Take two young fowls, cut them up and season them with salt, a little mace, nutmeg, and white pepper very finely powdered; add a small bit of cayenne. Put the chickens, force meat balls, slices of ham or gammon, and hard eggs, in turn by layers. If they are to be made into raised pies, add no water; if in a dish, put a little at the bottom. Make gravy of the scrag or a knuckle of veal, with some shank bones of mutton, seasoned with mace, white pepper, an onion, a small bunch of sweet herbs, and a little salt. Add morels, truffles, mushrooms, and so forth, if eaten hot; but not, if eaten cold. Should you make this pie in a dish, put as much gravy as it will hold; but if in a raised crust the gravy must be strained, and then put in cold, as jelly. Make the jelly clear by boiling with it the whites of two eggs well beaten; take away the meat previous to adding the whites; strain it through a muslin sieve.

Young Rabbits are prepared in the same way; their legs should be cut short, and the breast-bones must not be put in; they will help to make the gravy.