526. Squab Pie

Cut apples, and lay them in rows, with mutton chops, a little sugar, and an onion; cut fine, and put among them.

527. Duck Pie

Bone a fowl and a full-grown duck; wash them, season with a small quantity of mace and allspice, in the finest powder, with salt and pepper. Put the fowl within the duck. Put a calf's tongue, pickled red, boiled very tender, and skinned, into the fowl; press the whole close. The skins of the legs should be drawn inwards, that the body of the fowl may be quite smooth. The space between the sides of the crust and fowl may be filled with a fine force meat, if approved.

Bake it in a slow oven, either in a raised crust or dish, with a thick crust ornamented.

529. Rabbit Pie

Cut up two young rabbits; take a pound of fat pork, that has been in pickle a week; cut it into small bits; season it with salt and pepper, and put into a dish. Parboil the livers and brains, and beat them in a mortar with a quarter of a pound of fat bacon or ham; add mace, salt, pepper and sweet herbs, chopped fine. Make this into small balls, and distribute in the dish, with artichoke bottoms, cut in dice. Grate half a small nutmeg over, and add half a pint of port, and the same quantity of water. Cover with a tolerably thick crust, and bake it an hour in a quick oven.

529. Vegetable Pie

Cut young carrots, artichoke bottoms, lettuces, mushrooms, turnips, broad beans, scalded and blanched, onions, celery, parsley, and add peas. Or use any of them you may chance to have. Make them into a stew, with some good veal gravy; season with salt and pepper. Bake a crust over a dish, with some paste over the edge, and a cup turned bottom upwards, to prevent its sinking when baked. Pour the stew into the dish, and lay the crust over it. Winter vegetables may be used in the same way. A cup of cream is a great improvement.

530. An Herb Pie

Take one handful of spinach, two handfuls of parsley, from the stems, some mustard and cress, two lettuces, a few leaves of borage, and white beat leaves. Wash and boil them a little, and then drain out all the water; cut them small; mix, and lay in a dish; sprinkle with some salt; mix a batter with two eggs well beaten, a pint of cream, and half a pint of milk, as much flour as will bring it to a paste not very thick, and pour it on the herbs; cover with a good crust, and bake.

531. To Prepare Venison For Pasty

Take the bones out; season and beat the meat; lay it in a stone jar in large pieces; pour upon it some plain drawn beef gravy, rather weak. Put the bones on the top; then set the jar in a saucepan over the fire; simmer between three and four hours. Put it in a cold place until next day. Then remove the cake of fat. Lay the meat in handsome pieces on a dish. Put some of the gravy in, and keep the remainder for the time of serving. Venison thus prepared will require less time in baking, and a thinner crust.

533. To Make A Pasty Of Beef Or Mutton, To Eat As Well As Venison

Bone a sirloin, or a small rump of beef, or a fat loin of mutton, after hanging several days; beat it well with a rolling-pin; then rub ten pounds of meat with four ounces of sugar; then pour over it a glass of vinegar, and a glass of port wine. Let it lie five days and then wash and wipe the meat very dry, and season it very high with salt, Jamaica pepper, nutmeg, etc. To ten pounds of meat, one pound, or nearly, of butter; spread it over the meat. Lay it in the dish. Put a crust round the edges, rather thick, and cover. It must be baked in a slow oven. Put the bones in a pan in the oven, with no more water than will cover them, and one glass of port wine, a little salt and pepper, in order that you may have a little rich gravy to add to the pasty when baked. Put it in the pie, through a funnel, at the top of the pasty. Sugar gives shortness and better flavour to meat than salt (too great a quantity of salt hardens it,) and is quite as good a preservative, except from flies.