An Umble Pie (Old Recipe)

Take the umbles of a buck, boil them and chop them as small as meat for minced pies, put to them as much beef suet, 8 apples, 1/2 lb. of sugar, 1 1/2 lb. of currants, a little salt, some mace, cloves, nutmeg, and a little pepper; then mix them together, and put it into a paste; add 1/2 pint of sack, the juce of 1 lemon and orange, close the pie, and when it is baked serve it up.

A Lumber Pie (Old Recipe)

Take 11/2 lb. of fillet of veal, mince it with the same quantity of beef suet, season it with sweet spice, 5 pippins, 1 handful of spinach, a hard lettuce, thyme, and parsley; mix it with a penny loaf grated, and the yolks of 2 or 3 eggs, sack and orange-flower water, 1 1/2 lb. of currants and preserves, with a caudle.

A Battaglia Pie (Old Recipe)

Take 4 small chickens, squab pigeons, and 4 sucking rabbits, cut them in pieces, and season them with savoury spice; lay them in the pie with 4 sweetbreads sliced, as many sheep's tongues and shivered palates, 2 pair of lamb sweetbreads, 20 or 30 cocks' combs, with savoury balls and oysters; lay on butter, and close the pie with a lear.

Minced Pie (Old Recipe)

Shred 1 lb. of neat's tongue parboiled, with 2 lbs. of beef suet, 5 pippins, and a green lemon peel; season it with 1 oz. of spice, a little salt, 1 lb. of sugar, 2 lbs. of currants, 1/2 pint of sack, a little brandy, the juice of a lemon, 1/4 lb. of citron, lemon, and orange peel; mix these together, and fill the pie.

A Lamb Pie With Currants (Old Recipe)

Take a leg and a loin of lamb, cut the flesh into small pieces, and season with a little salt, cloves, mace, and nutmeg; then lay the lamb in your paste, with as many currants as you think proper, and some Lisbon sugar; a few raisins, stoned and chopped small, and some forced meat balls, yolks of hard eggs, with artichoke bottoms, or potatoes boiled and cut in dice, with candied orange and lemon peel in slices; put butter on the top, and a little water; then close your pie. Bake it gently; when it is baked, take off the top and put in your caudle, made of gravy from the bones, some white wine and juice of lemon; thicken it with the yolks of 2 eggs and a bit of butter. When you pour in your caudle, let it be hot, and shake it well in the pie; then serve it, having laid on the cover.

Note. - If you observe too much fat swimming on the liquor of your pie, take it off before you pour in your caudle.

Eel Pie (Old Recipe)

Cut, wash, and season them with sweet seasoning and a handful of currants; butter and close it. Some omit the currants.