made Plain and Eafy. 
To make an ox cheek pie . 
FIRST bake your ox cheek as at other times, but not too 
much, put it in the oven over night, and then it will be ready the 
next day ; make a fine puff-pafte cruft, and let your fide and top 
cruft be thick; let your difti be deep to hold a good deal of gra¬ 
vy, cover your difti with cruft, then cut off all the fiefti, ker¬ 
nels and fat of the head, with the palate cut in pieces, cut the 
meat into little pieces as you do for a hafh, lay in the meat, 
take an ounce of truffles and morels and throw them over the 
meat, the yolks of fix eggs boiled hard, a gill of pickled mufh- 
rooms, or frefh ones is better, if you have them ; put in a good 
many force-meatballs, a few artichoke-bottoms and afparagus- 
tops, if you have any. Seafon your pie with pepper and fait to 
your palate, and fill the pie with the gravy it was baked in. If 
the head be rightly feafoned when it comes out of the oven, it 
will want very little more; put on the lid, and bake It* When, 
the cruft is done, your pie will be enough. 
To make a Shropjhire pie . 
FIRST make a good pufF-pafte cruft, then cut two rabbits 
to pieces, with two pounds of fat pork cut into little pieces ; fea- 
fon both with pepper and fait to your liking, then cover your 
difh with cruft, and lay in your rabbits. Mix the pork with 
them, take the livers of the rabbits, parboil them, and beat 
them in a mortar, with as much fat bacon, a little fweet-herbs, 
and fome oyfters, if you have them. Seafon with pepper, fait, 
and nutmeg; mix it up with the yolk of an egg, and make it 
into bails. Lay them here and there in your pie, fome artichoke- 
bottoms cut in dice, and cocks-combs, if you have them ; 
grate a fmall nutmeg over the meat, then pour in half a pint of 
red wine, and half a pint of water. Clofe your pie, and bake 
it an hour and half in a quick oven, but not too fierce an 
,©ven. 
To make a Torijhire Chriftmas pie. 
FIRST make a good Handing cruft, let the wall and bottom 
be very thick ; bone a turkey, a goofe, a fowl, a partridge, and 
a pigeon. Seafon them all very well, take half an ounce of 
mace, half an ounce of nutmegs, a quarter of an ounce of cloves, 
and half an ounce of black pepper, all beat fine together, two 
large fpoonfuls of fait, and then mix them together. Open the 
fowls 
