Calfs-Head Pie

Having cleansed and boiled the head tender, carefully take off the flesh as whole as possible: take out the eyes, and slice the tongue; make a good puff paste crust, cover the dish, and lay on the meat. Throw the tongue over it, and lay the eyes, cut in two, at each corner. Season it with a very little white pepper and salt, pour in half a pint of the liquor it was boiled in, lay on it a thick top crust, and bake it an hour in a quick oven. In the meantime, boil the bones of the head in two quarts of second stock, with two or three blades of mace, half a quarter of an ounce of whole pepper, a large onion, and a bundle of sweet herbs. Let it boil till it is reduced to about a pint; strain it off, and add two spoonsful of ketchup, three of red wine, a small piece of butter rolled in flour, and half an ounce of truffles and morels. Season to the palate, and boil it. Boil half the brains with some sage, beat them, and twelve leaves of sage chopped fine: stir all together, and give it a boil. Take the other part of the brains, and beat them, with some of the sage chopped fine, a little lemon peel finely minced, and half a small nutmeg grated. Beat it up with an egg, and fry it in little cakes of a fine light brown. Boil six eggs hard, of which take only the yolks; and when the pie comes out of the oven, take off the lid, lay the eggs and cakes over it, and pour in all the sauce Send it hot to table without the lid.

Goose Pie

Take half a peck of flour, and make the walls of a goose pie, as directed in the second article of this chapter respecting the different kinds of pastes. Having raised the crust just big enough to hold a large goose, take a pickled dried tongue boiled tender enough to peel, and cut off the root: bone a goose and a large fowl; take half a quarter of an ounce of mace beat fine, a large tea-spoonful of beaten pepper, and three teaspoonsful of salt. Mix all together, and season the fowl and goose with it. Then lay the fowl in the goose, the* tongue in the fowl, and the goose in the same manner as if whole. Put half a pound of butter on the top, and put on the lid. This pie may be eaten either hot or cold.

Yorkshire Goose Pie

Split a large fat goose down the back, and take out all the bones ; treat a turkey and two ducks the same way, and season thorn well with salt and pepper, and also six woodcocks. Lay the goose down on a clean dish, with the skin-side clown, and lay the turkey into the goose in the same manner. Have ready a large hare, well cleaned, and cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace beat fine, the same of white pepper, and sait to the taste. Stew it till the meat leaves the bones, and skim the butter off thegravy. Pick the meat clean off, and beat it very fine in a marble mortar with the butter taken off, and then la) it in the turkey. Take twenty-four pounds of the finest flour, six pounds of butter, and half a pound of fresh rendered suet. Make the paste pretty thick, andraise the pie in an oval form. Roll out a lump of paste, and cut it into vine-leaves, or any other form ; then rub the pie with the yolks of eggs, and put the ornaments on the walls : turn the hare, turkey, and goose, upside down, and lay them in the pie, with the ducks at each end, and the woodcocks at the sides; make the lid pretty thick, and put it on. Ornament the lid, but make a hole in the middle of it, and make the walls of the pie an inch and a half higher than the lid. Then rub it all over with the yolks of eggs, and bind it round with three fold paper, and lay the same over the top. Bake it four hours; and when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot into the pie through a funnel. Close it well up, and do not cut it in less than eight or ten days. If the pie is to be sent to any distance, it will be necessary, in order to prevent the air getting to it, to stop up the hole in the middle of the lid with cold butter.