Rabbit Pie To Be Eaten Hot

Take a couple of young rabbits, and cut them into quarters; take a quarter of a pound of bacon, and bruise it to pieces in a marble mortar, with the livers, some pepper, salt, a little mace, and some parsley cut small, some chives, and a few leaves of sweet basil. When these are all beaten fine, make the paste, and cover the bottom of the pie with the seasoning. Then put in the rabbits, pound some more bacon in a mortar, and with it some fresh butter; cover the rabbits with it, and over that lay some thin slices of bacon. Put on the lid, and send it to the oven. It will take t\ro hours baking. When it is done, take off the lid, take out the bacon, and skim off the fat. If there is not gravy enough in the pie, pour in some rich veal gravy boiling hot.

Partridge Pie To Be Eaten Hot

Take three brace of full-grown partridges, and let them be trussed in the same manner as a fowl for boiling. Put into a marble mortar shalots, some parsley cut small, the livers of the partridges, and twice the quantity of bacon: beat these together, and season them with pepper, salt, and a blade or two of mace. When these are all pounded to a paste, add to them some fresh mushrooms. Then raise the crust for the pie, and cover the bottom of it with the seasoning; then lay in the partridges, but no stuffing in them; put the remainder of the seasoning about the sides and between the partridges ; then strew over them some pepper and salt, and a little mace, some fresh mushrooms, and a little bacon, beat fine in a mortar. Lay a layer of it over the partridges, and some thin slices of bacon. Put on the lid. It will take two hours and a half baking. When it is done, take off the lid and the slices of bacon, and skim off the fat. Put in a pint of rich veal gravy, and squeeze in the juice of an orange.

Partridge Pie To Be Eaten Cold

Truss and beat the breasts of six or eight young partridges very flat; singe and broil them upon a stove over a very clear charcoal fire. When they are cold, lard them; beat some bacon in a mortar, and mix it with the livers scalded and bruised. Put some of this into the partridges. Then make a seasoning with some sweet herbs, pepper, salt, nutmeg, mace, and some lemon peel shred very fine. Make a raised crust for the pie, and lay upon it a little of the stuffing of the livers of the partridges ; over that a little of the seasoning, and then lay in the partridges ; strew some of the seasoning over them; then put among them some bits of butter, and a little bacon cut very fine, with a few leaves of sweet basil, two or three bay-leaves, a few fresh truffles. Lay these amongst the partridges, and over them a few thin slices of bacon. Put on the lid, and send it to the oven. It will take three hours baking; after which it must stand to be cold.

A Woodcock Pie To Be Eaten Cold

The woodcock and partridge pie are made nearly alike, only the entrails are made use of. When the woodcocks are picked, put the entrails by, and truss them as for roasting. Make the breast-bone flat, and broil them over some clear charcoal. When they are cold, lard them all over; then pound some bacon in a marble mortar, mix it with the livers of the woodcocks, which also bruise, with two or three leaves of sweet basil. Cut the entrails very small, and mix them with the other seasoning. Raise the pie, lay at the bottom some of the stuffing, and put the rest into the birds, putting between them some pounded bacon and fresh butter mixed together, with a very little mace, pepper, and salt. When the pie is almost filled, take a cutlet, cut quite round a fillet of veal, and over that some slices of bacon cut very thin. Then put on the lid. It should stand three or four hours, according to the quantity of birds, and when it comes out of the oven, set it to cool.