ur and a half in a moderate
oven: in the meantime take the liquor the giblets were stewed in, skim
it free from fat, put it over a fire in a clean stew-pan, thicken it a
little with flour and butter, or flour and water, season it with pepper
and salt, and the juice of half a lemon; add a few drops of browning,
strain it through a fine sieve, and when you take the pie from the oven,
pour some of this into it through a funnel. Some lay in the bottom of
the dish a moderately thick rump-steak: if you have any cold game or
poultry, cut it in pieces, and add it to the above.

_Rump-Steak Pie._--(No. 15.)

Cut three pounds of rump-steak (that has been kept till tender) into
pieces half as big as your hand, trim off all the skin, sinews, and
every part which has not indisputable pretensions to be eaten, and beat
them with a chopper: chop very fine half a dozen eschalots, and add them
to half an ounce of pepper and salt mixed; strew some of the mixture at
the bottom of the dish, then a layer of steak, then some more of the
mixture, and so on till the dish is full; add half a gill of mushroom
catchup, and the same quantity of gravy, or red wine; cover it as in the
preceding receipt, and bake it two hours.

N.B. Large oysters, parboiled, bearded, and laid alternately with the
steaks, their liquor reduced and substituted instead of the catchup and
wine, will be a variety.

_Chicken Pie._--(No. 16.)

Parboil, and then cut up neatly two young chickens; dry them; set them
over a slow fire for a few minutes; have ready some veal stuffing or
forcemeat (No. 374 or No. 375), lay it at the bottom of the dish, and
place in the chickens upon it, and with it some pieces of dressed ham;
cover it with paste (No. 1). Bake it from an hour and a half to two
hours; when sent to table, add some good gravy, well seasoned, and not
too thick.

Duck pie is made in like manner, only substituting the duck stuffing
(No. 378), instead of the veal.

N.B. The above may be put into a raised French crust (see No. 18) and
baked; when done, take off the top, and put a ragout of sweetbread to
the chickens.

_Rabbit Pie._--(No. 17.)

Made in the same way; but make a forcemeat to cover the bottom of the
dish, by pounding a quarter of a pound of boiled bacon with the livers
of the rabbits; some pepper and salt, some pounded mace, some chopped
parsley, and an eschalot, thoroughly beaten together; and you may lay
some thin slices of ready-dressed ham