of the gravy, and when the pie is drawn, open the crust, and add the
gravy.


_Minced Pies_, A Foot Pie.

Scald neets feet, and clean well, (grass fed are best) put them into a
large vessel of cold water, which change daily during a week, then
boil the feet till tender, and take away the bones, when cold, chop
fine, to every four pound minced meat, add one pound of beef suet, and
four pound apple raw, and a little salt, chop all together very fine,
add one quart of wine, two pound of stoned raisins, one ounce of
cinnamon, one ounce mace, and sweeten to your taste; make use of paste
No. 3--bake three quarters of an hour.

Weeks after, when you have occasion to use them, carefully raise the
top crust, and with a round edg'd spoon, collect the meat into a
bason, which warm with additional wine and spices to the taste of your
circle, while the crust is also warm'd like a hoe cake, put carefully
together and serve up, by this means you can have hot pies through the
winter, and enrich'd singly to your company.


_Tongue Pie_.

One pound neat's tongue, one pound apple, one third of a pound of
Sugar, one quarter of a pound of butter, one pint of wine, one pound
of raisins, or currants, (or half of each) half ounce of cinnamon and
mace--bake in paste No. 1, in proportion to size.