Bone two geese and two turkeys; season the inside with mixed pepper and salt, and a little fine spice; put them by for three clays, and then draw the geese one within the other; put some good farce in the middle, and about six raw truffles, first being peeled; then tie the geese into what shape you think proper; do the turkeys the same, and put farce in the turkeys, and truffles, and about three pounds of the prime part of Westphalia ham that has been braised for about two hours; then make the turkey the same shape as the geese; put about one pint of good stock into a braising-pan (or any thing of that kind) that will barely hold them, as by that means they will keep their shape ; put them on a slow stove to simmer gently for half an hour, by way of setting them ; put them to cool in the pan they are done in; while they are cooling, raise the pie; let them be thoroughly cold before they are put in the pie; lay either slices of a fillet of veal, or rump-steaks, at the bottom of the pie; then put in a layer of farce, and then the turkeys and geese; put farce between them, and all round the sides of the pie, and about two pounds of raw truffles, first being peeled, and cover them with sheets of bacon ; then cover the pie with paste, and ornament it according to fancy: observe to ornament it strong; for, if done fine, it will not look well, by being so long in the oven ; it should not be put in the oven the same evening that it is made, but next morning, or evening: the best oven for it, is just when the bread is drawn out; leave it in about eight hours; when you take it out of the oven, be careful that you do not spill any fat that rises to the top, as that soaks into the geese and turkeys, and makes them mellow : this pie will take four and twenty hours to get cold, therefore you must prepare accordingly. It ought to be begun four days before the day on which it is wanted. Before the pie is sent up to the table there should be chopped aspic put in it, and the sheets of bacon taken off. This is the general rule, but not the rule that I either recommend or follow; for this reason: by taking the bacon off the geese, you let the air into the pie, and then the aspic will get sour and mouldy in a few days; therefore I recommend the following method: - put the bones of the turkeys and geese, two old fowls, and two pounds of lean ham, into a proper sized stewpan, with twelve onions, six heads of celery, a little parsley, and other sweet herbs ; put one pint of water to them, and put the stew-pan on a stove to simmer very slow for two hours, but be sure that it does not catch at the bottom; fill it up with stock, and let it boil very slow for three hours ; then strain it off, fill the stewpan again with water, and let it boil all the evening; the liquor that was first strained off put into a stewpan, (first skimming the fat off), to reduce to the quantity that you think will fill up the pie after it is baked, and should be put in about half an hour after it is taken out of the oven, just as much as will barely cover the bacon; this will make the pie eat. far better.

N.B. Small pies for ball-suppers should have the aspic put over them before they are sent to table; in every other respect, all cold pies should be made in this manner, only varying as to different meats, etc. A tin case has been invented for Large pies, which is made use of in the following manner: - make paste the same as for a raised pie, brush the inside of the mould with egg, (be sure to put plenty on), roll out the paste about two inches larger than the bottoms, that it may turn up on the sides; then roll out paste to coyer the inside; let it turn over about an inch; roll pieces of paste two inches larger than the bottom, egg four sheets of large kitchen-paper, lay the paste on them, put plenty of egg on the paste, and put on the tin case; the egg-will make it stick to the tin; then roll paste out for the sides, roll it in two pieces, egg the sides, and put the paste on ; rub it smooth with the palm of your hand, to hinder it from gathering wind, which, if it does, the paste will blister and breakwhen a few days baked; the paste that goes round the sides should be about two inches broader than the side of the pie, so as to lay over the top and fasten to the bottom paste, so as to make it a proper thickness, to enable you to pinch the bottom, and the same at the top; when the case is properly covered, then fill the pie as before directed; cover it in, and ornament it : as to size and shape, that must depend on those who are to make or order the pie: the tin cases are made by Mr. Bailis, in Cockspur-street, Charing-cross, who will give a proper direction how to use them, by lining it with paper, to give a clear idea to those who may not comprehend what I have said upon this subject. By using those tins, you are sure of all the liquor remaining in the pie: for instance; make a large pie, without a tin case : an accident may happen to it, so as to crack in the oven, which lets the gravy and goodness out, and of course the true flavour of the pie is lost, and the cook blamed by his employer for what he could not avoid ; for at times the flour will not stand the oven without cracking; and it certainly does not. take half the hour, which is a great consideration: the tin case will last a number of years, There is another advantage, which is, there is no occasion to set the meat; for if the meat is not set, when the crust is raised it will hurst the pie, and of course let out all the essence of the inside, which cannot be retrieved without double expense.