rc'd-meat-balls, and
the yolks of some hard eggs, put in a little small gravy and butter;
when it comes from the oven take off the lid, put into it a little
white wine to your taste, and shake up the pie, so serve it up without
lid.

115. _To make a_ CALF'S FOOT PIE.

Take two or three calf's feet, according as you would have your pie in
bigness, boil and bone them as you would do for eating, and when cold
cut them in thin slices; take about three quarters of a pound of
beef-suet shred fine, half a pound of raisins stoned, half a pound of
cleaned currans, a little mace and nutmeg, green lemon-peel, salt,
sugar, and candid lemon or orange, mix altogether, and put them in a
dish, make a good puff-paste, but let there be no paste in the bottom
of the dish; when it is baked, take off the lid, and squeeze in a
little lemon or verjuice, cut the lid in sippets and lay round.

116. _To make a_ WOODCOCK PIE.

Take three or four brace of woodcocks, according as you would have the
pie in bigness, dress and skewer them as you would do for roasting,
draw them, and season the inside with a little pepper, salt and mace,
but don't wash them, put the trales into the belly again, but nothing
else, for there is something in them that gives them a more bitterish
taste in the baking than in the roasting, when you put them into the
dish lay them with the breast downwards, beat them upon the breast as
flat as you can; you must season them on the outside as you do the
inside; bake them in puff-paste, but lay none in the bottom of the
dish, put to them a jill of gravy and a little butter; you must be very
careful your pie be not too much baked; when you serve it up take off
the lid and turn the woodcocks with the breast upwards.

You may bake partridge the same way.

117. _To pickle_ PIGEONS.

Take your pigeons and bone them; you must begin to bone them at the
neck and turn the skin downwards, when they are boned season them with
pepper, salt and nutmeg, sew up both ends, and boil them in water and
white wine vinegar, a few bay leaves, a little whole pepper and salt;
when they are enough take them out of the pickle, and boil it down with
a little more salt, when it is cold put in the pigeons and keep them
for use.

118. _To make a sweet_ VEAL PIE.

Take a loin of veal, cut off the thin part length ways, cut the rest in
thin slices, as much as you have occasion for, flat it with your bill,
and cut off the bone ends next the c