nd of butter into three or four pieces, and lay on the top,
and bake it well.

_Ham and Chicken Pie._

Cut some thin slices from a boiled ham, lay them on a good puff paste at
the bottom of your dish, and pepper them. Cut a fowl into four quarters,
and season it with a great deal of pepper, and but a little salt; and
lay on the top some hard yolks of eggs, a few truffles and morels, and
then cover the whole with slices of ham peppered: fill the dish with
gravy, and cover it with a good thick paste. Bake it well, and, when
done, pour into it some rich gravy. If to be eaten cold, put no gravy.

_Hare Pie._

Cut the hare into pieces; season it with salt, pepper, and nutmeg, and
jug it with half a pound of butter. It must do above an hour, covered
close in a pot of boiling water. Make some forcemeat, and add bruised
liver and a glass of red wine. Let it be highly seasoned, and lay it
round the inside of a raised crust; put the hare in when cool, and add
the gravy that came from it, with some more rich gravy. Put the lid on,
and bake it two hours.

_Lumber Pie._

Take the best neat's tongue well boiled, three quarters of a pound of
beef suet, the like quantity of currants, two good handfuls of spinach,
thyme, and parsley, a little nutmeg, and mace; sweeten to your taste.
Add a French roll grated and six eggs. Mix these all together, put them
into your pie, then lay up the top. Cut into long slices one candied
orange, two pieces of citron, some sliced lemon, add a good deal of
marrow, preserved cherries and barberries, an apple or two cut into
eight pieces, and some butter. Put in white wine, lemon, and sugar, and
serve up.

_Olive Pie._

Two pounds of leg of veal, the lean, with the skin taken out, one pound
of beef suet, both shred very small and beaten; then put them together;
add half a pound of currants and half a pound of raisins stoned, half a
pound of sugar, eight eggs and the whites of four, thyme, sweet
marjoram, winter savory, and parsley, a handful of each. Mix all these
together, and make it up in balls. When you put them in the pie, put
butter between the top and bottom. Take as much suet as meat; when it is
baked, put in a little white wine.

_Partridge Pie._

Truss the partridges the same way as you do a fowl for boiling; then
beat in a mortar some shalots, parsley cut small, the livers of the
birds, and double the quantity of bacon, seasoning them with pepper,
salt, and two blades of m