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YOu must first perboile your flesh & presse it, & when it is pressed, season it with pep∣per and salt whilest it is hot, then lard it, make your paste of rie flower, it must be very thick, or else it wil not holde, when it is seaso∣ned & larded, lay it in your pie, then cast on it before you close it, a good deale of cloues and Mace beaten small, and lay vpon that a good
deale of Butter, and so close it vp: but you must leaue a hole in the top of the lid, & when it hath stood two houres in the Ouen, you must fill it as full of vinigar as you can, and then stop the hole as close as you can with paste, and then set it into the Ouen again: your Ouen must bée verie hot at the first, and then your pies will keep a great while: the longer you kéep them the better wil they be: and when ye haue ta∣ken them out of the ouen, and that they be al∣most cold, you must shake them betwéene your hands, and set them with the bottom vpward, and when you set them into the Ouen, be well ware that one pie touch not another by more than ones hand bredth: Remember also to let them stand in the Ouen after the Vinegar be in, two houres and more.