1 42 The Art of Cookery 
an ounce of truffles and morels. Seafon with fak to your pafatej 
lioil and have half the brains boiled with fome fage ; beat 
them, and twelve leaves of fage chopped fine ; ftir all together* 
and give it a boil ; take the other part of the brains, and beat 
them with fome of the fage chopped fine, a little lemon-peel 
minced fine, and half a fmall nutmeg grated. Beat it up with 
an egg, and fry it in little cakes of a fine light brown ; boil fi& 
eggs hard, take only the yolks ; when your pie comes out of the 
oven take off the lid, lay the eggs and cakes over it, and pour 
the fauce all over. Send it to table hot without the lid. This 
is a fine diill; you may put in it as many fine things as you 
pleafe* but it wants no more addition. 
To make a tort . 
FIRST make a fine puff-pafte, cover your dife with the cruf?> 
make a good force-meat thus : take a pound of veal, and a pound 
of beef-fuet, cut them fmall, and beat them fine in a mortar* 
Seafon it with a fmall nutmeg grated, a little lemon-peel fered 
fine, a few fweet-herbs, not too much, a little pepper and fait, 
juft enough to feafon it, the crumb of a penny loaf rubbed fine ; 
mix it up with the yolk of an egg, make one third into balls, 
and the reft lay round the fides of the dife. Get two fine large 
veal fweet-breads, cut each into four pieces; two pair of lamb- 
ftones, each cut in two, twelve cocks-combs, half an ounce of 
truffles and morels, four artichoke-bottoms cut each into four 
pieces, a few afparagus-tops, fome frefe mufhrooms, and fome 
pickled ; put all together in your dife. 
Lay firft your fweet-breads, then the artichoke-bottoms, then 
the cocks-combs, then the truffles and morels, then theafpara-* 
gus, then the mufhrooms, and then the force-meat balls. Sea** 
fon the fweet-breads with pepper and fait; fill your pie with 
water, and put on the cruft. Bake it two hours. 
As to fruit and fife pies, you have them in the chapter for 
Lent. 
To make mince -pics the heft way. 
TAKE three pounds of fuet (bred very fine, and chopped as 
fmall as poilible, two pounds of raifins Honed, and chopped as 
fine as poilible, two pounds of currants nicely picked, wafeed, 
rubbed, and dried at the fire, half a hundred of fine pippins, 
pared, cored, and chopped fmall, half a pound of fine fugar 
pounded fine, a quarter of an ounce of mace, a quarter of an 
ounce of cloves, two large nutmegs; all beat fine; put al! to¬ 
gether 
