English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

back bone into the middle of the pie, put the meat about it with about three quarters of a pound of butter, and bake it in a puff-paste, but lay no paste in the bottom of the dish. 97. _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. 98. _To make_ PIG _Royal_. Take a pig and roast it the same way as you did for lamb, when you draw it you must not cut it up, when it is cold you must lard it with bacon, cut not your layers too small, if you do they will melt away, cut them about an inch and a quarter long; you must put one row down the back, and one on either side, then strinkle it over with a few breadcrumbs and a little salt, and set it in the oven, an hour will bake it, but mind your oven be not too hot; you must take another pig of a less size, roast it, cut it up, and lie it on each side: The sauce you make for a roast pig will serve for both. This is proper for a bottom dish at a grand entertainment. 99. _To roast_ VEAL _a savoury Way_. When you have stuffed your veal, strow some of the ingredients over it; when it is roasted make your sauce of what drops from the meat, put an anchovy in water, and when dissolved pour it into the dripping-pan with a large lump of butter and oysters: toss it up with flour to thicken it. 100. _To make a_ HAM PIE. Cut the ham round, and lay it in water all night, boil it tender as you would do for eating, take off the skin,