t, the
juice of half a lemon, and pour it into the pie boiling hot; line the
bottom of the dish with Hare stuffing (No. 379), or make it into
forcemeat balls.

Pies of game and wild fowl are made in like manner; and as the following
receipt for Pigeon pie.

_Savoury Pies, Pasties, and Patties._--(No. 12.)

The _piquance_ of pies may be regulated _ad libitum_, by sprinkling the
articles with zest (No. 255), curry powder (No. 455, and see Nos. 457
and 459), or by covering the bottom of the dish with any of the
forcemeats enumerated in Nos. 373 to 385, and making it into balls; lay
one ring of these, and another of hard-boiled eggs cut in halves, round
the top of the pie; and instead of putting in water, put strong gravy.
After the pies are baked, pour in through a funnel any of the various
gravies, sauces, &c.: truffles, mushrooms, wine, spices, pickles, &c.
are also added. See also Nos. 396 to 402.

MEM. These are dishes contrived rather to excite appetite than to
satisfy it. Putting meat or poultry into a pie is certainly the very
worst way of cooking it; it is often baked to rags; and very rarely
indeed does a savoury pie come to table that deserves to be introduced
to the stomach.

_Pigeon or Lark Pie._--(No. 13.)

Truss half a dozen fine large pigeons as for stewing, season them with
pepper and salt; lay at the bottom of the dish a rump-steak of about a
pound weight, cut into pieces and trimmed neatly, seasoned, and beat out
with a chopper: on it lay the pigeons, the yelks of three eggs boiled
hard, and a gill of broth or water, and over these a layer of steaks;
wet the edge of the dish, and cover it over with puff paste (No. 1), or
the paste as directed for seasoned pies (No. 2); wash it over with yelk
of egg, and ornament it with leaves of paste and the feet of the
pigeons; bake it an hour and a half in a moderate-heated oven: before it
is sent to table make an aperture in the top, and pour in some good
gravy quite hot.

_Giblet Pie._--(No. 14.)

Clean well, and half stew two or three sets of goose giblets: cut the
legs in two, the wing and neck into three, and the gizzard into four
pieces; preserve the liquor, and set the giblets by till cold,
otherwise the heat of the giblets will spoil the paste you cover the pie
with: then season the whole with black pepper and salt, and put them
into a deep dish; cover it with paste as directed in No. 2, rub it over
with yelk of egg, ornament and bake it an ho