140 Art of Cookery , 
fowls all down the back, and bone them ; firft the pigeon, then 
the partridge, cover them ; then the fowl, then the goofe, and 
then the turkey, which mu ft be large; feafon them all well firft, 
and lay them in the cruft, fo as it will look only like a whole 
turkey ; then have a hare ready cafed, and wiped with a clean 
cloth. Cut it to pieces ; that is, joint it; feafon it, and lay it as 
clofe as you can on one fide ; on the other fide woodcocks, moor 
game, and what fort of wild fowl you can get. Seafon them 
well, and lay them clofe ; put at leaft four pounds of butter into 
fehe pie, then lay on your lid, which muft be a very thick one,, 
and let it be well baked. It muft have a very hot oven, and 
will take at leaft four hours. 
This cruft will take a buftiel of flour* In this chapter you 
will fee how to make it. Thefe pies are often fent to London 
In a box as prefen ts j therefore the walls muft be well built. 
To make a goofe pie . 
HALF a peck of flour will make the walls of a goofe pie y 
made as in the receipts for cruft. Raife your cruft juft big enough 
to hold a large goofe ; firft have a pickled dried tongue boiled 
tender enough to peel, cut off the root, bone a goofe and a 
large fowl; take half a quarter of ap ounce of mace beat fine, 
a large tea-fpoonful of beaten pepper, three tea-fpoonfuls of fait ; 
mix all together, feafon your fowl and goofe with it, then lay 
the fowl in the goofe, and the tongue in the fowl, and the goofe 
in the fame form as if whole. Put half a pound of butter on 
the top, and lay on the lid. This pie is delicious, either hoc 
or cold, and will keep i great while. A flice of this pie cut 
down acrofs makes a pretty little fide-difh for fupper® 
jTo make a venifon pajly . 
TAKE a neck and breaft of venifon, bone if, feafon it with 
pepper and fait according to your palate. Cut the breaft in 
two or three pieces ; but do not cut the fat of the neck if you can 
help it. Lay in the breaft and neck-end firft, and the beft end 
of the neck on the top, that the fat may be whole ; make a 
good rich puff-pafte cruft, let it be very thick on the fides, a 
good bottom cruft, and thick a-top; cover the difti, then lay 
in your venifon, put in half a pound of butter, about a quarter 
of a pint of water, clofe your pafty, and let it be baked two 
hours in a very quick oven. In the mean time fet on the bones 
of the venifon in two quarts of w 7 ater, with two or three blades 
of mace, an onion, a little piece of cruft baked crifp and brown, 
a littfe 
