Make a force meat chiefly of truffles, a small quantity of basil, thyme, parsley, knotted marjoram, the liver of any kind of game (if of woodcocks, that and the entrails, except the little bag), a small quantity of fat bacon, a few crumbs, the flesh of wild or tame fowls, pepper, and salt. Lard the breasts of pheasants, partridges, woodcocks, moor-game, or whatever game you have, with bacon of different sizes; cut the legs and wings from the backs, and divide the backs; season them all with white pepper, a little Jamaica pepper, mace, and salt; make a thick raised crust to receive the above articles; it is thought better than a dish, but either will do. Line it closely with slices of fine fat bacon, then cover it with stuffing, and put the different parts of the game lightly on it, with whole green truffles, and pieces of stuffing among and over it, observing not to crowd the articles, so as to cause them to be underbaked. Over the whole lay slices of fat bacon, and then a cover of thick common crust. Bake it slowly, according to the size of the pie, which will require a long time.

Some are made with a pheasant in the middle whole, and the other game cut up and put round it.