Fishmeagre Pie

Bone and cut into pieces a male carp; make it into a forcemeat with some of the roe, parsley, thyme, eschalots chopped very fine, a quarter of a pound of fresh butter, pepper, salt, a little beaten spice, half a pint of cream, four eggs, and crumb of french bread. Afterwards take pieces of eel, salmon, and skate, pass them with sweet herbs, pepper, salt, lemon juice, and a bit of butter. When they are cold, put some of the forcemeat at the bottom of a deep dish, and mix with the fish some stewed mushrooms, button onions, truffles and morells blanched, and the roe cut into pieces, and put them into the dish with more forcemeat round the top; then cover with puff paste, ornament with leaves of paste, egg it, and bake it. When it is to be served up cut a small hole in the center of the top and add a good cullis.

Raised Ham Pie, With Directions For Making A Raised Crust

Take water boiling hot, put a piece of fresh butter into it, and mix it with flour into a paste, and as it gets cold knead it several times, taking care it is of a good consistence but not too stiff, and then raise it into any shape you please. Have ready part of a ham boiled till half done, trim it to the shape of the crust, which must be big enough to put some light forcemeat at the bottom and round the ham when in the pie. Cover it with the same kind of paste, pinch round the top, and egg and ornament it. Just before it is set in the oven add half a pint of Maderia wine, bake it gently for four hours, and when it is to be served up add some good cullis, but be careful it is not too salt.

N. B. the following crust instead of the above may be used for chicken pies, as it will be more agreeable for eating. Rub with a sufficient quantity of flour for a mulling sized pie, the yolks of two raw eggs; then add boiling water with plenty of chopt suet in it and knead it well.

Raised Chicken Pie

Cut chicken into pieces, and put them into a stewpan, either blanched or not, with a bit of fresh butter, lemon juice, pepper and salt, parsley, thyme, eschalots chopped very fine, and a little pounded mace. When the chicken are half done put them on a dish, and when cold raise the crust, put light forcemeat at the botom, the chicken upon it, and more forcemeat round the top. Cover, bake gently, and when served up, cut off the lid, and add a ragout of sweet breads, cocks' combs, etc. etc. N. B. Rabbits and veal may be done in the same manner; as also pigeons, but they are to be put into the crust whole

Flat Chicken Pie (Or Tourte

Cut chicken into pieces, blanch them, and season with pepper and salt: then put a light forcemeat at the bottom of a deep dish, and upon it some of the chicken, some slices of throat sweetbreads seasoned, some stewed mushrooms, truffles and morells, and upon them the remainder of the chicken. Cover it with a puff paste, then egg and ornament the top with leaves of paste of the same kind, bake it of a nice colour, and when it is to be served up put into it a good cullis.

N. B. The chicken may be passed with sweet herbs, etc. and when cold put into the dish as above. Rabbits also may be done in the same manner.