138 The Art of Cookery ; 
feafoned ; put in as much water as will almoft fill the pie, la f 
on the cruft, and bake it, but not too much. 
#0 make a chicken pie. 
MAKE a puff-pafte cruft, take two chickens, cut them t& 
pieces, feafon them with pepper and fait, a little beaten mace, 
lay a force-meat made thus round the fide of the difti: take half 
a pound of veal, half a pound of fuet, beat them quite fine in a 
marble mortar, with as many crumbs of bread j feafon it with a 
very little pepper and fait, an anchovy with the liquor, cut the 
anchovy to pieces, a little lemon-peel cut very fine and Aired 
fmall, a very little thyme, mix all together with the yolk of an 
egg, make fome into round balls, about twelve, the reft lay 
round the difti. Lay in one chicken over the bottom of the 
difti, take two fweet-breads, cut them into five or fix pieces, lay 
them all over, feafon them with pepper and fait, ftrew over 
them half an ounce of truffles and morels, two or three artichoke- 
bottoms cut to pieces, a few cocks-combs, if you have them, a 
palate boiled tender and cut to pieces ; then lay on the other part 
of the chicken, put half a pint of water in, and cover the pie; 
bake it well, and when it comes out of the oven, fill it with 
good gravy, lay on the cruft, and fend it to table. 
To make a Chejhire pork pie . 
TAKE a loin of pork, (kin it, cut it into fteaks, feafon it 
with fait, nutmeg, and pepper; make a good cruft, lay a layer 
of pork, then a large layer of pippins pared and cored, a little 
fugar, enough to fweeten the pie, then another layer of pork; 
put in half a pint of white wine, lay fome butter on the top, 
and clofe your pie. If your pie be large, it will take a pint of 
white wine. 
T0 make a Devonfhire fquabpiel 
MAKE a good cruft, cover the difti all over, put at the bot¬ 
tom a layer of fiiced pippins, ftrew over them fome fugar, then 
a layer of mutton fteaks cut from the loin, well feafoned with 
pepper and fait, then another layer of pippins; peel fome onions 
and flice them thin, lay a layer all over the apples, then a layer 
of mutton, then pippins and onions, pour in a pint ofwater; fo 
dole your pie and bake it. 
fo 
