Raised Pie, With A Neats Tongue

RAISE a pie as nearly to the shape of a tongue as you can, lay some good forcemeat (first made hot) at the bottom, cut the tongue that has been boiled into thin slices, and the root the same; lay a slice of tongue and a slice of the root round the pie, and put force-meat in the middle; cover over the tongue, etc. with sheets of bacon ; cover the pie in, and ornament it; it will take an hour or better to bake: the oven should not be very quick: when done, cut the top off, pour the fat off, and put in some coulis : put a glass of Madeira in the coulis : dish it on a napkin.

A Truffle Pie, Hot

Raise a pie according to the size of the dish in length and in breadth, but not more than three inches deep; make a good truffle farce, and fill the pie with it; then lay in a pound of truffles that have been braised and peeled; cover the truffles with sheets of fat bacon; then cover the pie, and ornament it as you think proper; put it into rather a slow oven: half an hour will bake it: when done, cut the top off, and take the fat ham away ; pour a glass of Madeira wine in; put the top on the pie again, and send it up to table quite hot.

N.B. This is generally sent up as a remove for a second course roast.

Raised Pigeon Pie

Raise a pie, and prepare six pigeons the same as for a compote ; draw the legs of six pigeons in, (in the same manner as chickens tor boiling), singe them, and fill them with force-meat, and put a small raw truffle in each pigeon ; put the necks and gizzards into a stewpan, and any other giblets that are at hand, about a quarter of a pound of lean ham, a few onions, a few blades of mace, a little pars-lev, two or three bay leaves, half a pint of sherry, and a pint of stock; put beef steaks at the bottom of the pie, and the pigeons on the steaks; cover the pie in, and ornament it; (all raised pies should he made the day before, but not baked) : it will take two hours to bake it: when done, take the top off, and put in six hard yolks of eggs, and fill it up with coulis.

Lamb Pie, In A Dish

Cut up a loin of lamb into chops, season them with pepper, salt, chopped sha-lot, parsley, and chopped mushrooms; lay them in the dish; put a little stock between each layer of chops, put hard eggs, and cover it with puff-paste; it will take one hour to bake : when done, put a little stock and coulis mixed.

Venison Pasty

Bone, and well season with pepper and salt, a neck and breast of venison; put them into a pan, with the best part of a neck of mutton sliced, and lay if on them: pour in a glass of red wine; put the coarse paste over; bake it two hours, lay the venison in a dish, pour the gravy over, and put half a pound of butter over it; lay a good puff-paste round the edge of the dish ; roll out the lid, which must be a little thicker than that on the edge, and lay it on; then roll out another lid pretty thin, cut it into whatever form you please, and lay it on the other. It will keep in the pot it was baked in eight or ten days; but the crust must be kept on, that the air may not get in it.