A Good Crust For Great Pies

Put the yolks of three eggs to a peck of flour, and in some boiling water, then put half a pound of suet, and a pound and a half of butter. Skim off the butter and suet, and as much of the liquor as will make it a light good crust. Work it up well, and roll it out.

A Standing Crust For Great Pies

Take a peck cf flour; and six pounds of butter boiled in a gallon of water. Skim it off into the flour, and as little of the liquor as possible. Work it up well into a paste, and then pull it into pieces till it is cold : make it up into the form required. 1 his paste is proper for the walls of a goose pie.

Lamb Or Veal Pies

Cut lamb or veal into little pieces, and season it with pepper, salt, cloves, mace, and nutmeg, beat fine. Make a good puff paste crust, lay it into the dish, then lay in the meat, and strew on it some stoned raisins and currants clean washed, and some sugar: add some forcemeat balls made sweet, and in the "summer some artichoke bottoms boiled, and in the winter, scalded grapes. Boil Spanish potatoes cut in pieces, candied citron, candied orange, lemon peel, and three or four blades of mace. Put butter on the top, close up the pie, and bake it. Against its return from the oven, have ready a liaison made thus: take a pint of white wine, and mix in the yolks of three eggs. Stir it well together over the fire, one way, all the time, till it is thick: take it off, stir in sugar enough to sweeten it, and squeeze in the juice of a lemon : put it hot into the pie, close it up again, and serve as hot as possible.

Savoury Veal Pie

Cut a breast of veal into pieces, season it with pepper and salt, and lay it ail into the crust. Boil six or eight hard eggs, but take only the yolks; put them into the pie here and there, then fill the dish almost full of second stock, put on the lid, and bake it well.

Beef Steak Pie

Beat some rump steaks with a rolling-pin, and season them with pepper and salt to the palate. Make a good crust, lay in the steaks, and then pour in as much water as will half fill the. dish. Put on the crust, and bake it well.

Ox Cheek Pie

Having baked the ox-cheek, taking care not to do it too much, let it lie in the oven all night, and it will be ready for further use the next day. Make a fine puff paste crust, and let the side and top-crust be thick. The dish must be deep, in order to hold a good deal of gravy. Cover the inside of it with crust, then cut ail the flesh, kernels, and fat off the head, with the palate cut in pieces. Cut all the meat into little pieces, as if it were for a hash, and lay it in the dish. Take an ounce of truffles and morels, and throw them over the meat, the yolks of six eggs boiled hard, a gill of pickled mushrooms, if fresh ones are not to be had; put in plenty of forcemeat balls, a few artichoke bottoms, or asparagus tops, if in season. Season the pie with pepper and salt, and fill it with the gravy it was baked in. If the head were rightly seasoned before it went to the oven, it will want very little more when it comes out. Then put on the lid and bake it, and the piewillbe enough as soon as the crust is properly baked.