N.B. The best end of a neck is the fine part for a pie, cut into chops,
and the chine bone taken away.

_Raised Pork Pie._--(No. 21.)

Make a raised crust, of a good size, with paste (as directed in No. 5),
about four inches high; take the rind and chine bone from a loin of
pork, cut it into chops, beat them with a chopper, season them with
pepper and salt, and fill your pie; put on the top and close it, and
pinch it round the edge; rub it over with yelk of egg, and bake it two
hours with a paper over it, to prevent the crust from burning. When
done, pour in some good gravy, with a little ready-mixed mustard (if
approved).

N.B. As the above is generally eaten cold, it is an excellent repast for
a journey, and will keep for several days.

_Eel Pie._--(No. 22.)

Take eels about half a pound each; skin, wash, and trim off the fin with
a pair of scissors, cut them into pieces three inches long, season them
with pepper and salt, and fill your dish, leaving out the heads and
tails. Add a gill of water or veal broth, cover it with paste (No. 2),
rub it over with a paste-brush dipped in yelk of egg, ornament it with
some of the same paste, bake it an hour; and when done, make a hole in
the centre, and pour in the following sauce through a funnel: the
trimmings boiled in half a pint of veal stock, seasoned with pepper and
salt, a table-spoonful of lemon-juice, and thickened with flour and
water, strained through a fine sieve: add it boiling hot.

_Raised Lamb Pies._--(No. 23.)

Bone a loin of lamb, cut into cutlets, trim them very nicely, and lay
them in the bottom of a stew or frying-pan, with an ounce of butter, a
tea-spoonful of lemon-juice, and some pepper and salt: put them over a
fire, and turn them and put them to cool; then raise four or five small
pies with paste (as No. 6), about the size of a tea-cup; put some veal
forcemeat at the bottom, and the cutlets upon it; roll out the top an
eighth of an inch thick, close and pinch the edges, bake them half an
hour, and when done take off the top, and pour in some good brown sauce.

_Beef-Steak Pudding._--(No. 24.)

Get rump-steaks, not too thick, beat them with a chopper, cut them into
pieces about half the size of your hand, and trim off all the skin,
sinews, &c.; have ready an onion peeled and chopped fine, likewise some
potatoes peeled and cut into slices a quarter of an inch thick; rub the
inside of a basin or an oval plain mould with butter, sheet