A Pigeon Pye.TRUSS and season your Pigeons with savoury Spice, lard them with Bacon, and stuff them with Forc'd|meat, and lay them in the Pye with the Ingredients for savoury Pyes, with Butter, and close the Pye. A Lear, a Chicken or Capon Pye, is made the same Way.A Neats-Tongue Pye.HALF boil the Tongues, blanch and slice them; season them with savoury Spice, with Blls, sliced Lemon and Butter, and close the Pye. When it is bak'd, pour into it a Ragoo.To pickle Oysters.TAKE a Quart of Oysters, and wash them in their own Liquor very well, till all the Grittiness is out; put them in a Sauce-pan or Stew pan, and in the Liquor over them, set them on the Fire, and scu them; then put in three or four Blades of Mace, a Spoonful of whole Pepper-cors; when you think they are boiled e|nough, throw in a Glass of white Wine; let them have a thorough Scald; then tak them up, and when they are cold, put them in a Pot, and pour the Liquor over them, and keep them for Use. Take them out with a Spoon.To Collar Eels.TAKE your Eel and cut it open; take out the Bones, and cut off the Head and Tail, and lay the Eel flt on a Dresser, and red Sage s fine as possible, and mix it with black Pepper beat, Nutmeg grated, and Salt, and lay it all over the Eel, and roll it up hard in little Cloths, and tie it up tight at een End; then set over some Water with Pepper and Salt, five or six Cloves, three or four Blades of Mace, and a Bay-leaf or two; boil it and the Bones and Head and Tail well together; then 0