96 THE BOOK OF FRUIT BOTTLING 
well together.” This is indeed a pie to set before a 
king! However, for size and quantity, if not quality, 
the Christmas pie noted in the Newcastle Chronicle 
of January 6, 1770, certainly beats the record, and is 
truly called a ‘‘ very great curiosity.” It was made by 
Mrs Dorothy Patterson, housekeeper at Howick, in the 
North Country. It was near nine feet in circumference, 
‘‘ weighs twelve stone, takes two men to carry to table, 
is fitted in a case on four small wheels, to move round 
the table.” The contents are catalogued, viz., ‘‘two 
bushels of flour, twenty pounds of butter, four geese, 
two turkeys, two rabbits, four wild ducks, two wood- 
cocks, six snipes, and four partridges; two neat’s- 
tongues, two curlews, seven blackbirds, and six pigeons.” 
How all this was prepared and cooked is not stated. 
The pie was brought from Howick to Berwick to be 
shipped for London, to appear at the table of Sir Henry 
Grey, Bart. 
I have no space to give the recipes for dressing a 
‘Pig au Pere-douillet,” or ‘En Malelote,” nor may I 
describe the manner of preparing ‘‘Pullets a la Sainte 
Menehout,” and I must pass over various ‘‘ Surprise 
Dishes,” and even refrain from mentioning how that 
you may make a ‘‘ Fat Lamb of a Pig.” ‘These recipes 
and many others are to be learnt by practising according 
to the precepts of the ‘‘ Whole Duty of Woman.” 
I must, however, insert some recipes for the famous 
‘‘Florendines Tarts and Pasties,” much in vogue two 
hundred years ago, and indeed quoted as ‘“ palatable 
confections ” for Christmas and other entertainments as 
late as the opening of the nineteenth century. Some of 
the ‘“‘ Florendines ” contained Scotch collops, oysters, or 
other savories. Others were of the nature of *‘ Sweets.” 
A ‘“‘Florendine” of a kidney of veal is made after this 
manner: ‘‘ You must take a kidney of veal, fat and all, 
with a little spinach, parsley and lettuce, three pippins, 
