502. Sea Pie.—Put into a stewpan two pounds of beefsteak, season it with pepper and salt, a small bit of celery chopped up, or a pinch of ground celery seed, a pinch of pounded basil, a teaspoonful of chopped parsley, a small onion cut in slices; put on this six larks trussed for roasting, then make a piece of paste with suet, about one inch thick, and round like the stewpan; put half a pint of water or Hock in the stewpan, and cover the larks with the paste, pressing it against the sides of the stewpan; simmer for one hour, and serve, by putting a knife round the sides of the stewpan to detach the paste, and turn it over on a dish.