Bone a large goose and a fowl. Parboil a smoked tongue; peel it and cut off the root. Mix together a powdered nutmeg. a quarter of an ounce of powdered mace, a tea-spoonful of pepper, the same quantity* of salt, and season the fowl and goose.

Roll out the paste near an inch thick, and divide it, into three pieces; cut out two of them in an oval form for the top and bottom; and the other into a long straight piece for the sides or walls of the pie. Brush the paste all over with beaten white of egg, and set on the bottom the piece that is to form the wall, pinching the edges together, and cementing them with white of egg. The bottom piece must be large enough to turn up a little round the lower edge of the wall piece, to which it must be firmly joined all round. When you have the crust properly fixed, so as to be baked standing alone without-a dish, put in first the goose, then the fowl, then the tongue. Fill up what space is left with pieces of the flesh of pigeons, or of partridges, quails, or any game that is convenient. There must be no bones in the pie. You may add also some bits of ham. or some forcemeat balls. Cover the ingredients with half a pound of butter, and put on the top crust which, of course, must be also of an oval form to correspond with the bottom. The lid must be placed not quite on the top edge of the wall, but an inch and a half below it; close it very well, and ornament the sides and top with festoons and leaves cut out of paste; notch the edges handsomely, and put a paste flower in the centre; glaze the whole with beaten yolk of egg, and bind the pie all round with a double fold of white paper; bake it four hours.

If the weather is cold, and the pie kept carefully covered up from the air, it will be good for two or three weeks, the standing crust assisting to preserve it.