wade Plain and Eafy . 137 
company, more or lefs* The larger the pie, the finer the meat 
eats. The cruft mu ft be the fame you make for a venifon pafty. 
You fhould pour a little ftrong gravy into the pie when yoa 
make it, juft to bake the meat, and then fill it up when it 
comes out of the oven. Boil forne truffles and morels and put 
into the pie, which is a great addition, and forne frefti mufti-- 
rooms, or dried ones. 
To make a pigeon pie. 
MAKE a puff-pafte cruft, cover your difii, let your pigeons 
be very nicely picked and cleaned, feafon them with pepper and 
fait, and put a good piece of fine frefti butter, with pepper and 
fait, in their bellies ; lay them in your pan, the necks, giz¬ 
zards, livers, pinions, and hearts, lay between, with the yolk 
of a hard egg and beef fteak in the middle ; put as much wa¬ 
ter as will alrnoft fill the difii, lay on the top-cruft, and bake 
it well, This is the beft way to make a pigeon pie; but the 
French fill the pigeons with a very high force-meat, and lay 
force-meat balls round the infide, with afparagus-tops, arti¬ 
choke-bottoms, muftirooms, truffles and morels, and feafon 
foigh ; but that is according to different palates. 
To make a giblet pie . 
TAKE two pair of giblets nicely cleaned, put all but the 
livers into a fauce-pan, with two quarts of water, twenty corns 
of whole pepper, three blades of mace, a bundle of fweet-herbs, 
and a large onion ; cover them dofe, and let them ftew very 
foftly till they are quite tender, then haye a good cruft ready, 
cover your difh, lay a fine rump fteak at the bottom, feafoned 
with pepper and fait; then lay in your giblets with the livers, 
and ftrain the liquor they were ftewed in, Seafon it with fait, 
and pour into your pie; put on the lid, and bake it an hour 
and a half. 
To make a duck pie. 
MAKE a puff-pafte cruft, take two ducks, fcald them and 
make them very clean, cut off the feet, the pinions, the neck, 
and head, all clean picked and fcalded, with the gizzards, li¬ 
vers and hearts ; pick out all the fat of the infide, lay a cruft 
all over the diih, feafon the ducks with pepper and fait, infide 
and out, lay them in your difii, and the giblets at each end 
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