946. Snipe Pie

Bone three snipes, fill them with a light forcemeat, adding the trails and some truffles pounded; put the birds in a deep dish, with a small layer of forcemeat all round; cover with a puff-paste, egg it, ornament it to fancy, and put it into the oven. When about three parts done, lift up the lid, pour in some good cullis, a glass and a half of Madeira. Season with cayenne pepper and lemon juice, cover down, and finish baking.

947. Sole Pie

Skin and cut two pounds of eels, boil them in a pint and a half of water until quite tender, bone them, and put the flesh into the liquor in which they were boiled, adding a blade of mace and a little salt; boil them until the liquor is reduced to the fourth of a pint; strain and chop the eels very fine, and with it a little lemon peel, a little salt, pepper, nutmeg, and a few bread crumbs, parsley, and an anchovy, minced; mix all with four ounces of butter, and you will have a delicious forcemeat. Put it into a pie dish, cut the meat from a pair of large soles, lay it upon the forcemeat, pour in the liquor in which the eels were stewed, cover with puff-paste, and bake it a nice brown - twenty minutes will suffice, if the fire is steady.

948. Staffordshire Goose Pies

Are made with birds prepared and seasoned as for green goose pie. A goose is to be outward succeeded by a turkey, duck, fowl, and lesser birds, tongue or force-meat, (force-meat may fill up the spaces between the crust and fowls, and be omitted within); the crust should be ornamented, and the top have a flower by which to lift it, as it must not be cut but be kept to cover the pie.

A smaller and less expensive pie may be made without the goose and turkey.

949. Squab Pie

Cut apples as for other pies, and lay them in rows with mutton chops, shred onions, and sprinkle it among them, and also some sugar.

950. Tench Pie

At the bottom of a dish put a layer of butter, grate in some nutmeg, add pepper, salt, and mace; lay in the tench, cover them with butter, pour in two wine glasses of red wine, or one glass of wine and one of water, cover with a light paste, and when done pour in some melted butter, enriched with some good gravy.

951. Veal Or Chicken And Parsley Pie

Cut some slices from the leg or neck of veal; if the leg from about the knuckle. Season them with salt, scald some picked parsley and squeeze it dry, chop it a little and lay it at the bottom of the dish, then put the meat, etc, in layers; fill the dish with new milk, but not so high as to touch the crust; cover it, and when baked pour out a little of the milk, and put in half a pint of good scalded cream. Chicken may be cut up, skinned, and made the same way.

952. Veal Olive Pie

Make the olives as directed before, put them round the dish, making the middle highest; fill it almost with water, and cover it. Add gravy, cream, flour, and mushrooms when baked.

953. Veal Pie In A Dish

First of all get all your ingredients ready, namely, top,, parsley, shalots, or onions, mushrooms, pepper and salt, mint, four eggs boiled hard, a little good second stock, now your paste. After you have made patties or any first or second course pastry, the paste that remains will do, be sure to put an edging of paste to your dish; first lay a layer of lean and fat ham,; or mild bacon, then sprinkle it over with the prepared ingredients, then a layer of real, and the fore quarter: of one egg, then another layer of ham and parsnips as before, and keep on repeating it until quite full, letting the middle be much higher than the sides; put a little drop of second stock into it, bake it in a slow oven; be sure and cut a hole in the top, and if yon like ornament it with loaves of paste; after egging the top, well notch the edge. Pour some good white stock into it when done and hot.