918. Hare Pie

Cut a hare in pieces, season with pepper, salt, nutmegs, and mace; put it into a jar with half a. pound of butter, cover down close, and set it in a large saucepan of boiling water, while this is cooking, make a forcemeat thus: take a quarter of a pound of scraped bacon, two onions, a glass of red wine, the crumb of a small loaf, a little sweet marjoram, the liver minced small, season with pepper, salt, and nutmeg, mix the whole together with the yolks of three eggs, make a raised crust, at the bottom of which lay some of the forcemeat, then some of the hare, cover alternately, until you have used all the hare, cover in the pie, and bake one hour and a half.

919. Heron Pie

Pick and singe the bird, break the breast bone, and lay the bird in soak for an hour in warm water and salt, shred some onions, and sweet herbs very fine, make them into balls with a little butter,, pepper and salt them, and add some nutmeg and mace in powder; put some of these into the heron, lard the breast, and lay bacon on the wings; make a raised crust in which place the bird, with the remainder of the balls round it, squeeze in some lemon juice, cover the pie, and bake it. When done raise the top, pour in a little gravy, and let it stand till cold.

920. Savoury Lamb Pie

Cut the lamb into moderate sized pieces, season well with pepper, salt, cloves, mace, and nutmeg; make a good puff paste crust, put the veal into it, and a few lambs' stones and sweet breads well seasoned, the same as the meat; put in a dozen oysters, some forcemeat balls, some yolks of hard eggs sliced, and tops of asparagus about two inches long, having first boiled them green, put butter all over the pie, cover on the lid, and bake for one hour and a half in a quick oven. While baking take a pint of gravy, the oyster liquor, a gill of port wine, and a little grated nutmeg, mix all with the yolks of three eggs well beaten, and put it on the fire in a saucepan, keep stirring the same way all the time, when it boils pour it into the pie, put on the lid, and serve.

921. Lark Pie A La Pithiviers

Take six dozen larks, pick and singe them, split open the backs, take out the insides and mince them, take a pound and a half of good farce, pound the mince with it, and season and stuff the larks with. it. Make a raised crust; at the bottom put a layer of the farce, wrap each lark in a thin slice of ham, place them on it with a bit of butter, cover all with slices of bacon and bay leaves, put on the top crust, and bake the pie for two hours and a half, and then let it stand until cold.

922. Lark Raised Pie

Make a raised crust in the usual way, lay some farce at the bottom of it, place on it some larks boned, fill up the pie with them, cover, and bake it; when it is done remove the top crust, draw off the fat, pour in a rich ragout, season highly, and serve open.

923. Lemon Mince Pies

Take a large lemon, squeeze the juice from it, and boil the outside till it becomes soft enough to beat to a mash, put to it three large apples, four ounces of suet, the same of sugar, and half a pound of currants; add the juice of the lemon, and some candied fruit the same as for other pies. Make a short crust, and fill the patty-pans in the usual way.