Raised French Pie

Make about two pounds of flour into a paste; knead it well, and into the shape of a ball; press your thumb into the centre, and work it by degrees into any shape (oval or round is the most general), till about five inches high; put it on a sheet of paper, and fill it with coarse flout or bran; roll out a covering for it about the same thickness as the sides; cement its sides with the yolk of egg; cut the edges quite even, and pinch it round with the finger and thumb, rub yolk of egg over it with a paste-brush, and ornament it in any way fancy may direct, with the same kind of paste. Bake it of a fine brown color, in a slow oven; and when done, cut out the top, remove the flour or bran, brush it quite clean, and fill it up with a fricassee of chicken, rabbit, or any other entree most convenient. Send it to table with a napkin under.

Ham Raised Pie

Soak a small ham four or five bonis; wash and scrape it well; cut off the knuckle, and boil it for half an hour; then take it up and trim it very neatly; take of the rind and put it into an oval stewpan, with a pint of Madeira or Sherry, and enough veal stock to cover it. Let it stew for two hours, or till three parts done; take it out and set it in a cold place; then raise a crust as in the foregoing receipt, large enough to receive it; put in the ham, and round it the veal forcemeat; cover and ornament; it will take about an hour and a half to bake in a slow oven: when done, take off the cover, glaze the top, and pour round the following sauce, viz. take the liquor the ham was stewed in; skim it tree from fat; thicken with a little flour and butter mixed together; a few drops of browning, and some cayenne pepper.

Sweetbread Pie

Parboil five or six sweetbreads; cut them into two or three pieces, stew them ten or fifteen minutes in a little white stock, with some chopped shallot, a bit of butter rolled in flour, some salt, and white pepper, and a good many mushrooms. Put them into a pie-dish, with some asparagus tops, forcemeat balls, and hard-boiled yolks of eggs, and slices of fat bacon on the top; cover it, and bake it till the paste be done enough; or it may be put into a vol-au-vent, and served upon a napkin; or baked in a plate,

Squab, Or Devonshire Pie

Take a few good baking-apples, pare, core, and slice them; chop some onions very small; line a deep dish with paste, put in a layer of the apples, strew a little sugar, and some of the chopped onions over them; season them, and lay lean mutton chops, also seasoned, mors onions, then the apples, etc. as before, and so on till the dish is quite full; cover, and bake the pie.

Sea Pie

Skin and cut into joints a large fowl; wash and lay it into cold water for an hour; cut some salt beef into thin slices, and if it is very salt, soak it a short time in water; make a paste of flour and butter in the proportion of half a pound of butler to one of flour, cut it into round pieces according to the size of the bottom of the pot in winch the pie is to be stewed; rub with butter the bottom of a round iron pot, and lay in a layer of the beef, seasoned with pepper, and finely-minced onion; then put a layer of the paste, and then the fowl, highly seasoned with pepper, onion, and a little salt; add another layer of paste, and pour in three pints of cold water; cover the pot closely, and let it stew gently for nearly four hours, taking care it does not burn, which, if neglected, it is apt to do. It is served in a pudding dish, and answers well for a family dinner.