made "Plain and Eafyl 
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T\o make a favoury lamb or veal fie. 
MAKE a good puff-pafte cruft, cut your meat into pieces, 
feafon it to your palate with pepper, fait, mace, cloves, and nut¬ 
meg finely beat; lay it into your cruft with a few lamb ftones 
and fweetbreads feafoned as your meat, alfo fome oyfters and 
force-meat balls, hard yolks of eggs, and the tops of afpara- 
gus two inches long, firft boiled green ; put butter all over the 
pie, put on the lid and fet it in a quick oven an hour and a 
half, and then have ready the liquor, made thus: take a pint 
of gravy, the oyfter liquor, a gill of red wine, and a little grated 
nutmeg : mix all together with the yolks of two or three eggs 
beat, and keep it ftirring one way all the time. When it boils, 
pour it into your pie ; put* on the lid again. Send it hot to 
table. You muft make liquor according to your pie. 
To make a calf s foot pie . 
FIRST fet four calves feet on in a fauce-pan in three quarts 
of water, with three or four blades of mace; let them boil foftly 
till there is about a pint and a half, then take out your feet, ftrain 
the liquor, and make a good cruft ; cover your difh, then pick 
off the flefh from the bones, lay half in the difli, ftrew half a 
pound of currants clean wafhed and picked over, and half a 
pound of raifins ftoned ; lay on the reft of the meat, then fkim 
the liquor, fweeten it to the palate, and put in half a pint of 
white wine; pour it into the difh, put on your lid, and bake it 
an hour and a half. 
To make an olive pie . 
MAKE your cruft ready, then take the thin collops of the 
beft end of a leg of veal, as many as you think will fill your 
pie; hack them with the back of a knife, and feafon them 
with fait, pepper, cloves, and mace : wafh over your collops 
with a bunch of feathers dipped in eggs, and have in readinefs 
a good handful of fweet-herbs fhred fmalh The herbs muft be 
thyme, parfley, and fpinach, the yolks of eight hard eggs 
minced, and a few oyfters parboiled and chopped, fome beef-fuet 
fhred very fine ; mix thefe together, and ftrew them over your 
collops, then fprinkle a little orange-flour water over them, 
roll the collops up very clofe, and lay them in your pie, ftrew- 
ing the feafoning over what is left, put butter on the top, and 
clofe your pie. When it comes out of the oven, have ready 
fome gravy hot, and pour into your pie, one anchovy diffolved 
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