Pigeon Pie

Wash the pigeons in cold water and wipe them dry; then put into a deep dish a rump steak cut into pieces, beat with a chopper, and seasoned with pepper and salt, and upon it the pigeons with the liver, etc. seasoned. Add also some yolk of hard eggs, cover it with puff paste, egg and ornament it with small leaves, bake it, and add some cuillis.

N. B. The pigeons may be stuffed with forcemeat, and instead of beef-steaks, slices of veal and ham will make a good substitute. Larks, partridges, or pheasants may be done the same way.

Raised Turkey Pie With A Tongue

Bone a turkey, and have ready a boiled pickled tongue; pare the principal part, put it into the center of the turkey with some light forcemeat well-seasoned, and some slices of throat sweetbreads. Sew it up, and put it into boiling water for ten minutes. Then make a crust with raised paste big enough to receive the turkey; which, when cold, put in with bards of fat bacon upon it and forcemeat at the bottom of the crust; then cover and ornament it as a raised chicken pie, and bake it. When it is to be served up, take off the lid and the bards of bacon, glaize the breast lightly, and add a cullis or green truffle sauce.

N. B. Pullets, chickens, partridges, and pheasants, may be done in the same manner; but instead of the tongue put in whole green truffles pared, and some truffles pounded with the forcemeat, and when served up, add a good cullis. Or, instead of a raised crust, they may be put in a dish and covered with puff paste, etc.

Raised Macaroni Pie

Raise a cruit and ornament and bake it, and when it is to be served up have ready some hot macaroni stewed and a white fricassee of chicken in separate stew pans. Put them alternately into the pie, strew a little grated parmezan cheese over it, put a slip of paper round the edge of the pie to prevent from burning, and colour the cheese with a salamander.

Raised Beef Steak Pie

Take prime steaks of a rump of beef, cut the skin from the fat, beat the steaks with a chopper, cut them into middling-sized pieces, then pass them with a bit of fresh butter, pepper, salt, lemon juice, and eschalots chopped, and when they are half done put them into a dish till cold. Blanch oysters, strain them, and preserve the liquor; then raise a crust, put a layer of steak at the bottom some oysters upon it, and so alternately; cover the pie, ornament and bake it. When it is to be served up put into it a good cull is, with the oyster liquor and some ketchup mixed with it.

N. B. In the same manner put steaks and oysters into a deep dish, and cover them with puff paste

Veal Pie

Cut the best end of a loin of veal into thin chops, take off part of the hone and some of the fat from the kidney, season with pepper and salt, put them into a deep dish with yolks of boiled eggs., cover with puff paste, egg and ornament with leaves, bake it, and when it is to be served up, put into it some good consume.