=Chicken-Pie.=—Joint and boil two chickens in salted water, just enough to cover them, and simmer slowly for half an hour. Line a dish with potato crust, as directed in the recipe for pot-pie; then, when cold, put the chicken in layers, with thin slices of broiled pork, butter, the size of a goose egg, cut in small pieces. Put in enough of liquor, in which the meat was boiled, to reach the surface; salt and pepper each layer; dredge in a little flour, and cover all with a light, thick crust. Ornament the top with the crust, and bake about one hour in a hot oven. Make a small slit in the centre of the crust. If it begins to scorch, lay a paper over a short time. =Rice Chicken-Pie.=—Line a pudding-dish with slices of broiled ham; cut up a boiled chicken, and nearly fill the dish, filling in with gravy or melted butter; add minced onions, if you like, or a little curry powder. Then pile boiled rice to fill all interstices, and cover the top quite thick. Bake it for half or three quarters of an hour. =Potato-Pie.=—Take mashed potatoes, seasoned with salt, butter, and milk, and line a baking-dish. Lay upon it slices of cold meats of any kind, with salt, pepper, catsup, and butter or gravy. Put on another layer of potatoes, and then another of cold meat, as before. Lastly, on the top put a cover of potatoes. Bake it till it is thoroughly warmed through, and serve it in the dish in which it is baked, setting it in or upon another. =Calf’s Head.=—Take out the brains and boil the head, feet, and lights in salted water, just enough to cover them, about two hours. When they have boiled nearly an hour and a half, tie the brains in a cloth and put them in to boil with the rest. They should be skinned, and soaked half an hour in cold water. When the two hours have expired, take up the whole, mash the brains fine, and season them with bread-crumbs, pepper, salt, and a glass of port or claret, and use them for sauce. Let the liquor remain for a soup the next day. It serves more handsomely to remove all the bones. Serve with a gravy of drawn butter. CHAPTER VIII. BROILED AND FRIED MEATS AND RELISHES. =Broiled Mutton or Lamb Chops.=—Cut off the skinny part, which only turns black and can not be eaten. Put a little pepper and salt on each one, and broil by a quick fire. Mutton chops should be rare. =Broiled Beefsteak.=—Have the steak cut three quarters of an inch to an inch in thickness. The sirloin and porter-house are the best. The art of cooking steak will depend on a good fire and turning often after it begins to drip. When done, lay it on a hot platter, season with butter, pepper, and salt; cover with another hot platter, and send to the table. Use beef-tongs, as pricking lets out the juices. =Slow= cooking and =much= cooking spoils a steak. =Broiled Fresh Pork.=—Cut in thin slices, broil quickly and very thoroughly; then season with salt, pepper, and powdered sage.