New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

peas, should be dressed to eat with them. _Parsley Pie._ Lay veal or fowl at the bottom of a pie dish, seasoned. Take a colander full of picked parsley, cover the meat with it, and pour some cream into the dish, and a spoonful or two of broth. Cover with crust. _Potatoe Pasty._ Boil, peel, and mash potatoes as fine as possible; then mix pepper, salt, and a little thick cream, or, if you prefer it, butter. Make a paste, and, rolling it out like a large puff, put the potatoe into it, and bake it. _Turnip Pie._ Season mutton chops with pepper and salt: lay them in the bottom of a dish, reserving the ends of the bones to lay over the turnips; which cut and season, and lay over the steaks till the dish be full. Put two or three spoonfuls of water in, and cover with crust. You may add a little onion. _Shrimp Pie. Excellent._ Take a quart of picked shrimps: if very salt, only season with mace, and a clove or two in fine powder; but if not salt, mince two or three anchovies, mix with the spice, and season them. Put some butter at the bottom of the dish, and over the shrimps, and a glass of sharp white wine. Put a good light paste over. They do not require long baking. _Cornish Pies._ Scald and blanch some broad beans: cut mushrooms, carrots, turnips, and artichoke bottoms, and with some peas, and a little onion, make the whole into a nice stew, with some good veal gravy. Bake a crust over a dish, with a little lining round the edge, and a cup within to keep it from sinking: open the lid, and put in the fricassee made hot; seasoning to your taste. Shalots, parsley, lettuce, celery, or any sort of vegetables that you like, may be added. _Fish Pie._ Put slices of cod that have been salted a night; pepper, and between each layer put a good quantity of parsley picked from the stalks, and some fresh butter. Pour a little broth, if