the pie is baking.

N. B. - If there be not an escape for the steam, it will sodden the inside of the crust, and so prevent it from baking properly.

21. Put the pie into the oven, to bake gently for two hours. Watch it occasionally, and turn it to prevent its burning. It should become a pale brown.

N. B. - Meat pie should be put in the hottest part of the oven first-which in most ovens is the top-to make the crust light, and then put in a cooler part, to cook the meat thoroughly.

N. B. - This pie could be made with veal or mutton, instead of steak.