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Updated: May 8, 2025
To make a HARE-PIE another Way. Take the flesh of a hare after it is skined, and string it: take a pound of beef-suet or marrow shred small, with sweet-marjoram, parsley and shalots, take the hare, cut it in pieces, season it with mace, pepper, salt and nutmeg, then bake it either in cold or hot paste, and when it is baked, open it and put to it some melted butter. To make PIG Royal.
Take a breast of mutton, bone it, and season it with nutmeg, pepper and salt, rub it over with the yolk of an egg; make a little forc'd-meat of veal or mutton, chop it with a little beef-suet, a few bread-crumbs, sweet herbs, an onion, pepper and salt, a little nutmeg, two eggs, and a spoonful or two of cream; mix all together and lay it over the mutton, roll it up and bind it about with course inkle; put it into an earthen dish with a little water, dridge it over with flour, and lay upon it a little butter; it will require two hours to bake it.
Notch it handsomely with a knife; and, if you choose, make a tulip of paste, and stick it in the middle of the lid, and lay leaves of paste round it. Fresh oysters will greatly improve a beef-steak pie. So also will mushrooms. Any meat pie may be made in a similar manner. A pound of beef-suet, chopped very fine. A pint of molasses. A pint of rich milk. Four eggs.
To make New-College Puddings: Grate a penny stale loaf, and put to it a like quantity of beef-suet finely shred, and a nutmeg grated, a little salt, some currants, and then beat some eggs in a little sack, and some sugar, and mix all together, and knead it as stiff as for manchet, and make it up in the form and size of a turkey-egg, but a little flatter; then take a pound of butter, and put it in a dish, and set the dish over a clear fire in a chafing-dish, and rub your butter about the dish till 'tis melted; put your puddings in, and cover the dish, but often turn your puddings, until they are all brown alike, and when they are enough, scrape sugar over them, and serve them up hot for a side dish.
Take and boil half a dozen eggs, half a dozen apples, a pound and a half of beef-suet, a pound of currans, and shred them, so season it with mace, nutmeg and sugar to your taste, a spoonful or two of brandy, and sweet meats, if you please. To make a sweet CHICKEN PIE.
To make a Calf's Foot Pudding: Take two calf's feet finely shred; then of biskets grated, and stale mackaroons broken small, the quantity of a penny loaf; then add a pound of beef-suet, very finely shred, half a pound of currants, a quarter of a pound of sugar; some cloves, mace and nutmeg, beat fine; a very little salt, some sack and orange-flower-water, some citron and candied orange-peel; work all these well together, with yolks of eggs; if you boil it, put it in the caul of a breast of veal, and tie it over with a cloth; it must boil four hours.
Take the fattest and whitest breast of veal you can get, cut off both ends and boil them for a little gravy; take the veal and raise up the thin part, make a forc'd-meat of the sweet-bread boil'd, a few bread-crumbs, a little beef-suet, two eggs, pepper and salt, a spoonful or two of cream, and a little nutmeg, mix'd all together; so stuff the veal, skewer the skin close down, dridge it over with flour, tie it up in a cloth, and boil it in milk and water about an hour.
Take a quart of Sheeps blood, and a quart of Cream; ten Eggs, the yolks and the whites beaten well together; stir all this Liquor very well, then thicken it with grated Bread, and Oat-meal finely beaten, of each a like quantity; Beef-suet finely shred and Marrow in little lumps: season it with a little Nutmeg and Cloves and Mace mingled with Salt, a little Sweet-marjoram, Thyme and Peny-royal shred very well together, and mingle them with the other things: Some put in a few Currants; then fill them in cleansed guts, and boil them carefully.
How to pot VENISON. Take your venison and cut it in thin pieces, season it with pepper and salt, put it into your pot, lay over it some butter and a little beef-suet, let it stand all night in the oven; when it is baked beat them in a marble mortar or wooden-bowl, put in part of the gravy, and all the fat you take from it; when you have beat it put into your pot, then take the fat lap of a shoulder of mutton, take off the out-skin, and roast it, when it is roasted and cold, cut it in long pieces the thickness of your finger; when you put the venison into the pot, put it in at three times, betwixt every one lay the mutton cross your pot, at an equal distance; if you cut it the right way it will cut all in diamonds; leave some of the venison to lay on the top, and cover it with clarified butter; to keep it for use.
Put a little pure Butter or Beef-suet to the Venison, before you put the cover on, unless it be exceeding fat. This must bake five or six hours or more as an ordinary Pasty. Then set it in again, to make an end of his baking and soaking.
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