516. Mutton Pie

Take steaks from the loin or neck of mutton that has been kept some time hanging; beat them and cut off some of the fat; add pepper, salt, and a small onion; put a little water at the bottom of the dish, and paste on the edge, put in the steaks, and cover it over with rather a thick crust. If you make raised small pies, break the bones in two; season and cover them over, pinch the edges. When baked, pour into each a little gravy made of mutton, seasoned with pepper, salt, and a small bit of onion.

519. Giblet Pie

Nicely clean goose or duck giblets; stew them in a little water with a bunch of sweet herbs, black pepper, onion, a little salt, till nearly done; let them stand till cold. If you have not enough to fill the dish, put a veal or beef-steak, or two or three mutton chops, at the bottom. Put the liquor that you have stewed your giblets in into the dish; put in the giblets, and when baked, pour into it a tea-cup full of cream.

520. Green Goose Pie

Pluck and singe two young green geese of a good size; bone them and wash; season them well with allspice, mace, pepper, and salt. Put one inside the other and press them as close as you can, drawing the legs inwards. Butter them well, and bake either with or without crust. If made a pie of, the cover must fit the dish close, to keep the steam in. It will keep many days. Gravy-jelly may be put in when served.

521. Staffordshire Goose Pies

Bone, wash, and season the birds with allspice, mace, pepper, and salt. Put rather a small turkey inside a goose, duck, fowl, and then less birds, tongue or force meat. Force meat may fill up the spaces between the crust and fowls, and be omitted within. Ornament the crust, and put a knob or flower at the top by which to lift it, as it must not be cut, but kept to cover the pie. A less expensive and smaller pie may be made by omitting the goose and turkey. All pies made of white meats or fowls are improved by a layer of fine sausage meat.

522. Hare Pie to cut cold - Cut up the hare; season it; and bake it with force meat and egg, in a raised crust or dish. When served, cut off the lid, and cover it with jelly-gravy.

523. Partridge Pie

Pick and singe four partridges; cut off the legs at the knees; season them with chopped parsley, thyme, mushrooms, pepper, and salt. Put a slice of ham and a veal cutlet at the bottom of the dish; put the partridges in, and half a pint of good broth. Put puff paste on the edge of the dish; cover it; brush it over with eggs; and bake an hour.

524. A French Pie

Lay a puff paste on the edge of a dish; put into it either chickens jointed, veal in slices, or rabbits, with force meat balls, sweetbreads cut in pieces, a few truffles, and artichoke bottoms.

525. Pigeon Pie

Rub the pigeons with salt and pepper, inside and out; put a bit of butter inside, and, if approved, some parsley chopped fine, with the livers, salt, and pepper. Lay a beef-steak at the bottom of the dish, and place the birds on it. Between every two a hard egg. Lay a bit of ham on each pigeon; put a cup of water at the bottom of the dish. When ham is cut for pies or gravy, take the under part rather than the prime. Season the gizzards and two joints of the wings, and place them in the middle of the pie; and over them, in a hole made in the crust, three feet, nicely cleaned, to show what pie it is.