Page:Art of Cookery 1774 edition.djvu/178

140 fowls all down the back, and bone them; first the pigeon, then the partridge, cover them; then the fowl, then the goose, and then the turkey, which must be large; season them all well first, and lay them in the crust, so as it will look only like a whole turkey; then have a hare ready cased, and wiped with a clean cloth. Cut it to pieces; that is, joint it; season it, and lay it as close as you can on one side; and the other side woodcocks, moor game, and what sort of wild fowl you can get. Season them well, and lay them close, put at lleast pour pounds of butter into the pie, then lay on your lid, which must be a very thick one, and let it be well baked. It must have a very hot oven, and will take at least four hours.

This crust will take a bushel of flour. In this chapter you will see how to make it. These pies are often sent to London in a box as presents; therefore the walls must be well built.

HALF a peck of flour will make the walls of a goose pie, made as in the receipts for crust. Raise your crust just big enough to hold a large goose; first have a pickled dried tongue boiled tender enough to peel, cut off the root, bone a goose and a large fowl; take half a quarter of an ounce of mace beat fine, a large tea-spoonful of beaten pepper, three tea-spoonfuls of salt; mix all together, season your fowl and goose with it, then lay the fowl in the goose, and the tongue in the fowl, and the goose in the same form as if whole. Put half a pound of butter on the top, and lay on the lid. This pie is delicious, either hot or cold, and will keep a great while. A slice of this pie cut down across makes a pretty little side-dish for supper.

TAKE a neck and breast of venison, bone it, season it with pepper and salt according to your palate. Cut the breast in two or three pieces; but do not cut the fat of the neck if you can help it. Lay in the breast and neck-end first, and the best end of the neck on the top, that the fat may be whole; make a good rich puff-paste crust, let it be very thick on the sides, a good bottom crust, and a thick a-top; cover the dish, then lay in your venison, put in half a pound of butter, about a quarter of a pint of water, close your pasty, and let it be baked two hours in a very quick oven. In the mean time set on the bones of the venison in two quarts of water, with two or three blades of mace, an onion, a little piece of crust baked crisp and brown,