To make a _Shropshire_ Pye.

Take a couple of Rabbits, and cut them in pieces; season them well with
Pepper and Salt; then cut some pieces of fat Pork, and season them in like
manner. Lay these into your Crust, with some pieces of Butter, upon the
bottom Crust, and close your Pye. Then pour in half a Pint of Water, and
red Wine mixt, and bake it. Some will grate the best part of a Nutmeg upon
the Meat, before they close the Pye, which is a very good way. This must be
serv'd hot.



To make a _Shropshire_ Pye, another way. From Lady _H._

Take Rabbits and Pork, cut and season'd as above; then make a Farce of the
Rabbits Livers parboil'd, and shred small; some fat Bacon shred small, some
sweet Marjoram powder'd, some Pepper and Salt, and made into a Paste, with
the Yolks of Eggs beaten; and then make this into Balls, and lay them in
your Pye, amongst the Meat, at proper Distances. Then take the Bottoms of
three or four Artichokes boil'd tender, and cut in Dice; and lay these
likewise amongst the Meat. Put in also some Coxcombs blanch'd; then close
your Pye, and pour in as much Wine and Water as you think convenient. Bake
it, and serve it hot.



To make artificial _Coxcombs._ From Mr. _Renaud._

Take Tripe, without any Fat, and with a sharp Knife pare away the fleshy