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