This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Beef Pies are made of any Part, but the Rump is the best, and most generally used: bone it thoroughly, and lard it through and through with large Lardons, properly seasoned with all sorts of Spices, and sweet Herbs finely chopped; braze it with slices of Lard, a large faggot of sweet Herbs, whole Onions, all sorts of Roots, a good quantity of Butter, and a glass or two of Brandy; simmer it about four or five hours, until it is quite tender, then let it cool: Raise a good Paste, or make a Pie with Puff Paste; put the Beef into it with the slices of Lard upon it, and a little of the Braze-liquid without being skimmed; add a good bit of Butter to nourish it well; cover the Pie, garnish it with bits of Paste cut according to Fancy, baste it with Eggs beat up, and put it into a middling-heated Oven: If it is to be served hot, take out the Lard, skim off the Fat very clean, and add such Sauce or Ragout as you think proper: If it is to be served cold, for the second Course, let it cool as it comes out of the Oven, or you may even add some melted Butter and fresh Hog's Lard. - Observe that all Pies designed to deserved cold, ought to be more seasoned than for eating hot, as the Flavour of Spices and other Seasonings are stronger while warm.
According to the bigness of the Pie intended, cut a Fillet of Veal, and lard it after the same manner as directed for Beef; season it again over and under; before you put it in a railed Pie, place a few thin slices of Lard under and over the Meat with a good quantity of Butter; finish the Pie in regard to form and garnish-ing, according to fancy, and bake it three or four Hours; when it is almost done, put a glass of Brandy to it; let it cool thoroughly before using.
Cut part of a Leg of Mutton, and chop it with other Sorts of Meat, such as Hare, an old Rabbit, Fillet of Veal, bits of fresh Pork, old Partridges, or any kind of Meat as is most convenient; add a quarter or half a Pound of Beef Suet, chopped Ham, scraped Lard, chopped Truffles, Pistachio-nuts, four or five hard Yolks of Eggs, all sorts of Spices, sweet Herbs, and two glasses of Brandy; put it in a raised Crust Pie, bake it in a soak-ing Oven about five or six hours, and let it be cold before using. - This is in much the same nature as the Gateau de Lievre, only that this is done in Paste, and for that reason called a Pie.
Bone a Sucking Pig thoroughly, and lard the Legs and Shoulders in the same manner as the Veal, with all sorts of Spices and sweet Herbs finely chopped; put it into raised Crust Pic of its own length, and some of the same Seasoning under and over as you used for the larding, also some pounded scraped Bacon, well mixed with Butter, about half and half; cover it over with slices of Bacon, garnish the Pie with cut Paste as fancy leads you, and bake it about three or four hours: When it is almost done, put a glass of Brandy to it; let it be quite cold before using.