manner, and
put a layer of paste round the dish; then lay the meat, yolks of eggs
boiled hard, and oysters at the top: fill it with water. When taken out
of the oven, pour in at the top through a funnel some good boiled gravy,
thickened with cream and flour boiled up.

_Veal and Ham Pie._

Take two pounds of veal cutlets, or the best end of the neck, cut them
in pieces about half the size of your hand, seasoned with pepper and a
very little salt, and some dressed ham in slices. Lay them alternately
in the dish with forcemeat or sausage meat, the yolks of three eggs
boiled hard, and a gill of water.

_Veal Olive Pie._

Make your olives as directed in the receipt for making olives; put them
into a crust; fill the pie with water: when baked, pour in some good
gravy, boiled and thickened with a little good cream and flour boiled
together. These ingredients make an excellent pie.

_Beef Olive Pie._

Make your olives as you would common beef olives; put them into puff
paste, top and bottom; fill the pie with water, when baked, pour in some
good rich gravy.

_Pig, to barbicue._

The best pig for this purpose is of the thick neck breed, about six
weeks old. Season the barbicue very high with cayenne, black pepper, and
sage, finely sifted; which must be rubbed well into the inside of the
pig. It must then be sewed up and roasted, or, if an oven can be
depended upon, it will be equally good baked. The sauce must be a very
high beef gravy, with an equal quantity of Madeira wine in it. Send the
pig to table whole. Be careful not to put any salt into the pig, as it
will change its colour.

_Pig, to collar._

Have your pig cut down the back, and bone and wash it clean from the
blood; dry it well, and season it with spice, salt, parsley, and thyme,
and roll it hard in a collar; tie it close in a dry cloth and boil it
with the bones, in three pints of water, a quart of vinegar, a handful
of salt, a faggot of sweet-herbs, and whole spice. When tender, let it
cool and take it off; take it out of the cloth, and keep it in the
pickle.

_Pig, to collar in colours._

Boil and wash your pig well, and lay it on a dresser: chop parsley,
thyme, and sage, and strew them over the inside of the pig. Beat some
mace and cloves, mix with them some pepper and salt, and strew that
over. Boil some eggs hard, chop the yolks, and put them in layers across
your pig; boil some beet-root, and cut that into slices, and lay them
a