in the gravy; pour it in boiling hot. You may put in artichoke-bottoms and chesnuts, if you please. You may leave out the orange-flower water, if you don't like it.
To season an egg pie.
BOIL twelve eggs hard, and shred them with one pound of beef-suet, or marrow shred fine. Season them with a little cinnamon and nutmeg beat fine, one pound of currants clean washed and picked, two or three spoonfuls of cream, and a little sack and rose water mixed all together, and fill the pie. When it is baked, stir in half a pound of fresh butter, and the juice of a lemon.
To make a mutton pie.
TAKE a loin of mutton, take off the skin and fat of the inside, cut it into steaks, season it well with pepper and salt to your palate. Lay it into your crust, fill it, pour in as much water as will almost fill the dish; then put on the crust, and bake it well.
A beef steak pie.
TAKE fine rump steaks, beat them with a rolling-pin, then season them with pepper and salt, according to your palate. Make a good crust, lay in your steaks, fill your dish, then pour in as much water as will fill the dish. Put on the crust, and bake it well.
A ham pie.
TAKE some cold boiled ham, and slice it about half an inch thick, make a good crust, and thick, over the dish, and lay a layer of ham, shake a little pepper over it, then take a large young fowl clean picked, gutted, washed, and singed; put a little pepper and salt in the belly, and rub a very little salt on the outside; lay the fowl on the ham, boil some eggs hard, put in the yolks, and cover all with ham, then shake some pepper on the ham, and put on the top-crust. Bake it well, have ready when it comes out of the oven some very rich beef gravy, enough to fill the pie; lay on the crust again, and send it to table hot. A fresh ham will not be so tender; so that I always boil my ham one day and bring it to table, and the next day make a pie of it. It does better than an unboiled ham. If you put tow large fowls in, they will make a fine pie; but that is according to your
