ace. When well pounded, put in some fresh
mushrooms. Raise a crust for the pie; cover the bottom with the
seasoning; put in the partridges, but no stuffing, and put in the
remainder of the seasoning between the birds and on the sides; strew
over a little mace, pepper and salt, shalots, fresh mushrooms, a little
bacon beaten very fine; lay a layer of it over them, and put the lid on.
Two hours and a half will bake it, and, when done, take the lid off,
skim off the fat, put a pint of veal gravy, and squeeze in the juice of
an orange.

_Rich Pigeon Pie._

Season the pigeons high; lay a puff paste at the bottom of the dish,
stuffing the craws of the birds with forcemeat, and lay them in the dish
with the breasts downward; fill all the spaces with forcemeat,
hard-boiled yolks of eggs, artichoke bottoms cut in pieces, and
asparagus tops. Cover, and bake it; when drawn, pour in rich gravy.

_High Veal Pie._

Veal, forcemeat balls, yolks of eggs, oysters, a little nutmeg, cayenne
pepper, and salt, with a little water put into the dish.

_Vegetable Pie._

Stew three pounds of gravy beef, with some white pepper, salt, and mace,
a bundle of sweet-herbs, a few sweet almonds, onions, and carrots, till
the gravy is of a good brown colour. Strain it off; let it stand till
cold; and take off all the fat. Have some carrots, turnips, onions,
potatoes, and celery, ready cut; boil all these together. Boil some
greens by themselves, and add them to the pie when served up.

_A Yorkshire Christmas Pie._

Let the crust be made a good standing one; the wall and bottom must be
very thick. Take a turkey and bone it, a goose, a fowl, a partridge, and
a pigeon, and season all well. Take half an ounce of cloves, the same of
black pepper, and two table-spoonfuls of salt, and beat them well
together; let the fowls be slit down the back, and bone them; put the
pigeon into the partridge, the partridge into the fowl, the fowl into
the goose, and the goose into the turkey. Season all well first, and lay
them in the crust; joint a hare, and cut it into pieces; season it, and
lay it close on one side; on the other side woodcocks, or any other sort
of game; let them also be well seasoned and laid close. Put four or five
pounds of butter into the pie; cover it with a very rich paste, put it
in a very hot oven, and four hours will bake it.

A bushel of flour is about the quantity required for the paste.

_Pineapple, to preserve in slices.