115. To make a CALF’S FOOT PIE.

Take two or three calf’s feet, according as you would have your pie in bigness, boil and bone them as you would do for eating, and when cold cut them in thin slices; take about three quarters of a pound of beef-suet shred fine, half a pound of raisins stoned, half a pound of cleaned currans, a little mace and nutmeg, green lemon-peel, salt, sugar, and candid lemon or orange, mix altogether, and put them in a dish, make a good puff-paste, but let there be no paste in the bottom of the dish; when it is baked, take off the lid, and squeeze in a little lemon or verjuice, cut the lid in sippets and lay round.

116. To make a WOODCOCK PIE.

Take three or four brace of woodcocks, according as you would have the pie in bigness, dress and skewer them as you would do for roasting, draw them, and season the inside with a little pepper, salt and mace, but don’t wash them, put the trales into the belly again, but nothing else, for there is something in them that gives them a more bitterish taste in the baking than in the roasting, when you put them into the dish lay them with the breast downwards, beat them upon the breast as flat as you can; you must season them on the outside as you do the inside; bake them in puff-paste, but lay none in the bottom of the dish, put to them a jill of gravy and a little butter; you must be very careful your pie be not too much baked; when you serve it up take off the lid and turn the woodcocks with the breast upwards.

You may bake partridge the same way.

117. To pickle PIGEONS.

Take your pigeons and bone them; you must begin to bone them at the neck and turn the skin downwards, when they are boned season them with pepper, salt and nutmeg, sew up both ends, and boil them in water and white wine vinegar, a few bay leaves, a little whole pepper and salt; when they are enough take them out of the pickle, and boil it down with a little more salt, when it is cold put in the pigeons and keep them for use.

118. To make a sweet VEAL PIE.

Take a loin of veal, cut off the thin part length ways, cut the rest in thin slices, as much as you have occasion for, flat it with your bill, and cut off the bone ends next the chine, season it with nutmeg and salt; take half a pound of raisins stoned, and half a pound of currans well clean’d, mix all together, and lay a few of them at the bottom of the dish, lay a layer of meat; and betwixt every layer lay on your fruit, but leave some for the top; you must make a puff-paste; but lay none in the bottom of the dish; when you have filled your pie, put in a jill of water and a little butter, when it is baked have a caudle to put into it.

To make the caudle, see in receipt 177.

119.  MINC’D PIES another way.

Take a pound of the finest seam tripes you can get, a pound and a half of currans well cleaned, two, three or four apples pared and shred very fine, a little green lemon-peel and mace shred, a large nutmeg, a glass of sack or brandy, (which you please) half a pound of sugar, and a little salt, so mix them well together, and fill your patty-pans, then stick five or six bits of candid lemon or orange in every petty-pan, cover them, and when baked they are fit for use.