or bacon on the top of your
rabbits. "This pie will ask two hours baking," says Mrs. Mary
Tillinghast, in page 29 of her 12mo. vol. of rare receipts, 1678.

_Raised French Pie._--(No. 18.)

Make about two pounds of flour into a paste, as directed (No. 5); knead
it well, and into the shape of a ball; press your thumb into the centre,
and work it by degrees into any shape (oval or round is the most
general), till about five inches high; put it on a sheet of paper, and
fill it with coarse flour or bran; roll out a covering for it about the
same thickness as the sides; cement its sides with the yelk of egg; cut
the edges quite even, and pinch it round with the finger and thumb, yelk
of egg it over with a paste-brush, and ornament it in any way fancy may
direct, with the same kind of paste. Bake it of a fine brown colour, in
a slow oven; and when done, cut out the top, remove the flour or bran,
brush it quite clean, and fill it up with a fricassee of chicken,
rabbit, or any other _entree_ most convenient. Send it to table with a
napkin under.

_Raised Ham Pie._--(No. 19.)

Soak a small ham four or five hours; wash and scrape it well; cut off
the knuckle, and boil it for half an hour; then take it up and trim it
very neatly; take off the rind and put it into an oval stew-pan, with a
pint of Madeira or sherry, and enough veal stock to cover it. Let it
stew for two hours, or till three parts done; take it out and set it in
a cold place; then raise a crust as in the foregoing receipt, large
enough to receive it; put in the ham, and round it the veal forcemeat;
cover and ornament; it will take about an hour and a half to bake in a
slow oven: when done, take off the cover, glaze the top, and pour round
the following sauce, viz. take the liquor the ham was stewed in; skim it
free from fat; thicken with a little flour and butter mixed together; a
few drops of browning, and some Cayenne pepper.

P.S. The above is, I think, a good way of dressing a small ham, and has
a good effect cold for a supper.

_Veal and Ham Pie._--(No. 20.)

Take two pounds of veal cutlet, cut them in middling-sized pieces,
season with pepper and a very little salt; likewise one of raw or
dressed ham cut in slices, lay it alternately in the dish, and put some
forced or sausage meat (No. 374, or No. 375) at the top, with some
stewed button mushrooms, and the yelks of three eggs boiled hard, and a
gill of water; then proceed as with rump-steak pie.