TAKE a large fat gooſe, ſplit it down the back, and take all the bones out, bone a turkey and two ducks the ſame way, ſeaſon them very well with pepper and ſalt, with ſix woodcocks, lay the gooſe down on a clean diſh, with the ſkin-ſide down, and lay the turkey into the gooſe with the ſkin down, have ready a large hare cleaned well, cut in pieces, and ſtewed in the oven, with a pound of butter, a quarter of an ounce of mace beat fine, the ſame of white pepper, and ſalt to your taſte, till the meat will leave the bones, and ſcum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey ; take twenty-four pounds of the fineſt flour, ſix pounds of butter, half a pound of freſh rendered ſuet, make the paſte pretty thick, and raiſe the pie oval, roll out a lump of paſte, and cut it in vine leaves, or what form you pleaſe, rub the pie with the yolks of eggs, and put your ornaments on the walls, then turn the hare, turkey, and gooſe upſide-down, and lay them in your pie, with the ducks at each end, and the woodcocks on the ſides, make your lid pretty thick and put it on ; you may lay flowers, or the ſhape of the fowls in paſte, on the lid, and make a hole in the middle of your lid ; the walls of the pie are to be one inch and a half higher than the lid, then rub it all over with the yolks of eggs, and bind it round with three fold paper, and lay the ſame over the top ; it will take four hours baking in a brown bread oven ; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-diſh, cloſe it well up, and let it be eight or ten days before you cut it ; if you ſend it any diſtance, make up the hole in the middle with cold butter, to prevent the air from getting in.