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{(No.102)} A Neats Tongue Pye

Half boil the Tongues, blanch & slice
them, Season them with Savory spice
with Balls, Slic'd Lemon, & Butter, and
Close the pye, when tis bak'd take a
Pint of Gravy, sweetbreads, Pallats, &
Cocks Combs, tossed up & pour'd into the Pye

{(No.103) }A Pigeon Pye

Truss & season your Pigeons with
Savory Spice, lard them with Bacon,
and stuff them with forc'd meat lay on
Lamb stones, Sweet breads, and Butter and
Close the pye, A Hare, Chicken, or Capon
Pye is made the same way

{(No.104)} A Venison Pasty

Bone a side or haunch of Venison cut it
Square, & season it with pepper & salt make
it up in your aforesaid Pasty past, a peck
of flower, for a Buck Pasty, & 3 Quarters
for a doe, 2 pounds of Beef suet at the Bottom of your
Buck pasty & 1 1/2 pound of Ditto at the Bottom
for a doe, A Lamb pasty is made on the doe