1193. - Veal And Ham Pie

Cut about a pound and a half of veal into thin slices, as also a quarter of a pound of cooked ham; season the veal rather highly with white pepper and salt, with which cover the bottom of the dish, then lay over a few slices of ham, then the remainder of the veal, finishing with the remainder of the ham, add a wine-glassful of water, and cover and bake as directed for beef-steak pie: a bay-leaf will be an improvement.

1194. - Mutton Pie

Procure the chumps of three loins of mutton, from which cut the meat in moderately thin slices, put a layer at the bottom of the dish, which season well with chopped parsley, eschalots, pepper, and salt; then put a layer of slices of raw potatoes and again a layer of mutton, seasoning as before, proceeding thus to the top, which form in a dome, finishing with mutton, cover with paste, and bake as directed for rumpsteak pie.

1196. - Lamb Pie

Cut a small neck of lamb into chops, which must not be too fat. season them lightly with pepper and salt, and lay them in your pie-dish, with a few new potatoes in slices, pour in a little water, then cover and bake as directed for rumpsteak pie.

1197. - Chicken Pie

Cut up a nice plump chicken into joints, which lay upon a dish, and season lightly with chopped parsley, white pepper, and salt, then lay the back, cut into three pieces, at the bottom of a pie-dish with the two legs on either side; have half a pound of cooked ham or bacon in slices, a layer of which cover over, then lay in the two wings, and over them the breast, cut into two pieces, which, with the remainder of the ham or bacon, form into a dome in the middle, pour half a pint of white sauce over, if handy, or a little broth or water, cover with paste, and bake as directed for the last. If no white sauce, dip each piece lightly in flour.

1198. - Giblet Pie

When the giblets have been taken from the goose, place them with the exception of the liver, but with the pinions, feet, head, and neck, into boiling water to blanch; remove the skin from the feet and beak; put into a stewpan a piece of butter the size of a walnut, one onion cut in slices, a bay-leaf, a little salt, pepper, and sugar: place it on the fire until the onion is brown; place in the giblets with the head cut in two, let them remain on the fire for about three minutes, stirring them round, then add one quart of boiling water, and let them stew gently for two hours, remove from the fire, and let them get cold. Take a pie-dish and place a piece of steak on the bottom, then place over that the giblets with the liver, and steak again over them, add the liquor the giblets were stewed in, season and cover with half puff paste.

1199. - Rabbit Pie

Cut a nice rabbit into joints, splitting the head in halves, and lay them in lukewarm water half an hour to disgorge, then dry them upon a cloth, season well with pepper, salt, chopped eshalots, parsley, two bay-leaves, and a spoonful of flour; have also three-quarters of a pound of uncooked streaked bacon, cut into square pieces the size of walnuts, build up the pieces of rabbit and bacon together, in a pie dish, commencing with the worst pieces, and forming a dome; pour in a little water, cover with paste, and bake as directed for rumpsteak pie.