910. Egg Mince Pies

Take six eggs, boil them hard, then shred them very small, take twice the quantity of suet, chop it very fine, well wash and pick a pound of currants,, shred fine the peel of a lemon, add, them with the juice, six spoonfuls of sweet wine, maee, nutmeg, sugar, a very small quantity of salt, orange, lemon, and citron, candied. Cover with a very light paste.

911. Egg Pie

Take the yolks of twelve eggs boiled hard, mince them very small with their weight in beef suet, add some salt beaten, spice, lemon peel, rose-water, sugar, a quarter of a pound of dates stoned and sliced, a pound of currants, and an apple shred small; mix all together, fill a dish, and bake it. Serve it with a little mace.

912. Fish Pie

This pie may be made of any fish, salmon, pike, tench, eel, or any other. Scale your fish and cut it into pieces, line your pie dish with. a good crust, put in the fish with a bunch of sweet herbs, a little salt, some bruised spices, and a layer of butter on the top, put on the crust and bate for an hour and a half; when done remove the fat and put in a vegetable ragout made thus: - stir a little butter and flour over the fire until a pale brown, moisten with half a pint of sherry, some soup maigre, add a few mushrooms, a little salt, and a bunch of herbs; let it boil half an hour, add the soft roes of carp parboiled, stew a quarter of an hour and then put the ragout into the pies. Any vegetable ragout may be used.

913. Game Pie

Cut up your game, and use truffles and whole mushrooms if you have them; the seasonings as before, but no hard boiled eggs and add a little port wine with your gravy or stock. If you take the bones from the birds or hare use some forcemeat as layers instead as in former pies, veal and steaks, but no eggs; if boned you will prepare a good stock from the bones, making the pie taste of the very essence of the game, or poultry, or whatever it may consist of.

914. Gooseberry Pie

Make a nice puff paste, line a dish with it, fill with gooseberries, add sugar, cover it, and finish the same as all other pies.

915. Giblet Pie

After very nicely cleaning goose or duck giblets, stew them with a small quantity of water, onions, black pepper, faggot of sweet herbs, till nearly done, let them get cold, and if not enough to fill the dish, lay a beef veal, or two or three mutton steaks at bottom of the dish, put the liquor of the stew to bake with the above, and when the pie is baked pour into it a large tea-cupful of cream. ' As there is scarcely any preserve or fruit but what can be made into creams as well as coffee, tea, and chocolate, my book would be half filled were I to enumerate them all, and make a repetition each time; but I have endeavoured as plain as possible to lay down the exact groundwork and finishing of a few which will suffice for a hundred, only giving the flavouring of what may be preferred.

916. Giblet Pie

Goose giblets. You must boil them, just a short time; when cold chop them in small pieces, and cut the gizzard, heart, and liver in slices, stew them for a quarter of an hour in some good stock; when cold line your dish with veal cutlets, or rump steaks; use hard boiled eggs to this pie, then season up as before, if to go into an imitation raised pie thicken the giblets, - if in a dish garnish as before.

Bone two young green geese of a good size, but first take away every plug and singe them nicety, wash them clean, and season them, high with salt, pepper, mace, and allspice. Put one inside the other and press them as close as you can, drawing the legs inwards; put a good deal of butter over them, and bake them either with or without crust, if with the latter a cover to the dish must fit close to keep in the steam, it will keep long. Gravy jellied may be added when served.