. 9.)

Take a neck, shoulder, or breast of venison, that has not hung too long;
bone them, trim off all the skin, and cut it into pieces two inches
square, and put them into a stew-pan, with three gills of Port wine, two
onions, or a few eschalots sliced; some pepper, salt, three blades of
mace, about a dozen allspice, and enough veal broth to cover it; put it
over a slow fire, and let it stew till three parts done; put the
trimmings into another saucepan, cover it with water, and set it on a
fire. Take out the pieces you intend for the pasty, and put them into a
deep dish with a little of their liquor, and set it by to cool; then add
the remainder of the liquor to the bones and trimmings, and boil it till
the pasty is ready; then cover the pasty with paste made like No. 5;
ornament the top, and bake it for two hours in a slow oven; and before
it is sent to table, pour in a sauce made with the gravy the venison was
stewed in, strained and skimmed free from fat; some pepper, salt, half a
gill of Port, the juice of half a lemon, and a little flour and butter
to thicken it.

_Mutton or Veal Pie._--(No. 10.)

Cut into chops, and trim neatly, and cut away the greatest part of the
fat of a loin, or best end of a neck of mutton (the former the best),
season them, and lay them in a pie dish, with a little water and half a
gill of mushroom catchup (chopped onion and potatoes, if approved);
cover it with paste (No. 2), bake it two hours; when done, lift up the
crust from the dish with a knife, pour out all the gravy, let it stand,
and skim it clean; add, if wanted, some more seasoning; make it boil,
and pour it into the pie.

Veal pie may be made of the brisket part of the breast; but must be
parboiled first.

_Hare Pie._--(No. 11.)

Take the hare skinned and washed, cut it into pieces, and parboil it for
two minutes to cleanse it; wash it well, and put it in a stew-pot with
six eschalots chopped, a gill of Port wine, a small quantity of thyme,
savoury, sweet marjoram, and parsley, tied in a bunch, four cloves, and
half a dozen allspice; cover it with veal broth, and stew it till half
done; pick out the prime pieces, such as the back, legs, &c. (leaving
the remainder to stew till the goodness is quite extracted); take the
parts preserved, and fill them into a dish with some water, and cover it
with paste as No. 2; bake it an hour; strain the gravy from the
trimmings, thicken it a little, and throw in half a gill of Por