CONTENTS 
CHAP. VIII. 
Of Pies. 
pag. 
T O make a very fine fweet 
lamb or veal pye 134 
To make a pretty fweet lamb or 
veal pye ib 
A favoury veal pye ib 
To make a favoury lamb or veal 
pye 135 
To make a calf’s foot pye ib 
To make an olive pye ib 
To feafon an egg pye 136 
To make a mutton pye ib 
A beef (leak pye ib 
A ham pye ib 
To make a pigeon pye 137 
To make a giblet pie ib 
To make a duck pye ib 
A chicken pye 138 
A Chefhire pork pye ib 
A Devonfhire fquab pye ib 
An ox-cheek pye 139 
A Shropfhire pye ib 
A Yorkfhire Chriflmas pye ib 
A goofe pye 
To make a venifon pally 
A calf’s head pye 
To make a tort 
To make mince pies the bell 
Tort de moy 
To make orange or lemon 
To make different forts of 
pag. 
140 
ib 
141 
142 
way 
ib 
H3 
tarts 
ib 
tarts 
144 
ib 
ib 
Pafle for tarts 
Another palte for tarts 
Puff-pafte 
A good cruft for great pies 
A {landing cruft for great pies 
ib 
A cold cruft 
A dripping cruft 
A cruft for cuflards 
Pafte for crackling cruft 
145 
ib 
ib 
ib 
ib 
CHAP. IX. 
For a f aft-dinner, a number of good difhes, which you, may 
make ufe of for a table at any other time. 
pag. _ pag. 
A Peafe foop 146 To make onion foop 143 
A green peafe foop [ 147 To make an eel foop ib 
Another green peafe foop ib To make a crawfifti foop ib 
Soop meagre ib To make a muffei foop 149 
a To 
