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76*
Of Pies.
in the ingredients by degrees, and it will be smooili and
not have lumps ; but for a plain batter pudding, the best
way is to strain it through a coarse hair-sieve, that it may
neither have lumps, nor the treadles of the eggs : and for
all other puddings, strain the eggs when they are beat.
It you boil them in wooden bowls, or china-dishes, butter
the inside before you put in your batter; and for all
baked puddings, butter the pan or dish before the nuddin*'
is put in.
OF PIES.
To make a Savonj Lamb or Veal Pie. Make a good puff-
paste crust, cut your meat in pieces, season it to your
palate with pepper, salt, mace, cloves, and nutmeg, finely
beat; lay it into your crust with a few lamb-stones and
sweetbreads, seasoned as your meat; also oysters and
force-meat balls, hard yolks of eggs, and the tops of
asparagus two inches long, first boiled green ; put but-
ter all over the pie, put on the lid, and set it on a quick
oven an hour and a half, and have ready the liquor, made
thus : take a pint of gravy, the oyster liquor, a gill of
red wine, and a little grated nutmeg; mix all together
with the yolks of two or three eggs beat, and keep it
stirring one wray all the time. When it boils, pour it
in your pie ; put on the lid again. Send it hot to table.
You must make liquor according to your pie.
A Mutton Pie. Take a loin of mutton, pare of the skin
and fat off the inside, cut it into steaks, season it well
with pepper and salt to your palate. Lay it in your crust,
fill it, pour in as much water as will almost fill the dish ;
put on the crust, and bake it well.
A Beef-steak Pie. Take fine rump-steaks, beat them
with a rolling-pin, then season with pepper and salt, ac-
cording to your palate. Make a crust, lay in your steaks,
fill your dish, and pour in water so as to half fill the
dish. Put on the crust, and bake it well.
