Make two pounds of flour into a paste, as No. 602, and also two pounds of force-meat, mould three quarters of the paste into a ball, which, with a rolling-pin, roll to about half an inch in thickness and of an oval shape ; lay half the forcemeat in the centre, which spread over to within two inches of the rim, having prepared and sauted some veal and ham as directed for the veal and ham pie, No. 602, lay them alternately upon the forcemeat, with which again cover the meat, laying a pat of butter and a bay-leaf upon the top ; roll out the remainder of the paste of an oval shape, but much thinner than the other, damp the paste around with a little water, and lay the sheet of paste over, pressing it down with the finger and thumb, then wet the top, and bring up the paste at the sides, which will stick to it, thus forming a long square pie, with the trimmings of the paste form a few leaves, with which decorate it according to fancy, egg the whole well over, make a hole in the top, and bake two hours in a moderate oven; when done, pour in the gravy, as for pies made in moulds, and put by to serve cold. A square piece of puff paste laid upon the top, and ornamented previous to baking, is also a great improvement. Some gravy, as above, may of course be introduced.

You will perceive, my dear Eloise, from this one receipt, that any kind of poultry, game, or meat pies, might be made in the same manner. To carve, they should be cut across in thin slices through paste and all.

When we are alone I frequently make a very small one for luncheon, generally grating balf a pound of sausage meat, with which I mix an egg and a little chopped eschalots, frying the veal or lean bacon or ham, and Proceeding as for the larger ones; from three quarters of an hour to an our would be sufficient to bake it; at times I make it with a pigeon, partridge, or two plovers stuffed, and surrounded with forcemeat, but boned: they are very excellent hot.