in a flat pewter dish, with a rim of puff-paste round the edge; when
you have filled the pie with the meat, lay on forc'd-meat-balls, and
the yolks of some hard eggs, put in a little small gravy and butter;
when it comes from the oven take off the lid, put into it a little
white wine to your taste, and shake up the pie, so serve it up without
lid.


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