seasoned; put in as much water as will almost fill the pie, lay on the crust, and bake it, but not too much.
To make a chicken pie.
MAKE a puff-paste crust, take two chickens, cut them to pieces, season them with pepper and salt, a little beaten mace, lay in force-meat made thus round the side of the dish: take half a pound of veal, half a pound of suet, beat them quite fine in a marble mortar, with as many crumbs of bead; season it with a very little pepper and salt, an anchovy with the liquor, cut the anchovy to pieces, a little lemon-peel cut very fine and shred small, a very little thyme, mix all together with the yolk of an egg, make some into round balls, about twelve, the rest lay round the dish. Lay in one chicken over the bottom of the dish, take two sweet-breads, cut them into five or six pieces, lay them all over, season them with pepper and salt, strew over them half an ounce of truffles and morels, two or three artichoke-bottoms cut to pieces, a few cocks-combs, if you have them, a palate boiled tender and cut to pieces; then lay on the other part of the chicken, put half a pint of water in, and cover the pie; bake it well, and when it comes out of the oven, fill it with good gravy, lay on the crust, and send it to table.
To make a Cheshire pork pie.
MAKE a god crust, cover the dish all over, put at the bottom a layer of sliced pippins, strew over them some sugar, then a layer of mutton steaks cut from the loin, well seasoned with pepper and salt, then another layer of pippins; peel some onions and slice them thin, lay a layer all over the apples, then a layer of mutton, then pippins and onions, pour in a pint of water; so close your pie and bake it.
To make a Devonshire squab pie.
MAKE a good crust, cover the dish all over, put at the bottom a layer of sliced pippins, strew over them some sugar, then a layer of mutton steaks cut from the loin, well seasoned with pepper and salt, then another layer of pippins; peel some onions and slice them thin, lay a layer all over the apples, then a layer of mutton, then pippins and onions, pour in a pint of water; so close your pie and bake it.
