Pompeii
sausage meat, before the fowls are put in.
Then put on the top crust, pinch the edges, trim neatly, roll the scraps of paste thin and stamp out leaf shapes enough to cover the top. Leave a hole in the middle. Brush over with egg and water, tie greased paper outside the same as in baking a fruit cake; bake the pie in a slack oven three or four hours. Open the mould and take it off when the pie is nearly cold, and as no liquor is baked in the pie, some gravy made by boiling the bones of the fowl down rich enough to be jelly when cold, must be poured in the cavity left in the lid.
The renowned Perigord pie has the inside lined with slices of truffles set in liver paste seasoned with aromatic salt, and the filling is of fat goose livers and truffles, bacon on top and aspic jelly mixed with Madeira wine poured in while the pie is cooling.