120. To make a savoury CHICKEN PIE.

Take half a dozen small chickens, season them with mace, pepper and salt, both inside and out; then take three or four veal sweet-breads, season them with the same, and lay round them a few forc’d-meat-balls, put in a little water and butter; take a little white sweet gravy not over strong, shred a few oysters if you have any, and a little lemon-peel, squeeze in a little lemon juice, not to make it sour; if you have no oysters take the whitest of your sweet breads and boil them, cut them small, and put them in your gravy, thicken it with a little butter and flour; when you open the pie, if there is any fat, skim it off, and pour the sauce over the chicken breasts; so serve it up without lid.

121. To roast a HANCH of VENISON.

Take a hanch of venison and spit it, then take a little bread meal, knead and roll it very thin, lay it over the fat part of your venison with a paper over it, tye it round your venison, with a pack-thread; if it be a large hanch it will take four hours roasting, and a midling hanch three hours; keep it basting all the time you roast it; when you dish it up put a little gravy in the dish and sweet sauce in a bason; half an hour before you draw your venison take off the paste, baste it, and let it be a light brown.

122. To make sweet PATTEES.

Take the kidney of a loin of veal with the fat, when roasted shred it very fine, put to it a little shred mace, nutmeg and salt, about half a pound of currans, the juice of a lemon, and sugar to your taste, then bake them in puff-paste; you may either fry or bake them.

They are proper for a side-dish.

123. To make BEEF-ROLLS.

Cut your beef thin as for scotch collops, beat it very well, and season it with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram, parsley, thyme, and a little onion shred small, rub them on the collops on one side, then take long bits of beef-suet and roll in them, tying them up with a thread; flour them well, and fry them in butter very brown; then have ready some good gravy and stew them an hour and half, stirring them often, and keep them covered, when they are enough take off the threads, and put in a little flour, with a good lump of butter, and squeeze in some lemon, then they are ready for use.

124. To make a HERRING-PIE of WHITE SALT HERRINGS.

Take five or six salt herrings, wash them very well, lay them in a pretty quantity of water all night to take out the saltness, season them with a little black pepper, three or four middling onions pill’d and shred very fine lay one part of them at the bottom of the pie, and the other at the top; to five or six herrings put in half a pound of butter, then lay in your herrings whole, only take off the heads; make them into a standing pie with a thin crust.

125. How to COLLAR PIG.