Page:Art of Cookery 1774 edition.djvu/23

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CONTENTS

CHAP. VIII.

Of Pies.

pag.
TO make a very fine sweet lamb or veal pye 134
To make a pretty sweet lamb or veal pye ib
A savoury veal pye ib
To make a savoury lamb or veal pye 135
To make a calf's foot pye ib
To make an olive pye ib
To season an egg pye 136
To make a mutton pye ib
A beef steak pye ib
A ham pye ib
To make a pigeon pye 137
To make a giblet pye ib
To make a duck pye ib
A chicken pye 138
A Cheshire pork pye ib
A Devonshire squab pye ib
An ox-cheek pye 139
A Shropshire pye ib
A Yorkshire Christmas pye ib
A goose pye 140
To make a venison pasty ib
A calf's head pye 141
To make a tort 141
To make mince pies the best way ib
Tort de moy 143
To make orange or lemon tarts ib
To make different sorts of tarts 144
Paste for tarts ib
Another paste for tarts ib
Puff-paste 145
A good crust for great pies ib
A standing crust for great pies ib
A cold crust ib
A dripping crust ib
A crust for custards ib
Paste for crackling crust

CHAP IX.

For a fast-dinner, a number of good dishes, which you may make use of for a table at any other time.

pag.
A Pease soop 146
A green pease soop 147
Another green pease soop ib
Soop meagre ib
To make onion soop 148
To make an eel soup ib
To make a crawfish soop ib
To make a mussel soop 149

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