Fish Pie

Clean and cut fresh salmon, cod, turbot, soles, sturgeon, or haddocks, into middling-sized pieces; then roll them into a mixture of parsley, thyme, and eschalots chopped line, some beaten spices, powder of mushrooms or truffles, pepper, and salt; put them into a deep dish with some light forcemeat round; cover with puff paste; egg, and ornament the top with leaves of paste, bake it till the fish is thoroughly done: a quarter of an hour before it is to be sent to table, put into it some good strong cuilis with a little Madeira wine added to it.

Pork Pie

Take a piece of loin of pork with the rind and part of the under bone cut off; then cut into chops, season them with pepper and salt, cover them with puff paste, bake the pie, and when it is to be served up put into it cuilis, with the essence of two onions and a little mustard mixed with it.

N. B. I have directed puff paste to be used for meat pies, it having the best appearance when baked; but there is another mode which may be thought preferable; and which is, to mix together half a pound of sifted flour, six ounces of fresh butter, the yolks and whites of two eggs well beaten, and a little milk and salt; then knead it well.

Woodcock Pie

Bone three birds, fill them with light forcemeat, with the entrails and some green truffles pounded in it; put them into a deep dish with a little forcemeat round; cover with puff paste; egg and ornament the top, and when three parts baked, add to the birds a sauce made with the liquor of the bones of the woodcocks reduced almost to a g'laize; then add it to a gill of cullis, half a gill of Madeira wine; season to the palate with cayenne pepper and lemon juice.

N. B. Snipes may be done the same way,

Hare Pie

Case a young hare, wash it clean, cut it into pieces, daub it with slips of fat bacon rolled in sweet herbs and eschalots chopped very fine, and a small quantity of beaten spices, pepper and salt; put them into a stewpan with a gill of red port, and a pint of veal broth. Let the hare stew till three parts done, then put it into a deep dish with a quarter of the liquor and some forcemeat round; when cool cover it with puff paste, bake it till ten-tier; in the mean time strain the remainder of the liquor, season to the palate, thicken it with a little flour and water, reduce it to a moderate quantity and put it into the pie,

Puff For A Journey

Roll out a length of paste, the same quality as for a venison pasty; put a layer of forcemeat upon it, then slices of veal, ham, and a fowl boned, cut into pieces, and well seasoned; fold the paste together, wash it with yolk of egg, garnish it with the remainder of the paste and bake it; when it is done make a small opening in the top, and put into it some good cullis.

N. B. Or it may be rolled up instead of folding the paste together, and the ends well closed; and when baked to be set upright on one end, and the cullis put in the center.