i^6 ' The Art of Cookery , 
*n the gravy; pour it in boiling hot. You may put in arti¬ 
choke-bottoms and chefnuts, if you pleafe. You may leave 
out the orange-flower water, if you don’t like it* 
To feafon an egg pie, 
BOIL twelve eggs hard, and {bred them with one pound of 
beef-fuet, or marrow fhred fine. Seafon them with a little 
cinnamon and nutmeg beat fine, one pound of currants clean 
wafhed and picked, two or three fpoonfuls of cream, and a little 
jack arid rofe water mixed all together, and fill the pie. When 
it is baked, ftir in half a pound of freih butter, and the juice of 
a lemon* 
To make a mutton pie* 
TAKE a loin of mutton, take off the (kin and fat of the in® 
fide, cut it into fteaks, feafon it well with pepper and fait to 
your palate. Lay it into your cruft, fill it, pour in as much 
water as will almoft fill the difh; then put on the cruft, and* 
bake it well* 
A beef Jleak pie, 
TAKE fine rump freaks, beat them with a rolling-pin, then 
feafon them with pepper and fait, according to your palate* 
Make a good cruft', lay in your fteaks, fill your difh, then pour 
In as much water as will half fill the difho Put on the crafty 
&nd bake it well* 
A ham pie . 
TAKE feme cold boiled ham, and ilice it about half an inch 
thick, make a good cruft, and thick, over the difh, and lay 
a layer of ham, fhake a little pepper over it, then take a large 
young fowl clean picked, gutted, wafhed, and finged ; put a 
little pepper and fait in the belly, and rub a very little fait on 
the outfide ; lay the fowl on the ham, boil fome eggs hard, put 
in the yolks, and cover all with ham, then ftiake lbme pepper 
en the ham, and put on the top-cruft. Bake it well, have ready 
when it comes out of the oven fome very rich beef gravy, enough 
to fill the pie ; lay on the cruft again, and fend it to table hot* 
A freih ham will not be fo tender; fo that I always boil my ham 
one day and bring it to table, and the next day make a pie of 
it. It does better than an unboiled ham. If you put two large 
fowls in, they will make a fine pie; but that is according to your 
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