Page:Art of Cookery 1774 edition.djvu/177



FIRST bake your ox cheek as at other times, but not too much, put it in the oven over night, and then it will be ready the next day; make a fine puff-paste crust, and let your side and top crust be thick: let your dish be deep to hold a good leal of gravy, cover your dish with crust, then cut off all the flesh, kernels and fat of the head. with the palate cut in pieces, cut the meat into little pieces as you do for a hash, lay in the meat, take an ounce of truffles and morels and throw them over the meat, the yolks of six eggs boiled hard, a gill of pickled mushrooms, or fresh ones is better, if you have them; put in a good many force-meat balls, a few artichoke-bottoms and asparagus-tops, if you have any. Season your pie with pepepr and salt to your palate, and fill the pie with the gravy it was baked in. If the head be rightly seasoned when it comes out of the oven, it will want very little more; put on the lid, and bake it. When the crust is done, your pie will be enough.

FIRST make a good puff-paste crust, then cut two rabbits to pieces, with two pounds of fat pork cut into little pieces; season both with pepper and salt to your liking, then cover your dish with crust, and lay in your rabbits. Mix the pork with them, take the livers of the rabbits, parboil them, and beat them in a mortar, with as much fat bacon, a little sweet-herbs, and some oysters, if you have them. Season with pepper, salt, and nutmeg; mix it up with the yolk of an egg, and make it into balls. Lay them here and there in your pie, some artichoke-bottoms cut in dice, and cocks-combs, if you have them; grate a small nutmeg over the meat, then pour in half a pint of red wine, and half a pint of water. Close your pie, and bake it an hour and a half in a quick oven, but not to fierce an oven.

FIRST make a good standing crust, let the wall and bottom be very thick; bone a turkey, a goose, a fowl, a partridge, and a pigeon. Season them all very well, take half an ounce of mace, half an ounce of nutmegs, a quarter of an ounce of cloves, and half an ounce of black pepper, all beat fine together, two large spoonfuls of salt, and then mix them together. Open the