MAKE a puff-paste crust, take two young chickens, cut them to
pieces, season them with pepper and salt, a little beaten mace,
lay a force-meat made thus round the side of the dish: Take
half a pound of veal, half a pound of suet, beat them quite fine
in a marble mortar, with as many crumbs of bread; season it
with a little pepper and salt, an anchovy with the liquor, cut
an anchovy in pieces, a little lemon-peel cut very fine and shred
small, a very little thyme; mix all together with the yolk of an
egg, make some into round balls about twelve, the rest lay round
the dish. Lay in one chicken over the bottom of the dish, take
two sweetbreads, cut them into five or six pieces, lay them all
over, season them with pepper and salt, strew over them half an
ounce of truffles and morels, two or three artichoke-bottoms cut
to pieces, a few cocks-combs, if you have them, a palate boiled
tender and cut to pieces; then lay on the other part of the chicken,
put half a pint of water in, and cover the pye. Bake it well,
and when it comes out of the oven, fill it with good gravy, lay
on the crust, and send it to table.