Comprising Chicken Pie, d la Reine. Pigeon Pie, d I'Anglaise. Grouse Pie, d I'Ecossaise. Partridge Pie, d la Chaseeur. Gibblet Pie, with fine-herbs. Beefsteak and Oyster Pie.

Veal and Ham Pie.

Mutton Pie, d I'Anglaise.

Pie of Woodcocks or Snipes, d l' Irlandaise.

Fieldfare, or Blackbird Pie.

Lark Pie, d la Melton Mowbray.

730. Chicken Pie, A La Reine

Cut two chickens into small members as for fricassee; cover the bottom of the pie-dish with layers of scollops of veal and ham placed alternately; season with chopped mushrooms and parsley, pepper and salt, then add a little white sauce; next place in the dish the pieces of chicken in neat order, and round these put a plover's egg in each cavity; repeat the seasoning and the sauce, lay a few thin slices of dressed ham neatly trimmed on the top; cover the pie with puff-paste, ornament this with pieces of the same cut into the form of leaves, etc, egg the pie over with a paste-brush, and bake it for one hour and a half. A very good chicken pie may be made by omitting the plover's eggs, mushrooms, ham, and the sauce - substituting for these, the yelks of eggs boiled hard, chopped parsley, bacon, and a little mushroom-catsup, some common gravy, or even water.

731. Pigeon Pie, A L'Anglaise

Draw, truss, and singe, six young pigeons; then, stuff them with the chopped livers, mixed with some parsley, a small piece of butter, pepper and salt. Next, cover the bottom of the dish with rather large scollops of beef, taken either from the fillet or rump; season with chopped parsley and mushrooms, pepper and salt; over these place the pigeons, and between each pigeon put the yelk of an egg boiled hard, placing two or three in the centre also; add some white or brown sauce, whichever may be at hand, in sufficient quantity to produce sauce enough for the dish, or if neither of these be ready, then substitute some gravy or common broth ; repeat the seasoning, cover the pie with puff-paste, bake it for an hour and a half, and send to table.

732. Grouse Pie, A L'Ecossaise

When the grouse are picked, cut off the legs and wings, and tuck the thighs inside; then cut away the lower parts of the backs, which, if permitted to remain, would, from their bitter taste, spoil the pie. Cover the bottom of the dish with large scollops of beef, seasoned with chopped mushrooms, parsley, and shalots, pepper and salt: over these place the grouse, and between each bird put the yolk of an egg boiled hard ; lay some small thin slices of streaky bacon or ham upon the top, and then mix a pint of good gravy with two table-spoonfuls of "Hickson's Mogul Sauce," and the same proportion of genuine Harvey sauce: pour this preparation into the pie, sprinkle some chopped parsley and mushrooms on the surface, cover with puff-paste, bake the pie for an hour and a half, and serve.

733. Partridge Pie, A La Chasseur

Cut the partridges into small members, in the same manner as directed for cutting up fowls for a fricassee, and set them apart on a plate. Then, cover the bottom of the pie-dish with neatly-trimmed scollops of veal, and thin slices of streaky bacon, first partially boiled to extract the salt; cover these with six spoonfuls of the following preparation : - Make about half a pint of Soubise sauce (No. 119), to this add half that quantity of white sauce, a pottle of button-mushrooms, some chopped parsley, and a littly thyme; season with cayenne pepper, and salt. When the veal, etc, is covered with the foregoing, place the members of the partridges, in neat order, upon the whole; pour the remainder of the sauce on these, and smooth over the surface with a knife; place on the top some yolks of eggs boiled hard and cut into halves, and between each yolk put a small piece of streaky bacon; cover the pie with puff-paste, bake it for one hour and a half, and serve.