r paste, and then bake it for about an hour and
a-half.

No. 62. GIBLET PIE.

Giblets of fowls are always to be bought at a low price at most
poulterers'; when you have a mind to lay out 6_d._ or 1_s._ in this way,
first scald the necks and feet, to remove the feathers from the head and
the rough skin from the feet; split the gizzard and scrape out the
stones, etc., and the yellow skin therefrom, and when the giblets are
thoroughly cleaned, put them into a saucepan with some thyme, winter
savory, chopped onions, pepper and salt, and about a quart of water, and
set them on the fire to stew very gently for an hour, by which time the
liquor should be boiled down to half that quantity; then add two ounces
of flour and a little mushroom ketchup; stir all together, and put the
giblets into a pie-dish; cover this over with a dripping crust, and bake
it for about an hour and a quarter.

No. 63. A FISH PIE.

Cut up any kind of fish into pieces the size of an egg; season these
with chopped parsley, thyme, a little onion, pepper and salt, and put
them into a pie-dish, with a pint of water, well mixed with three
ounces of flour and a little mushroom ketchup; cover the pie with a
flour crust, or else with stiff mashed potatoes, and bake it for an hour
and a quarter.

No. 64. POTATO PIE.

Slice up four onions and boil them in a saucepan with two ounces of
butter, a quart of water, and pepper and salt, for five minutes; then
add four pounds of potatoes, peeled and cut in slices; stew the whole
until the potatoes are done, and pour them into a pie-dish; cover this
with stiff mashed potatoes, and bake the pie of a light brown colour.

No. 65. BACON ROLL-PUDDING.

Boil a pound of fat bacon for half an hour, and then cut it up into thin
slices. Peel six apples and one onion, and cut them in slices. Make two
pounds of flour into a stiff dough, roll it out thin; first lay the
slices of bacon out all over this, and then upon the slices of bacon
spread out the slices of apples and the slices of onion; roll up the
paste so as to secure the bacon, etc., in it; place the bolster pudding
in a cloth, tied at each end, and let it boil for two hours in a
two-gallon pot, with plenty of water.

No. 66. RABBIT PUDDING.

Skin and wash the rabbit, and cut it up in pieces; fry these brown with
a bit of butter, season with chopped onions, parsley, and winter savory,
pepper and salt, shake in a good spoonful of flour, moisten with a