Pigeon Pie, In A Dish

Draw in the legs of six pigeons; season them with pepper, salt, chopped shalots, mushrooms, and parsley, all mixed; lay beef-steaks at the bottom of the dish ; put a little stock between each layer of beaf-steaks; (otherwise the beefsteaks are apt to stick together, when done); lay the pigeons on the beefsteaks; put in eight hard yolks of eggs, and cover the pie with puff-paste: it will take an hour to bake: when done, add about half a pint of good stock and cou-lis, mixed.

Pate A La Francoise

Raise a pie about three inches high 5 lav the bottom with slices of veal, then a few mushrooms, then a few slices of ham, a chicken cut up, a few more mushrooms, and a sweetbread cut in slices; season it with pepper, salt, and sweet herbs; cover it in, and put it in the oven : it will take about two hours in a slack oven : when done, pour off the fat, and put coulis, and six yolks of eggs boiled hard.

Amiens Pie

Raise a pie to match the ham pie; bone two ducks, and fill them with farce; put them in a stewpan, with a little stock; cover them with bacon, and set them on a slow stove to simmer for an hour; then put them to cool in the liquor they were done in; when cold, put them in the pie, first laying a few slices of veal at the bottom, and farce on the veal; put the ducks in, and the liquor, fat, and all that they were done in, cover them all over with bacon ; the pie will take two hours' baking ; put the bones and giblets of the ducks, and any other giblets that are at hand, into a stewpan, with a faggot, a few blades of mace, a pint of sherry, a pint of Stock, and about a dozen of shalots; set them on a stove to boil very slow tor two hours; then strain it off, and skim the fat from it ; put a bit of butter into a stewpan; when melted, put flour to dry up the butter, then the liquor which the bones, etc. were boiled in ; let it boil a few minutes, strain it through a tammy-sieve, and put it in the pie.

X. B. Put about one pound of truffles in the pie before it goes into the oven ; the truffles should be peeled, but not boiled.

A Christmas Pie

It is made in the same manner as the last, with the addition of partridges, hares, and pheasants, all boned: as to the number, it depends on the size which the pie is to be.

A Cold Partridge Pie

BoNE partridges, the number according to the size the pie is wanted; make some good farce, and fill the partridges with it; put a whole raw truffle in each partridge, (let the truffle be peeled); raise the pie; put a few slices of veal in the bottom of it, and a thick layer of farce; then the partridges, and four raw truffles to each partridge; then cover the partridges and truffles over with sheets of bacon ; cover the pie in, and finish it; it will take four hours' baking; cut two pounds of lean ham (if eight partridges are in the pie) in very thin slices, put it in a stewpan, with the bones and giblets of the partridges, and any other loose giblets that arc at hand, an old fowl, a small quantity of parsley, a little mace, and about twenty-four shalots; put about half a pint of stock; set the stewpan on a stove to draw down tor half an hour, and then put three quarts of good stock; let it boil for two hours, then strain it off, and reduce the liquid to one quart, or until it nearly becomes a glaze; then put one pint of sherry wine to it, and put it away until the pie is baked; when the pie has been out of the oven for half an hour, boil what was strained from the bones, etc. of the partridges, and put it to the pie : let it stand for twenty-four hours before it is cut.

N.B. Do not take any of the fat from the pie, for that is what preserves it. A pie made in this manner will be lit for eating three months after it is cut: in short, it cannot spoil in any reasonable time; all cold pies are made in this manner: either poultry or game that is put in a raised crust, and intended not to be eaten until cold, should be boned, and the liquid that is to fill up the pie made from the bones.