1224. - Snipe Pie

Bone three snipes, fill them with a light forcemeat, adding the trails and some truffles pounded, put the birds in a deep dish, with a small layer of forcemeat all round; cover with a puff-paste, egg it, ornament it to fancy, and put it into the oven. "When about three parts done, lift up the lid, pour in some good cullis, a glass and a half of Madeira. Season with cayenne pepper and lemon-juice, cover down, and finish baking.

1225. - Green Goose Pie

Bone two young green geese of a good size, but first take away every plug and singe them nicely, wash them clean, and season them high with salt, pepper, mace, and allspice. Put one inside the other and press them as close as you can, drawing the legs inwards; put a good deal of butter over them, and bake them either with or without crust; if with the latter a cover to the dish must fit close to keep in the steam, it will keep long. Gravy jellied may be added when served.

1226. - Mackenzie's Perigord Pie

Take six partridges and tie their legs like chickens to be boiled; season them with pepper, salt, cloves, and beaten mace. Put two pounds lean veal, and one pound of fat bacon cut into small bits, in a stew pan with half a pound of butter, shalots, chopped herbs, and seasoning; stew till tender; strain and pound the meat in a mortar; mix the pulp with some of the liquor; put this forcemeat around and over the partridges in a raised pie, and lay over thin slices of bacon. Cover with paste; bake three hours in a moderate oven.

Worcester sauce, good with savory pies, is said to be made on a basis of good walnut ketchup with additional spices.

1227. - Hare Pie

Season the hare after it is cut up, in the same manner as if to be jugged; and bake it, with eggs, and forcemeat partly made of the liver, in a raised crust or dish. When it is to be served, raise the lid, and, if in a crust, cover it with jelly; but, if made in a dish, with warm gravy, mixed with a large glassful of port wine.

1228. - Tipperary Curry (An Excellent Picnic Dish)

Boil four chickens, and stuff two of them when cold with a forcemeat made of crumbs of bread, a few slices of ham or tongue, sweet herbs, and a shalot well pounded and mixed with the yolk of an egg. Stuff the other two with boiled rice, lay them in a mould or dish, with eight hard-boiled eggs cut in half, a few mushrooms, a little pickled lemon, cut in thin rings. Pour over the chickens a gravy made as follows:- Fry an onion in a little butter, add a table-spoonful of curry-powder, one of vinegar, one of mushroom-ketchup, a little salt, and a little more than a pint of good veal broth; if the broth does not jelly, isinglass must be put into it to make it do so. When cold turn it out on a dish. It is a great improvement to bone the chickens, the bones helping to make the gravy.

1229. - Feench Pie

Make a raised crust upon a buttered tin, and brush it with yolk of egg; cover the bottom with forcemeat, then fill up the pie with sweetbread cut into small pieces, oysters, hard eggs, legs of chicken, turkey, or rabbit, boned; artichoke-bottoms in small pieces, asparagus-tops, forcemeat-balls, and mushrooms, taking care to lay them regularly, and to season the whole lightly and evenly: bake it in a moderate oven. When it is done pour in some strong gravy and cream thickened with flour and butter.

Sausage-meat may be mixed with the forcemeat, and in winter truffles substituted for the vegetables; the seasoning should be of mace, cloves, and cayenne pepper.