How To Make A Duck-Pie

Take a couple of ducks scalded and well cleaned, with the pinions, heads, necks, livers, hearts, and gizzards, gizzards, but cut off the feet; pick out the fat of the inside, and season them with pepper and salt within and without : lay them in a dish covered with puff-paste, and place the gibiets at each end; pour in as much water as will almost: fill the pie, lay on the lid, and bake it moderately.

How To Make A Pidgeon-Pie

After the pidgeons have been well picked and cleaned, season them with salt, and put a bit of butter, with pepper and salt into their bellies; then lay them in a dish covered with puff-paste, and place the gizzards, livers, pinions, necks, and hearts between, with a beef steak, and the yolk of a hard egg, in the middle: then pour in as much water as will almost fill the pie, lay on the lid, and bake it well.

How To Make An Eel-Pie

After the eels have been well cleaned, cut them into pieces, about half the length of one finger, and season them with pepper, salt, and a little beaten mace; cover a dish with good crust, and lay in the eels, with as much water as the dish will well hold; put on the lid, and bake it well.

How To Make A Herring Pie

Clean the herrings well, and cut off the heads, fins, and tails; then season them with pepper, mace, and salt; cover a dish with good crust, and lay a little butter at the bottom: then lay a row of herrings over it, and cover them with slices of apples cut thin: over these again lay dices of onions cut pretty thick: this, done, put a little butter at the top, pour in a little water, lay on the lid, and bake it well.

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How To Make A Salmon-Pie

Take a piece of fresh salmon, and season it with nutmeg, mace, and salt; cover a dish with a good crust, and lay a bit of butter at the bottom; chop the flesh of a lobster small, and mix it well with good melted butter; pour the mixture over the salmon, lay on the lid, and bake it well.

How To Make A Salt Fish-Pie

Lay the side of a salt-fish in water all night; in the morning put it over the fire in a stew-pan of water, and boil it till it is tender; then take it up, strip off all the skin, and clear the meat from the bones; afterwards mince it small, and mix it with the crumb of two trench rolls boiled in a quart of new milk; the bread must be first broken small with a spoon, and then add the fish, with a pound of melted butter, two spoonfuls of minced parsely, half a nutmeg grated, three tea-spoonfuls of mus tard, and a little beaten pepper; mix them well together, and lay them in a dish covered with a, good crust; lay on the lid, and bake it for an hour.

How To Make A Pot A Toe-Pie

Make a good crust, and cover the bottom of a dish, on which lay half a pound of butter; then lay in three pounds of potatoes, after they have been boiled and peeled; grate a small nutmeg all over them, as also a tea spoonful of pepper, and sprinkle on three tea-spoonfuls of salt: then take six hard eggs, chop them fine, and strew all over the top; then pour in half a pint of white wine, and lay on the lid. Bake it till the crust is enough.