PARROT PIE  

Ingredients --: some paraqueets , a few slices of under done cold beef , 4 rashers of bacon , 3 hard boiled eggs , minced parsley and lemon peel , salt and pepper to taste , a little stock , paste to cover

Mode --: Line a pie dish with the beef cut in slices , over them place the paraqueets as pigeons would be , dredge over a little flour , then fill up with the bacon cut in strips , the egg in slices , strewing the seasoning between each , and put on top the remainder of the roast beef , pour in stock or water to nearly fill the dish , cover with a good crust and bake for 1 hour

Time --: 1 hour              Sufficient for 4 persons

                                                          VEGETABLE PIE 

Ingredients --: a small teacupful of green peas , 1 onion , 1 carrot , 1 turnip , 1 stalk celery , 1/2 oz. tapioca , 1 oz. butter , a teaspoonful flour , salt and pepper , paste to cover the pie

Mode --: stwe all the vegetables together in very little water until nearly cooked , cut the vegetables into small pieces and fill a pie dish with them , cover this with a crust , as a meat pie and bake until the crust is done , any other vegetables may be used for this pie , and a few mushrrooms are a great improvement to its flavour

Time --: 45 to 60 minutes           Sufficient for 4 persons

                                                         PUMPKIN PIE  

Ingredients --: Pumpkin , 6 eggs , 3 pints of milk , flavouring of mace , nutmeg or lemon , as prefered

Mode --: pare the pumpkin , take out the seeds , and stew till soft press through a sieve , and to each quart of the pulp allow the ingredients named above  , mix first with the pulp the sugar , then the yolks and the whites of the eggs , beaten separately , and the flavouring , and beat all together , line the rim of a buttered dish with puff paste , pouur in the mixture ,  and bake in a rather quick oven

Time --: 45 to 60 minutes

                                                 STEAK AND KIDNEY PIE

Ingredients --: 2 lbs. rump steak , 2 kidneys , salt and pepper to taste , suet crust made with milk , in the proportion of 6 oz. suet to  1lb. of flour

Mode --: Divide the steak into pieces about an inch square , and cut each kidney into 8 pieces , line the dish with crust made with suet and flour , leavinf a small piece to overlap the edge , cover the bottom with a portion of the steak and a few pieces of kidney ; season with salt and pepper add a little flour to thicken , and then add another layer of steak , kidney , and seasoning , when the dish is fulll , pour sufficient water , to come within 2 inches of the top , moisten the edges of the crust , cover the pie over and press the two crusts together , that the gravy may not escape , and turn up the overhanging paste

Wring out a cloth in hot water , flour it and tie up the pie, put it into a hot over for 1 1/2 hours  , Note --: mushrooms or diced oniion may also be added

Time --: 1 1/2 hours             Sufficient for 6 persons

                                                         FISH AND OYSTER PIE 

Ingredients --: 8 oz. haddock or cod , 2 dozen oysters  , salt and pepper , sufficient bread crumbs , 1/2 teaspoonful grated nutmeg , 1 teaspoonful finely chopped parsley , some made melted butter

Mode ---: Clear the fish from the bones , and put a layer of it in a pie dish , sprinkle with salt and pepper ; then a layer of bread crumbs , oysters , nutmeg , and chopped parsley , repeat this till the dish is full , cover with either browned bread crumbs or puff paste ; the ladder should be cut into strips , and laid in cross bars over the fish , with a line of paste first laid round the edge , before putting on the top , pour in some made melted butter , or a little thin white sauce , and the oyster liquor , and bake in a well heated oven for 45 minutes

Time --: 45 minutes     

                                                            APPLE PIE

Ingredients --: 2 lbs. apples , 4 oz. moistened sugar , 1/2 teaspoonful finely minced lemon peel , 1 tablespoonful lemon juice

Mode --: Make 1/2 lb. puff paste , place a border of it round the edge of  pie dish , fill with apples , pared, cored , and cut into slices ; sweeten , add the lemon peel and juice , and 2 or 3 tablespoonfuls of water ; cover with crust , cut it evenly round close to the edge of the pie dish , brush over top with white of an egg  ,and bake it in a hot oven from45 to 60 minutes , just before done sprinkle top with sifted sugar, serve with cheddar cheese or whipping cream

Time 45 to 60 minutes

                                                            RHUBARB PIE 

Ingredients --: 1/2 lb. puff crust , 7 large stalks rhurbarb , 1/4 lb. moist sugar

Mode --: Make a puff crust , line the edges of a deep pie dish with it , wash , wipe , and cut the rhubarb inti pieces about 1 inch long , if old and tough , string it , that is pare off the outside skin , pile the fruit high in the dish , as it shrinks in the cooking , put in the sugar , cover with crust , crimp the edges ,  brush top with well beaten egg white and bake in a well heated oven , from 45 to 60 minutes , just before done strew top with sifted sugar, bake 5 minutes more

Time 45 to 60 minutes

                                                                   EEL PIE                     

Ingredients --: 1 lb. eels , a little chopped parsley , 1 shallot , grated nutmeg , salt and pepper to taste , the juice of 1/2 a lemon , small quantity forcemeat , 1/4 pint goood gravy , puff paste

Mode --: Skin and wash the eels , cut into pieces 2 inches long , and line the bottom of the pie dish with forcemeat , put in the eels and sprinkle with the parsley , shallots , nutmeg , seasoning and lemon juice , and cover with puff paste , bake for 1 hour , make the gravy hot , pour into the pie and serve

Timee --: 1 hour  

                                                                    ROOK PIE 

Ingredients --: 4 rooks , 1/2 lb. puff paste , 1/4 lb. rump steak , 2 oz. butter , 3 eggs hard boiled

Mode --: Pick and clean the birds well , remove the heads and feet , and cut out the backbone of each , lay the rump steak in the pie dish , lay the birds on the meat , breast upwards , well season , put the butter in knobs , and add the hard boiled eggs , place your paste sheet over the top , bake for an hour in a good oven

Time --: 1 hour                         

                                                                  POTATO PIE  

Ingredients --: 2 lbs. of potatoes , 1 onion , 1/2 stick of celery , 1 oz. of butter , 1 oz. of sago , water or milk , paste to cover the pie , sseasoning

Mode --: Slice the potatoes and celery , fry the onion in 1/2 the butter , and fill a pie dish with them , strweing in the sago and seasoning , fill up with water or milk , and put on a cover of plain paste , madde with butter or oil , bake in a good oven for an hour or a little more

Time --: 1 hour           Sufficient for 4 or 5 persons

                                                          RABBIT PIE 

Ingredients --: 1 rabbit , a few slices of ham , salt and white pepper to taste , 2 blades pounded mace , 1/2 teaspoonful nutmeg , a few forcemeat balls , 3 hard boiled eggs , 1/2 pint gravy , puff crust

Mode --: Cut up the rabbit , remove the breast bone and bone the legs , put the rabbit , slices of ham , forcemeat balls , and hard eggs , by turns in layers , and season each with salt and pepper , pounded mace , and grated nutmeg , pour in about 1/2 pint water , cover with crust , and baked in a well heated oven for about 1 1/2 hours

Should the crust acquire too much colour , place a piece of paper over it to prevent its burning , when done , pour in at the top , through the hole in the middle of the crust , a little good gravy , which may be made of the breast and leg bones of the rabbit and 2 or 3 shank bones , flavoured with onion , herbs and spices

Time --: 1 1/2 hours                       Sufficient for 5 or 6 personss

                                                           GROUSE PIE 

Ingredients --: Grouse ; cayenne , salt , and pepper to taste ; 1 lb. rump stteak , 1/2 pint well seasoned broth , puff paste

Mode --: Line the bottom of a pie dish with the rump steak cut into neat pieces , and should the grouse be large , cut them into joints ; but if small , they may be laid in the pie whole ; season highly with salt , cayenne , and black pepper ; pour in the broth , and cover with puff ppaste ; brush the crust over with the yolk of an egg, and bake from 45 to 60 minutes , if the grouse is cut into joints , the backbones and trimmings will make the gravy , by stewing them with an onion , a little sherry , a bumch of herbs and a pounded blade of mace, thhis should be poured in after the pie is baked

Time --: 45 to 60 minutes