Chap. XVII. – Meat Pies, pp.389-402.

[Old Scottish Recipes Contents]

General Observations.

• Beef Steak Pye
• A Rich Veal Pye
• Veal Olive Pye
  • Force Meat for the above Pye
• Mutton Pye
• Florentine of Veal or Lamb
• William’s Pye
• Veal or Chicken Pye and Parsley
• Sweetbread Pye
• Devonshire Squab Pye
• Rich Calf’s Feet Pye
• Pork Pye
• A Goose Pye
• Duck Pye
• Pigeon or Chicken Pye
• Thatched Roof, or Vermicelli Pye
• Pye of Fowls
• A Christmas Pye
• A Rabbit, or Shropshire Pye
• Partridge Pye
• Patriots’ Pye
• Maccaroni Pye
• Venison Pasty
• Mutton or Beef Pasty in Imitation of Venison, and equally good
• Marrow Pasty
• Force Meats for Savoury Pies
  • Force Meat Ingredients
• Force Meat for Fowls or Meat