Calf's Foot Pie

Having put the calf's feet into a saucepan, with three quarts of water, and three or four blades of mace, let them boil softly till there is about a pint and a half only : take out the feet, strain the liquor, and make a good crust. Cover the dish, then pick off the flesh from the bones, and lay half in the dish : strew over it half a pound of currants, clean washed and picked, and half a pound of raisins stoned. Then lay on the rest of the meat, skim the liquor, sweeten it to the taste, and put in half a pint of white wine. Then pour all into the dish, put on the lid, and bake it an hour and a half.

Mutton Pie

Take off the skin and inside fat of a loin of mutton, and cut it in steaks; season it well with pepper and salt to the palate. Lay it into the crust, fill it, and pour in as much water as will almost fill the dish : put on the crust, and bake it well.

Venison Pasty

Having boned a breast or shoulder of venison, season it well with pepper, salt, and mace ; lay it in a deep dish, with the best part of a neck of mutton, cut in slices, and laid over the venison : pour in a large glass of red wine, put a coarse paste over it, and bake it two hours in an oven. Then lay the venisen into a dish, and pour the gravy and a pound of butter over it: make a good puff paste, and lay it near half an inch thick round the edge of the dish ; roll out the lid, which must be somewhat thicker than the paste on the edge of the dish, and lay it on : then roll out another lid pretty thin, and cut it in flowers, leaves, or whatever form is required, and lay it on the lid. If the pie should not be immediately wanted, it will keep in the pot it was baked in, eight or ten days ; but in that case, keep the crust on, to prevent the air getting into it.

Savoury Veal Pie

Season a loin of veal, cut into steaks, with salt, pepper, nutmeg, and beaten mace; lay the meat in the dish, with sweetbreads seasoned, and the yolks of six hard eggs, a pint of oysters, and half a pint of good gravy : lay a good puff paste round the dish, half an inch thick, and cover it with a lid of the same thickness. Bake it an hour and a quarter in a quick oven, and when it is taken out of the oven, cut off the lid ; and divide it into eight or ten pieces, sticking them round the inside of the rim. Cover the meat with slices of lemon.

Ham Pie

Cut cold boiled ham into slices about half an inch thick, and put a good thick crust over the dish: put in a layer of ham, and shake a little white pepper over it; take a large young fowl, clean picked, gutted, washed, and singed. Put a little white pepper and salt in the belly, and rub a very little salt on the outside. Lay the fowl on the ham, boil some eggs hard, put in the yolks, and cover all with the ham. Then shake some white pepper on the ham, and put on the top crust. Bake it well, and have ready against it comes out of the oven, some very rich beef gravy, enough to fill the pie : then lay on the crust again, and send it to table. Some truffles and morels boiled, or some fresh mushrooms, or dried ones, put into the pie, are a great improvement.