Cook two pounds of lean pork for half an hour in enough weak stock to cover it. Let it get cold in the liquor (which reserve for the gravy). Take out the cold meat and cut into neat dice. Butter a deep dish and lay in some of the meat. Cover with a layer of hard-boiled eggs, chopped coarsely; season with onion juice, pepper, salt and a pinch of nutmeg. Stick bits of butter here and there. Dust with browned flour.
Strain and reheat the liquor in which the meat was cooked; stir in a lump of butter rolled in browned flour, cook one minute, add a teaspoonful of Worcestershire sauce; pour into the pie, and let it cool before covering with a good paste. Cut a slit in the middle of the crust; bake, covered, three-quarters of an hour. Uncover, wash with white of egg and brown.
Send around apple sauce with it.
Boil half a pound of "streaked" salt pork with a sliced onion and four parsnips of moderate size. Put them on in enough cold water to cover them, and boil until the parsnips are tender, the onion cooked to rags. Have ready three fair-sized potatoes, sliced and parboiled. Slice the parsnips. Cut the pork into very small, thin slices, and line a deep dish with it. Put in a layer of sliced potatoes, sprinkle with flour, salt and pepper, a layer of sliced parsnips, then another layer of each. Add enough of the water in which the pork and parsnips were boiled to fill the dish. Cover with a good crust, and bake in a good oven one hour.
It is said by those who like parsnips to be very good - considering!
Dress, draw and singe carefully four young pigeons; stuff them with the chopped livers, hearts and gizzards and fine crumbs, mixed with chopped parsley, a good lump of butter, pepper and salt. Run a small wooden skewer through the body of each, fastening the wings to the sides. Cover the bottom of your bake-dish with thin strips of corned ham; season with chopped parsley, mushrooms, pepper and salt; over these lay the pigeons; between every two birds put the yolk of an egg boiled hard, and two or three in the center also. Add to the dish sufficient thick brown gravy to cover the pigeons, cover the pie with puff-paste, and bake for an hour and a half.