Yorkshire Christmas Pie

Having made a good standing crust, with the wall and bottom very thick, take and bone a turkey, a goose, a fowl, a partridge, and a pigeon. Season them well, and take half an ounce of mace, the same quantity of nutmegs, a quarter of an ounce of cloves, and half an ounce of black pepper, all beat fine together. Then add two large spoonsful of salt: mix all well together. Open the fowls all down the back,and bone, first the pigeon, then the partridge, and cover them.

Then proceed in the same manner with the fowl, goose, and turkey, which must be large. Season them all well, and then lay them in the crust, so that it may look only like a whole turkey. Then have a hare ready cased, and wiped with a clean cloth. Disjoint the hare into pieces, season it, and lay it as close as possible on one side; and on the other side put woodcocks, moor-game, and any sort of wild fowl. Season them well, and lay them close. Put at least four pounds of butter into the pie, and then lay on the lid, which must be very thick, and let it be well baked. It must have a very hot oven, and will take four hours baking at least. This crust will take a bushel of flour.

Shropshire Pie

Cut two rabbits into pieces, with two pounds of fat pork cut small, and season both with pepper and salt to the taste. Then make a good puff paste crust, cover the dish with it, and lay in the rabbits Mix the pork with them; but take the livers of the rabbits, parboil them and beat them in a mortar, with the same quantity of fat bacon, a little sweet herbs, and some ovsters. Season them with pepper, salt, and nut-meg, mix it up with the yolk of an egg, and make it up into little halls. Scatter them about the pie, with some artichoke bottoms cut in dices, and some cocks-combs. Grate a small nutmag over the meat, then pour in half a pint of red wine, an 1 half a pint of second stock. Close the pie, and bake it an hour and a half in a quick but not too fierce oven.

Fine Pat Lies

Take any quantity of either turkey, house-lamb, or chicken, and slice it with an equal quantity of the fat of Jamb, loin of veal, or the inside of a sirloin of beef, and a little parsley, thyme, and lemon peel shred. Put all into a marble mortar, pound it very line, and season it with salt and white pepper. Make a fine purl' paste, roll it out in thin square sheet-., and put the forcemeat in the middle. Cover the pie, close it all round, and cut the paste even. Before they are put into the oven, wash them over with the yolk of an egg, and bake them twenty minutes in a quick oven. Have ready a little white gravy, seasoned with pepper, salt, and a little eschalot, thickened up with a little cream or butter. When the patties come out of the oven, make a hole in the top, and pour in some gravy; but take care not to put in too much, lest it should run out at the sides, which will spoil the appearance of them.

Olive Pie

Take the thin collops of the best end of a leg of veal, in quantity proportionate to the size of the intended pie. Hack them with the back of a knife, and season them with pepper, salt, cloves, and mace. Wash over the collops with a bunch of feathers dipped in eggs, and have in readiness a bunch of sweet herbs shred small, such as thyme, parsley, and spinach. Take the yolks of eight hard eggs minced, and a few oysters parboiled and chopped, and some beef suet shred very fine. Mix these together, and strew them over the collops. Then sprinkle a little orange-flower water over them, and roll the collops up very close. Then put the crust on the dish, lay the collops in it, put butter on the top, and ciose the pie. When it comes out of the oven, have ready some hot gravy, with an anchovy dissolved in it, and pour it into the pie.