1200. - Pigeon Pie

Line the bottom of a pie-dish with a pound of rumpsteak, cut into slices not too thin, seasoned with a little salt, pepper, and cayenne, and dipped into flour; have ready picked and drawn a couple of pigeons, cut off the feet, turn the legs in, fold up the pinions of .the wings, and lay them breast to breast upon the meat, have the yolks of four hard boiled eggs, which put at the sides.

sprinkle a little pepper and salt over the pigeons, lay a bay-leaf upon the top, pour in a little water, cover with paste, stick the feet in the top, and bake as directed for the last. The pigeons may be stuffed with a little veal stuffing, if handy.

1201. - Partridge Pie

Line the bottom of a pie-dish with slices of veal, cut moderately thick, and rather lightly seasoned with white pepper and salt; have ready picked, drawn, and trussed, a couple of. young partridges, pour one glass of sherry over the veal, one of water, and lay in the partridges breast to breast, laying a piece of fat bacon over each, cover with paste, sticking the feet of the partridges in the top of the pie, and bake as before.

1202. - Grouse Pie

Roast, very underdone, a couple of nice plump grouse; when cold, cut into joints, having the two wings, two legs, and the breasts in two pieces each, season them lightly, and lay them in a pie-dish, building them to form a dome, then break up the back-bone and other trimmings, which put into a stewpan, with a glass of sherry, a bay-leaf, an onion in slices, a few sprigs of parsley, three or four whole allspice, set the stewpan over the fire a few minutes until the wine boils, when add half a pint of brown sauce, and half a pint of broth, stir it over a fire until again reduced to half a pint, strain it through a sieve, over the grouse; when quite cold cover with paste, as directed for rump-steak pie, and bake in a very hot oven; about half an hour would be sufficient, as the paste requires to be laid on thinner, the contents of the pie having been previously cooked.

1203. - Pot Pie

Two pounds of veal meat, two pounds of flour, one-quarter of a pound of lard or butter, half a dozen potatoes, one-quarter of a pound of pickled pork, cut into small pieces. Make the paste very soft, and roll it very thin; put in the potatoes and meat, then the paste, layer after layer, with cold water enough to cover it; boil it half an hour slowly.

1204. - Eel Pie

Skin and cleanse three good-sized eels, which cut into pieces about two inches in length, put a good-sized bunch of parsley, thyme, and three bay-leaves, all tied together, into a stewpan, with an onion, into which you have stuck four cloves, a glass of port-wine, and a pint of broth, lay in the pieces of eels, and set them upon the fire to simmer for ten minutes, take them out, laying them upon a cloth to drain, skim off all the fat from the stock the eels were cooked in, to which add rather more than half a pint of brown sauce, let the whole boil until reduced to three parts of a pint, when dress the pieces of eels up in a pie-dish, strain the sauce over through a sieve, and when cold, cover with paste, as directed for rumpsteak pie, and bake about an hour in a moderate oven; serve it hot. If for a small pie they may be used raw, and season accordingly, after having rolled each piece in flour.