MAKE your crust ready, then take the thin collops of the best
end of a leg of veal, as many as you think will fill your pye.
Hack them with the back of a knife, and season them with salt,
pepper, cloves, and mace; wash over your collops with a bunch
of feathers dipped in eggs, and have in readiness a good handful
of sweet herbs shred small. The herbs must be thyme, parsley
and spinach, the yolks of eight hard eggs minced, and a few
oysters parboiled and chopped, some beef-suet shred very fine;
mix these together and strew them over your collops, then sprinkle
a little orange-flower water over them, and roll the collops up very
close, and lay them in your pye, strewing the seasoning over that
is left, put butter on the top, and close your pye. When it
comes out of the oven, have ready some gravy hot and pour into
your pye, one anchovy dissolved in the gravy, pour it in boil-
ing hot. You may put in artichoke-bottoms and chestnuts, if you
please. You may leave out the orange-flower water, if you don’t
like it.