it cannot be said that your Nimrod is nearly as well catered for as is the "Gun." For, as a rule, the first-named, if he be really keen on the sport of kings has to content himself, during the interval of a "check," with the contents of a sandwich-case, and a flask, which may contain either brown sherry or brandy and water--or possibly something still more seductive. I have heard of flasks which held milk punch, but the experience is by no means a familiar one. If your Nimrod be given to "macadamising," instead of riding the line, or if he sicken of the business altogether before hounds throw off, he can usually "cadge" a lunch at some house in the neighbourhood, even though it may only "run to" bread and cheese--or, possibly, a wedge of a home-made pork-pie--with a glass, or mug, of nut brown ale. Not that all ale is "nut brown," but 'tis an epithet which likes me well. Would it were possible to give practical hints here as to the true way to manufacture a pork-pie! To make the attempt would, I fear, only serve to invite disaster; for the art of pork-pie making, like that of the poet, or the play-actor, should be born within us. In large households in the midland counties (wherein doth flourish the pig tart) there is, as a rule, but one qualified pie-maker--who is incapable of any other culinary feat whatever. I have even been told that it requires "special hands" to make the crust of the proper consistency; and having tasted crusts _and_ crusts, I can implicitly believe this statement. Here is a recipe for a veritable savoury _Yorkshire Pie_. Bone a goose and a large fowl. Fill the latter with the following stuffing:--minced ham, veal, suet, onion, sweet herbs, lemon peel, mixed spices, goose-liver, cayenne, and salt, worked into a paste with the yolks of two eggs. Sew up the fowl, truss it, and stew it with the goose for twenty minutes in some good beef and giblet stock, with a small glass of sherry, in a close stewpan. Then put the fowl inside the goose, and place the goose within a pie-mould which has been lined with good hot-water paste. Let the goose rest on a cushion of stuffing, and in the middle of the liquor in which he has been stewed. Surround him in the pie with slices of parboiled tongue and chunks of semi-cooked pheasant, partridge, and hare, filling in the vacancies with more stuffing, put a layer of butter atop, roof in the pie with paste, bake for three hours, and eat either hot or cold--the latter for choice. For a skating luncheon _Irish Stew_ is the recognised _entrée_, served in soup-plates, and washed down with hot spiced ale. In the way of _Race-course Luncheons_