Yorkshire Giblet Pie

Put a tea-cup full of grots into the blood of the goose while it is warm, in order to swell them. Grate the crumb of a penny loaf, and pour on it a gill of boiling milk. Shred half a pound of beef suet very fine, chop four or five leaves of sage and two leeks very small, put three yolks of eggs, and season it to the taste with pepper, salt, and nutmeg. Mix them ail up together, and have ready the giblets well seasoned with pepper and salt.. Lay them round a deep dish, and put a pound of fat beef over the pudding in the middle of the dish. Pour in half a pint of gravy, lay on a good paste, and bake it in an oven moderately heated.

Common Giblet Pie

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Clean two pair of giblets well, and put all but the livers into the saucepan, with two quarts of water, twenty corns of whole pepper, three blades of mace, a bundle of sweet herbs, and a large onion. Cover them close, and let them stew very slowly till they are quite tender. Have a good crust ready, cover the dish, lay at the bottom a fine rump steak seasoned with pepper and salt, put in the giblets with the livers, and strain the liquor they were stewed in : season it with salt, and pour it into the pie. Put on the lid, and bake it an hour and a half.

Duck Pie

Take two ducks, scald them, and make them very clean; cut off the feet, the pinions, the neck, and head ; take out the gizzards, livers, and hearts, and pick all clean, and scald them. Pick out the fat of the inside, lay a good puff paste crust all over the dish, season the ducks both inside and out with pepper and salt, and lay them in the dish, with the gib-lets at each end properly seasoned. Put in as much water as will nearly fill the pie, and lay on the crust.

Pigeon Pie

Let the pigeons be very nicely picked and cleaned, and season them with pepper and salt. Put a large piece of fresh butter, with pepper and salt, into their bellies. Then cover the dish with a puff paste crust, and lay in the pigeons, and put between them the necks, gizzards, livers, pinions, and hearts, with the yolk of a hard egg, and a beef steak in the middle. Put as much water as will nearly fill the dish, and lay on the top crust, and bake it well.

Savoury Chicken Pie

Take small chickens and season them with pepper, salt, and mace. Put a piece of butter into each of them, and lay them in the dish with the breasts upwards. Lay a thin slice of bacon over them, which will give them an agreeable flavour. Then put in a pint of strong gravy, and make a good puff paste. Put on the lid, and bake it in a moderately heated oven

Hare Pie

Cut it into pieces, and season it with nutmeg, pepper, and salt. Jug it with half a pound of butter. It must do above an hour, close covered in a pot of boiling water. Make force-meat, to which add the liver bruised, and a glass of red wine. Let it be high seasoned, lay it round the inside of a raised crust, put in the hare when cool; and add the gravy that comes from it, with some more rich gravy. Put on the lid, and bake it two hours.