A Savoury Veal Pie

Cut a breast of veal into pieces, reason it with pepper and salt, and lay it all into your crust; take the yolk of fix eggs boiled hard, and place them here and here; fill the dish almost full of water, put on the crust, and bake it well.

How To Make A Venison-Pasty

Bone a neck and breast of venison, and season them with salt; cut them in several pieces, and lay in the breast and neck end first; place the best end of the neck at the top, and keep the fat whole: the crust must be puff paste, which should be very thick on the sides, middling at the bottom, and thick on the top. W hen the dish is covered, lay in the venison as before directed, with half a pound of butter, and a quarter of a pint of water: then close up the pasty, and let it be baked two hours in a very quick oven. In the mean time, put the bones into a sauce-pan, with two quarts of water, a little piece of crust, toasted crisp and brown, a whole onion, a little whole pepper, and two or three blades of mace; cover the sauce-pan close, and let it boil over a flow fire, till half the liquor is consumed. When the pasty comes out of the oven, lift up the lid, and pour in the gravy.

How To Make A Mock Venison Pasty

Take a fat large loin of mutton, and let it hang in an airy place four or five days; then bone it, and leave the meat as whole as you can: lay it for twenty four hours in half a pint of red wine, a quarter of a pint of vinegar, and a quarter of a pint of water, mixt together; then take it out, and make it into a pasty, in the same manner as above. Likewise boil the bones in the same manner, to make gravy to fill the pasty, when it comes out of the oven.

How To Make Ham-Pie

Cut cold boiled ham into slices, about half an inch thick, put a good thick crust into the dish, and then place in it a layer of ham: shake a little pepper over it, and then a young fowl picked and singed, with a little pepper and salt in its belly, and the out side rubb'd with salt: lay this on the ham, with the yolks of eggs hard boiled; afterwards wards cover the whole with ham, and lay on the upper crust made of puff paste. When it is well baked, take it off, and fill the pie with good hot beef-gravy; lay on the crust again, and send it to the table.

How To Make A Goose-Pie

Take paste made for a {landing pie, and raise the sides, taking care there is room enough to hold a large goose; bone the goose, and likewise a large fowl, then season them, with the following mixture, viz. a quarter of an ounce of beaten mace, a large tea spoonful of beaten pepper, and three tea-spoonfuls of salt; then put the fowl in the goose, and a pickled tongue in the fowl, with the root cut off, and boiled long enough to peel: put them into the crust, with half a pound of butter on the top, and then lay on the lid. If this pie is well baked, it will keep a great while.

How To Make A Giblet-Pie

Put two pair of giblets well cleaned into a sauce-pan, with two quarts of water, but keep out the livers; likewise put in a large onion, a bundle of sweet herbs, twenty whole pepper corns, and three blades of mace; cover them close, and stew them gently till they are tender : then lay a fine rump steak, season'd with pepper and salt, into a dish, cover'd with a good crust; lay the giblets over the steak with the livers, and then pour in the liquor the giblets were stew'd in, after it has been strained; lay on the lid, and bake it for an hour and a half.