905. Chicken Pie

Cut up two young fowls with white and cayenne pepper, salt, a little mace, and nutmeg, if spice is approved of, all in the finest powder. Put the chicken, slices of bam, or fresh gammon of bacon, forcemeat, and hard eggs by turns in layers; if it is to be baked in a dish put a little water, but none if in a raised crust. By the time it returns from the oven have ready your gravy, if it is to be eaten hot you may add truffles, morels, mushrooms, etc, but not if to be eaten cold. If it is made in a dish, put as much gravy as will fill it, but in a raised crust, the gravy must be nicely strained and then put in cold as jelly; to make the gravy clear you may give it a boil with the whites of two eggs after taking away the meat, and then run it through a fine lawn sieve.

Rabbits if young and in flesh, do as well. Their legs should be cut short, and the breast bones must not go in but will help to make the gravy.

906. Cold Veal Or Chicken Pie

Lay a crust into a shallow tart dish, and fill it with the following-mixture: - shred cold veal or fowl, and half the quantity of ham, mostly lean, put to it a little cream, season with white and cayenne pepper, salt, a little nutmeg, and a small piece of shalot chopped as fine as possible: cover with crust, and turn it out of the dish when, baked, or bake the crust with a piece of bread to keep it hollow, and warm the mince with a little cream, and pour in.

907. Calf's Head Pie

Stew a knuckle of veal till fit for eating with two onions, a little isinglass, a faggot of sweet herbs, a blade of mace, and a few pepper, corns in three pints of water, keep the broth for the pie. Take off a little of the meat, for forcemeat balls, and let them be used for the family, but boil the bones until the broth is very good: half boil the bead, and cut it into square pieces; put a layer of ham at the bottom of them, some head, first fat then lean, with forcemeat balls, and hard-boiled eggs cut in half, and so on till the dish is full, but be careful not to place the pieces close together or the pie will be too solid, and there will be no space for the jelly. The meat must be first pretty well seasoned with pepper and salt, and a little nutmeg, put a little water and a little stock into the dish, and cover it with a thickish crust, bake it in a slaw oven, and when done, pour into it as much gravy as it will possibly hold, and do not cut it till perfectly cold, in doing which use a very sharp knife, and first cut out a large slice, going down to the bottom of the dish, and when done thus thinner slices can be cut.

The different colours and the clear jelly have a beautiful appearance.

908. Duck Pie

Bone a full grown young duck and a fowl, wash them and season with pepper and salt, a little allspice and mace pounded; put the fowl within the duck, and on the former a calf's tongue pickled red, boiled very tender and peeled, press the whole close, the skins of the legs should be drawn inward, that the body of the fowl may be quite smooth; if approved, the space between the sides of the crust may be filled with a fine force-meat. Bake it in a slow oven, either in a dish or raised pie-crust, ornamented.

. Out middling size eels into lengths of about three inches; after skinning them, mix together pepper, salt, a little chopped parsley, and mushrooms; lay you* fish into the dish, and a few bits of butter, and a little second stock, and a few drops of essence of anchovies.