The Art of Cookery , 
224. 
To make a pbtatoe pye. 
BOIL three pounds of potatoes, peel them, make a good cruft 
and lay in your difh ; lay at the bottom half a pound of butter, 
then lay in your potatoes, throw over them three tea-fpoonfols 
of fait, and a fmall nutmeg grated all over, fix eggs boiled hard 
and chopped fine, throw all over, a tea-fpoonful of pepper ftrew- 
ed all over, then halt a pint of white wine. Cover your pye, 
and bake it half an hour, or till the cruft is enough. 
To make an onion pye . 
WASH and pare fome potatoes, and cut them in flices, peel 
fome onions, cut them in llices, pare fome apples and flice 
them, make a good cruft, cover your difh, lay a quarter of a 
pound of butter all over, take a quarter of an ounce of mace 
beat fine, a nutmeg grated, a tea fpoonful of beaten pepper, three 
tea-fpoonfuls of fait, mix all together, ftrew fome over the but¬ 
ter, lay a layer of potatoes, a layer of onion, a layer of apples, 
and a layer of eggs, and fo on till you have filled your pye, 
ft re wing a little of the feafoning between each layer, and a 
quarter of a pound of butter in bits, and fix fpoonfuls of water. 
Clofe your pye, and bake it an hour and a half. A pound of 
potatoes, a pound of onions, a pound of apples, and twelve eggs 
will do. 
To make an or angea do pye. 
MAKE a good cruft, lay it over your difh, take two oranges, 
boil them with two lemons till tender, in four or five quarts of 
water. In the laft water, winch there mu ft be about a pint 
of, add a pound of loaf fugar, boil it, take them out and flice 
them into your pye ; then pare twelve pippins, core them and 
give them one boil in the fyrup ; lay them all over the orange 
and lemon, pour in the fyrup, and pour on them fome orange- 
ado fyrup. Cover your pye, and bake it in a flow oven halt an 
hour. 
To make a Jkirret pye * 
TAKE your fkirrets and boil them tender, peel them, flice 
them, fill your pye, and take to half a pint of cream the yolk of 
an egg, beat fine with a little nutmeg, a little beaten mace and 
a little fait; beat all together well, with a quarter of a pound of 
frefn butter melted, then pour m as much as your difh will hold, 
put on the top Cruft and bake it half an hour. You may put 
