High Veal Pie.
Veal, forcemeat balls, yolks of eggs, oysters, a little nutmeg, cayenne pepper, and salt, with a little water put into the dish.
Vegetable Pie.
Stew three pounds of gravy beef, with some white pepper, salt, and mace, a bundle of sweet-herbs, a few sweet almonds, onions, and carrots, till the gravy is of a good brown colour. Strain it off; let it stand till cold; and take off all the fat. Have some carrots, turnips, onions, potatoes, and celery, ready cut; boil all these together. Boil some greens by themselves, and add them to the pie when served up.
A Yorkshire Christmas Pie.
Let the crust be made a good standing one; the wall and bottom must be very thick. Take a turkey and bone it, a goose, a fowl, a partridge, and a pigeon, and season all well. Take half an ounce of cloves, the same of black pepper, and two table-spoonfuls of salt, and beat them well together; let the fowls be slit down the back, and bone them; put the pigeon into the partridge, the partridge into the fowl, the fowl into the goose, and the goose into the turkey. Season all well first, and lay them in the crust; joint a hare, and cut it into pieces; season it, and lay it close on one side; on the other side woodcocks, or any other sort of game; let them also be well seasoned and laid close. Put four or five pounds of butter into the pie; cover it with a very rich paste, put it in a very hot oven, and four hours will bake it.
A bushel of flour is about the quantity required for the paste.
Pineapple, to preserve in slices.
Pare the pines, and cut them in slices of about the same thickness as you would apples for fritters. Take the weight of the fruit in the best sugar; sift it very fine, and put a layer of sugar, then a layer of pineapple; let it stand till the sugar is entirely dissolved. Then drain off the syrup, and lay the pine in the pot in which you intend to keep it; boil the syrup, adding a little more sugar and water to make it rich; pour it, but not too hot, upon the fruit. Repeat this in about ten days; look at it now and then, and, if the syrup ferments, boil it up again, skim it, and pour it warm upon the pine. The parings of the pineapple boil in the water you use for the syrup, and extract all the flavour from them.