crust, and bake it. As the maccaroni absorbs the gravy, there ought to be more to pour in, when it comes from the oven. A light sprinkling of cheese over each layer of maccaroni is an improvement. This pie may be made of fowl, or veal and ham. It is excellent. To be eaten hot.—The white chedder is as good as parmesan cheese.
Calf's Head Pie.
Clean and soak, then parboil the head for half an hour, with part of a knuckle of veal, or 2 shanks of mutton, in a very little water, with 2 onions, a bunch of parsley, and winter savory, the rind of a lemon, a few peppercorns, and 2 blades of mace. Take it up, and let it cool, cut it into neat pieces, skin and cut the tongue into small bits. Boil in the liquor a few chips of isinglass, till of a strong jelly. Spread a layer of thin slices of ham, or tongue, at the bottom of a dish, a layer of the head, fat and lean assorted, with forcemeat balls, hard-boiled yolks of eggs, and pickled mushrooms: then strew over salt, pepper, nutmeg, and grated lemon peel; put another layer of slices of ham, and so on, till the dish is nearly full; pour in as much of the jelly as there is room for, cover with a crust, and bake it. Good cold only, and will keep several days.
Sweetbread Pie.
Boil ½ a neck of veal and 2 lbs. gravy beef in 4 quarts of water, with ½ a tea-spoonful of grated nutmeg, and equal quantities of mace and cayenne, and a tea-spoonful of salt; simmer this till it is reduced to ½ pint, and strain it off. Put a good puff paste round your dish; put in 6 sweetbreads, stuffed with green truffles, and 12 oysters with their liquor (omit either or both, as you choose); but take care that the fish and meat are distributed; then fill the dish with the gravy, put on the top crust, and bake, in a quick oven, an hour and a quarter. To be eaten hot.
Pigeon, Rook, or Moorfowl Pie.
Season them inside with salt and pepper, and put in each a bit of butter, rolled in flour. (Some parboil the livers, minced with parsley, and put them inside also.) Lay a beef
