Directions for Cookery, in its Various Branches

whatever milk or impurity may rise to the top. Have ready four pounds of flour sifted into a pan. Make a hole in the middle of it, and pour in the melted butter while hot. Mix it with a spoon to a stiff paste, (adding the beaten yolks of three or four eggs,) and then knead it very well with your hands, on the paste-board, keeping it dredged with flour till it ceases to be sticky. Then set it away to cool. Split a large goose, and a fowl down the back, loosen the flesh all over with a sharp knife, and take out all the bones. Parboil a smoked tongue; peel it and cut off the root. Mix together a powdered nutmeg, a quarter of an ounce of powdered mace, a tea-spoonful of pepper, and a tea-spoonful of salt, and season with them the fowl and the goose. Roll out the paste near an inch thick, and divide it into three pieces. Cut out two of them of an oval form for the top and bottom; and the other into a long straight piece for the sides or walls of the pie. Brush the paste all over with beaten white of egg, and set on the bottom the piece that is to form the wall, pinching the edges together, and cementing them with white of egg. The bottom piece must be large enough to turn up a little round the lower edge of the wall piece, to which it must be firmly joined all round. When you have the crust properly fixed, so as to be baked standing alone without a dish, put in first the goose, then the fowl, and then the tongue. Fill up what space is left with pieces of the flesh of pigeons, or of partridges, quails, or any game that is convenient. There must be no bones in the pie. You may add also some bits of ham, or some force-meat balls. Lastly, cover the other ingredients with half a pound of butter, and pat on the top crust, which, of course, must be