Savoury Patties

Take a quarter of a pound of beef suet, and a pound of the inside of a cold loin of veal, or the same quantity of cold fowl that has been either boiled or roasted, and chop them as small as possible with six or eight sprigs of parslay. Season them with pepper and salt, and half a nutmeg finely grated. Put them into a stewpan, with half a, pint of veal stock : thicken the gravy with a little flour and butter, and two spoonsful of cream: shake them over the fire two or three minute*, and fill the patties. The patties must be made in this manner: Raise them of an oral form, and bake them as for custards. Cut some long, narrow bits of paste, an.! bake them on a dusting-box, but not to go round, they bemg for handles. Fill the patties when quite hot with the meat, and set on the handles across the patties, when they will look like baskets.

Cheshire Pork Pie

Skin a loin of pork, and cut it into steaks. Season it with pepper, salt, and nutmeg, and make a good crust. Put into the dish a layer of pork, then a layer of pippins pared and cored, and sugar sufficient to sweeten it. Then place another layer of pork, and put in half a pint of white wine. Then lay some butter on the top, and close the pie.

French Pie

Put three quarters of a pound of butter to two pounds of flour, and make it into a paste, and raise the walls of the pie. Then roll out some paste thin as for a lid, and cut it into vine-leaves, or the figures of any moulds required. Beat the yolks of two eggs, and rub the outside of the walls of the pie with it, and lay the vine-leaves or other figures round the walls, and rub them over with the eggs. Fill the pie with the bones of the meat, to keep the steam in, that the crust may be well soaked ; for it must have no lid on when it goes to table. Then take a calf's head, wash and clean it well, and boil it half an hour. When cold, cut it in thin slices, and put it in a stewpan, with three pints of veal stock, and three sweetbreads cut thin. Let it stew an hour, with half an ounce of morels and the same quantity of truffles. Have ready two calf's feet boiled and boued ; cut them into small pieces, and put them into the stewpan, with a spoonful of lemon pickle, one of browning, some cayenne, and a little salt. When the meat is tender, thicken the gravy a little with butter and.Hour: strain it, and put in a few pickled mushrooms, but fresh ones are preferable, if they are to be had. Put the meat into the pie out of which the bones were taken, and lay the nicest part at the top. Have ready a quarter of a hundred of asparagus heads, and strew them over the top of the pie, having first poured in all the gravy.

Devonshire Squab Pie

Cover the dish with a good crust, and put at the bottom of it a layer of sliced pippins, and then a layer of mutton steaks cut from the loin, well seasoned with pepper and salt. Then put another layer or* pippins, peel some onions, and slice them thin, and put a layer of them over the apples. Then put a layer of mutton, and then pippins and onions. Pour in a pint of water, close up the pie, and hake it.