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YOu must make a very large Coffin, and cut it with Batlements, garnish the Coffin with as many Towers, as will con∣tain your several sorts of Fish; be sure to dry your Coffin well, and wash it over in the inside with the yolks of Eggs, and flowre it in the bottom to solder it, let the
Fish you design for your Pye be either broil∣ed or fryed brown; in the middle of your Pye place the head of a Salmon, cut pretty large beyond the Gills, forced and baked in an Oven, the heads of your other sort of Fish must stand upon forced meat; and place your Fish severally one opposite to the other in their several partitions, pouring over all your Fish, Oysters, Cockles, Prawns and Perriwinkles boiled up in their proper ••airs (as hath been formerly shown) and thickned up with drawn Butter, remember to place your forced heads over the battle∣ments.
Or you may make the like partitions upon a sheet of paste, in a dish with a stand∣ing battlement, set round the brims; in which partitions you may dish up all manner of shelled Fish with their distinct lairs.
Having parboil'd them, take out the meat and wash them very clean in the water they were boiled in, and a little White wine; then mince them small with the yolks of three or four new laid Eggs, season them with Salt, Nutmeg and Pep∣per, wringing therein the juyce of an O∣range
or two, then close them within tw•• sheets of paste, bake it, ice it, and ser•••• it up.
Scale your Carp and scrape off the slim•• then wipe it dry, and split it down the back then cut it into several pieces, not ve•• small, taking away the Milt or Spawn an•• Gall; having season'd it with Nutme•••• Pepper, Salt and beaten Ginger, lay so•••• Butter in the Pye-bottom, and put i•• thereon your pieces of Carp so seasone•• and upon them three or four Bay-leave•• five or six blades of large Mace, as man•• whole Cloves, some blanched Chesnut•• ••lices of Orange and sweet Butter, the close it up and bake it; being baked, liquo•• it with beaten Butter, the blood of th•• Carp, and some Claret wine; you ma•• bake great Oysters, and a couple of larg•• Onions with the Carp.
Scald, wash and draw a fair large Carp•• season it with Salt, Nutmeg and Pepper, and put it into a Coffin with good store of Butter cast on some Raisins of the Sun, the juyce of two or three Oranges, and
a top of all, some sweet Butter to keep all the rest moist; before you bake it, sprinkle on some Vinegar.
Having first scalded your Carp, season it with Pepper, Mace, Nutmeg, Cloves, Ginger and Salt, and lay him into a Coffin fit for him; then lay on the top thereof two or three Onions quarter'd, half a pint of large Oysters seasoned with Tyme, then put in the yolks of half a dozen hard Eggs with Butter thereon, then close up your Pye; when it is baked, pour in at the Fun∣nel a lair made of the Gravy of the Meat, drawn from it with some Claret wine, drawn Butter, beaten up with the yolks of two Eggs; having shaked it together, dish it up: you may bake a Carp seasoned with Raisins, Currans, Dates and Prunes; and then let your lair be Vinegar and But∣ter with Sugar, and the yolks of three new laid Eggs beaten.
Cleanse your Carp and bone it, then take a good fat Eel and mince them together; then season them with Nutmeg, Mace, Gin∣ger, Pepper, Cinamon and Salt, adding
thereto some Carraway seed, minced Le∣mon-pill, Currans, and the yolks of five o•• six hard Eggs chopped small, with slice•• Dates and Sugar; then laying some But∣ter in the bottoms of your Pyes, fill the•• with these materials, bake them and the•• ice them.
Take half a dozen Crabs, boil them and take the meat out of the shells, the•• season it a little with Nutmeg and Salt, af∣ter this strain the meat of the body with Claret wine, some Ginger, Cinamon, But∣ter and juyce of Orange; your Pye being made, put some Butter in the bottom there∣of, then lay in the Meat with Sparagus, bottoms of Hartichokes, yolks of three hard Eggs minced, large Mace, Grapes, Barberries, Dates, sliced Orange and Butter; when it is baked, liquor it with some of the meat out of the body, mingled with Cream or drawn Butter.
You may compound your Crab other∣ways, as thus: mince it with a fresh water Eel or Tench, and season them with Tyme, sweet Marjoram, and Winter-Savory, bea∣ten Nutmeg, Pepper and Salt; add here∣unto some roasted Chesnuts, bottoms of
Hartichokes, Sparagus boiled, and cut in∣to pieces as long as your thumb, with Pine∣apple seed and Grapes, fill your Pye here∣with; and being baked, liquor it with But∣ter, yolks of Eggs, Claret wine, and juyce of Oranges beaten up thick.
Take your silver fresh water Eels, skin and draw them, then season them with Salt, Pepper, Nutmeg, and a blade or two of large Mace; then cut them into pieces about four inches long, and lay them into your Pye, and cut into quarters two or three large Onions, lay thereon some sweet Butter, large Mace, Barberries or Goos∣berries; being baked, liquor your Pye with Butter, yolks of Eggs, and juyce of Orange beaten up together.
Take a large silver Eel, and having skin'd it, parboil it; then separate the Fish from the bones, and mince it with Pippins, Figs, Wardens and Raisins of the Sun, season it with Pepper, Mace, Cloves, Salt, Sugar, Saffron, Prunes, Currans, Dates and whole Raisins of the Sun, with Butter laid on the top; make your Pyes little in the form
of a Beaker; and when baked, liquor them with Butter, juyce of Lemon, Sugar and White wine.
Take fresh water Eels, and cut them into pieces about the length of your finger, season them with Pepper, Salt and Ginger, put them into a Coffin with half a pound of sweet Butter, and add to them great Raisins of the Sun, an Onion minced small, or Leeks cut grosly and so bake it.
Your Eels being skin'd, cleans'd and cut into pieces three inches long, put to them sweet Marjoram, Tyme, Winter-Savory, Onions or Leeks with Parsley minced small, then season them with Nutmeg, Mace, Pep∣per, Cloves and Salt; having coffin'd them, put all over them a quarter of a pound of Currans and Lemon sliced, over these put Butter, close it, and when it is baked, lair it with White wine and Vinegar, beaten up with the yolks of three Eggs, and some drawn Butter; pour this in at the Fun∣nel of the Pye, and shake it well toge∣ther.
Take Flounders, draw and wash them, then cut off their Finns and scotch them, then mingle Pepper, Nutmeg, Salt and Mace, and season them therewith; then take Leeks cut small, and strow over the bottom of your Pye; then put in your Flounders, and lay on them the meat of Lobster claws and tail cut into small pieces, the yolks of hard Eggs and Onions minced, with some Grapes or Goosberries if you have them: Lastly, put on Butter, and close your Pye; when baked, lair it with White wine and Parsley minced very small, with the meat of the body of a Lobster, drawn Butter, and the yolk of a new laid Egg, shake these together in your Pye, and serve it up hot to the Table.
Take pickled Herrings, and water them well, then strip the skins from them whole and lay them in a Tray, and put to them a pound of Almond paste; but you must first mince your Herrings with two Lights or Rows; add also seven or eight Dates, some grated Manchet, Sugar, Rosewater, a little Sack with Saffron, make all these
pretty stiff; then take your skins and fill them with this composition, then lay But∣ter in the bottoms of your Pyes, and lay in your Herrings with Dates, a top Goos∣berries, Currans and Butter, then close it, and when baked, liquor it with Butter, Vi∣negar and Sugar.
Or thus you may make minced Pyes of Herrings or Pilchards; first bone, skin and cleanse them, then mince them small with four or five Burgomy pears pared, or any other sort of Pear that is mellow and pleasant; put to these Raisins of the Sun, some Currans, Dates, Sugar, Cinamon, Ginger, Nutmeg, Butter and Pepper, min∣gle all these together, fill your Pyes; and being baked, liquor them with White wine Vinegar and Butter.
First boil it, and then take it from the skin and bones, and mince it with some Pip∣pins, season it with Ginger, Nutmeg, Pep∣per, Carraway seed, Cinamon, Currans, minced Raisins, Rosewater, minced Le∣mon-pill, Sugar, sliced Dates, White wine, Verjuyce and Butter, fill your Pyes here∣with, bake them and ice them, and serve them up hot to the Table.
You may mince your Haberdine or Stock-fish with yolks of hard Eggs chopped small, and all manner of sweet Herbs minced, mix them together, and season them as aforesaid, then liquor it with But∣ter, Verjuyce, Sugar and beaten Cinamon: Lastly, ice your Pye.
Garbidge your Lamprey, taking out the black blood which is like a string in the back, slit the back and pull it out, then sea∣son it with Nutmeg, Pepper and Salt; make your Pye round, then rowl your Lam∣prey as your Pye; lay two or three whole O∣nions in your Pye, and put in good store of Butter with two or three Bay-leaves, let it stand in the Oven three or four hours, then fill it up with Butter, and keep it for your use.
Take your Lamprey, and cut it open in the belly, then take out the back-bone; after this scald it, and scrape it well on the skinny side, season it on the inside with Pepper, Salt, Cloves, Mace, and a little minced Onion, then close it together, as if it were whole, then season the out side:
have in readiness a Coffin of Rye-dough, according to the wideness of your Lamprey, turn'd round therein: put in two great Onions in the middle, with Bay-leaves and Butter, so with your funnel, and garnish∣ing indore it and bake it; fill it up with clarified Butter when it is cold.
Take a Lump and skin him, then cut all the flesh from the bones into pieces bigger than your thumb, season it with several sorts of sweet Herbs, Cloves, Ginger, Mace, Salt and Pepper, with a handful of grated bread; your Pye being made, throw in∣to the bottom a handful of this seasoning, and put thereon your pieces of Fish, on them put Marrow, Oysters, the yolks of hard Eggs cut in halves, with sliced Le∣mon; lay on the top of that more sea∣soning, and then lay on the remaining pieces of your fish, and on the top of them strow on the rest of your seasoning; put a top of all good store of Butter, then close it up and bake it: when it is baked, lair it with White wine, Oyster liquor, drawn Butter, and the yolks of two or three Eggs, shake it well and serve it up.
Take a Lump and fley it, and split it in two, then season it with Nutmeg, Pepper and Salt, and lay it into a Coffin, and on it lay some Bay-leaves, large Mace, an O∣range sliced, Goosberries, Grapes, Barber∣ries and Butter, close it up; and when it is baked, liquor it with drawn Butter; you may bake it thus, in a dish or Pasty∣pan.
Take a Jole of Ling, and boil it till it be almost enough; then take off the skin, and season it with Pepper: having made your Pye, strow the bottom thereof with Onions minced very small, close it, and bake it; then take the yolks and whites of ten Eggs, and boil them between hard and soft; then mince them small, and put them into drawn Butter, toss them toge∣ther; then draw your Pye, cut open the lid, and pour this liquor all over it, then put on your lid and serve it up.
Let your Lump be skin'd, cleansed and
seasoned as aforesaid, and so put it into your Pye, then lay on sliced Ginger, large Mace, close it up, and put a Funnel there∣on; put it into an Oven, and let it stand till it be half baked, then draw it up with good sweet Sallet Oyl, then put it in again: when it is baked enough, draw it and cut it up, then beat three spoonsuls of Mustard, with some of the Oyl, and pour it there∣in, shake it well together, and serve it up.
Boil your Lobsters, then take the meat out of the shells, and let it stand till it be cold, then lard it with salt Salmon, or a salt Eel, and season it with Salt, Pepper and Nutmeg: having made your Pye, lay in the bottom thereof some sweet Butter, and on it some pieces of fresh Eel, or fresh Salmon, and on it a lair of Lobster, add to it some whole Cloves; and make thus three or four lairs: lay last of all some slices of fresh Eel or fresh Salmon, and some whole Cloves and Butter, then close it up, and when baked, fill it up with clarified Butter.
Or you may take the meat of a Lobster, prepared as aforesaid, and season it with
Nutmeg, Cinamon, Salt and Pepper, with a little Ginger; then lay it in a Pye made somewhat in the form of a very large Lobster, and lay on it some Dates cut in two, sliced Lemon, large Mace, Barber∣ries, yolks of hard Eggs chopt, and a pret∣ty quantity of Butter, close it up, and when baked, liquor it with White wine Vinegar, Butter and Sugar, and having iced it, dish it up.
Gut your Mullet, scale it and wash it, then dry it very well: having so done, lard it with a salt Eel, season it with Nutmeg, Pepper, Mace, Salt, and a little Ginger ve∣ry lightly; then stuff its belly with a pud∣ding made of grated Bread, sweet Herbs, and some fresh Eel minced, add to these the yolks of hard Eggs, an Anchovy wash∣ed and minced very small, some Nutmeg, and a little Salt; then lay it in your Pye: then lay on your Fish, Cockles, Prawns, Ca∣pers, yolks of hard Eggs minced small, Butter, large Mace and Barberries, close it up; and when it is baked, cut open the lid, stick it full of Lozenges, then fill it up with beaten Butter, laying on some slices of Lemon.
In the same manner you may bake Bace, Tench or Bream.
Take a good quantity of Muscles, wash them very clean, and then set them a boil∣ing, making the water to boil before you put them in; being enough, take them out of the shells, beard them very well, and cleanse them from stones and gravel: then take Leeks and some sweet Herbs, and mix them therewith, and chop them very small, adding thereunto some Nutmeg, Pepper and Salt, with the yolks of four hard Eggs minced small, put But∣ter at the bottom and top of your Pye, and close it up: being baked, liquor it with Butter, White wine, and slices of Lemon.
Save the liquor of your largest Oysters, season it with Pepper and Ginger, and put your Oysters therein with two or three blades of large Mace; then lay the Oysters with those ingredients into a Pye; add to them an Onion minced small, some Cur∣rans, and a quarter of a pound of Butter; when it is baked, cut open the lid, and put in a spoonful of Vinegar, with some drawn
Butter, shake it well together, and serve it up.
Take Oysters, Cockles, Shrimps and Craw-fish, and season them with Salt, Nut∣meg and Pepper; after you have well wash'd and cleans'd them from any kind of filth or gravel, then have in readiness Chesnuts roasted and blanched, Skirrrets boiled, blanched and seasoned; then have a Dish or Pasty-pan ready with a sheet of cool But∣ter paste, having laid some Butter in the bot∣tom, lay on your several sorts of Shell-fish, and on them your Chesnuts, Skirrets with sliced Lemon, large Mace, Barberries and Butter, close it, and when it is baked, fill it up (having cut open the lid) with But∣ter and juyce of Oranges beaten up thick: you must make the Paste after this manner, for every half peck of Flowre you must al∣low two pound and a quarter of Butter, and the whites of two Eggs, work it well together dry, then put cold Water to it, and your Paste is made, this is only fit for Pasties and Pasty-pans.
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them, season them with beaten Pepper, Salt, Cloves, Mace and Nutmeg; add to these some grated Bread, and withal take a good handful of Tyme, Parsley, Winter-Savory, a couple of Onions, and mince them very small; put all these materials into your Pye with Potato's boil'd, and Chesnuts boil'd and blanched, with the yolks of hard Eggs cut in halves: lay over all Marrow, sliced Lemon, large Mace, Butter, and so close your Pye, which must be made thin, since half an hour is sufficient to bake your ingredients therein contain'd; when it is baked, pour into it a lair made of White wine, Oyster liquor, two yolks of Eggs, and drawn Butter, shake it well to∣gether, and letting it stand a little while in the Oven, serve it up.
Parboil two quarts of large Oysters in their own liquor, throw a little Salt on them, and mingle them with some sweet Herbs minced small; fill your Pye, and put therein some large Mace, sliced Le∣••••on, a good handful of Marrow rowled in ••••••••ks of Eggs and Butter; when it is ba∣•••••••• ••ke Verjuyce, Sugar, Butter, a little
Pepper, and two Nutmegs grated, and liquor it therewith.
Take a pottle of large Oysters, parboil'd in their own liquor, beard them, and wash them in warm water from filth and gravel: having dryed them, mince them small, then season them lightly with Cinamon, Mace, Cloves, Salt, Pepper, Nutmeg, Carraway∣seed, a few Raisins of the Sun minced small, sliced Dates, Currans, Sugar, and half a pint of Claret, mingle these very well together; and having made your Pyes about the bigness and form of a Tumbler, putting Butter in the bottoms of the Pyes, fill them up herewith and bake them.
Draw your Pike and wash him well; then lard him with pickle Herring; then take a handful of sweet Herbs, another of Oysters, an Onion, and a little Lemon∣pill, mince them all together, add to them Nutmeg, Salt, Pepper, Mace and Cloves: then wash your Pike all over with the yolks of Eggs, both inside and outside, and with the aforesaid ingredients season him; have a Pye in readiness made into the form
of a Pike, and lay him therein with Horse∣radish scraped, and with two handfuls of Grapes all over him; having laid on a good piece of Butter, close and bake your Pye, then draw it and liquor it with Butter, White wine Vinegar, and the yolk of an Egg; you may add to your lair Oysters, Cockles, Shrimps, Prawns and Craw-fish, with the yolks of hard Eggs, Lemon, An∣chovies and Gravy.
Take a large Pike, scale him and cleanse him, then lard him with salt Eel, then make a forced meat of Fish, and stuff his belly therewith; then season him with Pepper, Cloves, Mace, Ginger and Nut∣meg beaten; then lay him into a Cossin of like form, and bake him, draw your Pye, and pour in at the Funnel, Butter, White wine, and the juyce of Lemon, set it by, and eat it when cold.
Make your Coffins very little, as to the form let them be round, triangle, or four square, or you may make them long to stand up an end; then take your Shell-fish and fry them in yolks of Eggs, Cinamon,
Ginger, Nutmeg, Cloves and Mace beaten together; when they are crisp and brown, fill your dryed Coffins with the Fish, put into a lair, made of drawn Butter, Cla∣ret wine and Oyster liquor, beaten up with the yolks of Eggs; they will instantly be baked.
Take a Salmon newly caught, scale, draw and wipe it dry, scrape the blood from the back-bone, scotch it on the backside, and season it with Cinamon, Nutmeg, Pepper, Salt, Carraways, and a little large Mace, and some Ginger; let the Pye be made in the form of a Salmon, and lay in the bottom thereof some Butter, then lay in your Sal∣mon, and put some whole Cloves thereon, some sliced Nutmeg, and good store of Butter, close it up, and baste it over with the yolks of Eggs or Water wherein Saf∣from hath been steeped; when it is baked, fill it up with clarified Butter.
Take the tail of a Salmon, and cut it in∣to collops quite through both sides, then butter your collops over and salt them, then half broil them; have a coffin in
readiness that is dryed in an Oven, and wash the bottom with the yolks of Eggs: then take a handful of sweet Herbs, the like of Oysters, a little Fennel, and an O∣nion all minced small, take a handful of all these together, and strow over the bot∣tom of your Pye, being first seasoned with Salt, Nutmeg, Cloves, Ginger and Pepper; then lay in your greatest pieces, strowing them over with the afore-recited seasoning, interlaying large seasoned Oysters with sliced Lemons, next lay on your smaller collops and serve them as the former; lay over all good store of Butter: being baked, pour in a lair which you must have in readiness made of White wine, Oyster liquor, and the yolks of two Eggs beater together, shake it well together and serve it up.
Take a Jole of Salmon, and a good silver Eel boned, skin'd and seasoned with Pepper, Salt, Nutmeg, Cinamon, beaten Ginger, Carraway-seed, Rosewater, But∣ter, Verjuyce, Sugar and Orange-pill minced small; mingle all these together with some sliced Dates and Currans; be∣fore you fill your Pies, put Butter
in the bottom, then bake them and ice them.
Scrape the scales off your Salmon, then wash and dry him; after this chine him and season him with good store of Salt, Pepper, Ginger, Mace and Cloves; then lay him on a sheet of Pasty-paste, bordering him round to form your Pye into the fa∣shion of a Salmon; then put in sliced Gin∣ger, Butter and large Mace on the top, then turn up the other half sheet of your Paste on the back, closing them on the bel∣ly side from head to tail, bringing him in∣to proportion with his finns, tail, head and gills: Lastly, scale him, leave a funnel to pour in Butter, when it is baked, and fet him aside to cool.
Take a Rand of Sturgeon, and cut it in∣to collops about the bigness of a Goose-Egg, then season them with Salt, Nutmeg, Ginger and Pepper: your Pye being made, put into the bottom some Butter, then your collops of Sturgeon with two or three Bay-leaves, some large Mace, whole Cloves, blanched Chesnuts, Goosberries or
Barberries, and some Butter; being baked, pour in a lair made of Butter, the blood of the Sturgeon and Claret wine boiled up and beaten together.
Take a Rand of Sturgeon, skin it, and wipe it dry, then cut it into large slices; then take a Carp or a good large Eel skin'd and boned, then season them with Salt, Nutmeg and Pepper; then let a Coffin be ready, and lay therein first Butter, then Sturgeon, then a lay of Eel, and next to that a lay of Tench, cut into slices and season'd as the former Fish; then begin with the first lay, and second it with the rest, till you have laid all your Fish into the Pye; but be sure to have your Sturgeon lye uppermost, and a top of all lay on sliced Nutmeg, sliced Ginger, some whole Cloves next; be not sparing of Butter, then close it up, and when it is baked, liquor it with clarified Butter: if you bake it in Pots, with the seasoning afore specified, you may keep it a long time.
Take a Rand of Sturgeon, and mince it very small, adding thereto some of the
fattest part of it; then take some Tyme, Marjoram, Winter-Savory, Sage, Parsley, Sorrel, Straw-berry-leaves, Violet-leaves, and Spinage, chop these all very small, and mingle them with your minced Sturgeon, add thereunto some grated white Bread, Salt, Nutmeg, Currans, Cinamon, yolks of Eggs, Cream, Sugar and Butter, fill up your Pye herewith, and close it; being baked, draw it and ice it.
Take some of the brawny part of the Sturgeon, with some of the fat of the bel∣ly, and chop them small; add hereunto either Carp, Tench, or fresh water Eel minced small, then season it with Carra∣way-seed, Ginger, Cinamon, Salt, Nutmeg and Pepper; put to these the yolks of six raw Eggs, and the quarters of four that are boiled hard, incorporate these together, and make them up into balls, and fill your Pye therewith, and lay a top some sliced Dates, large Mace, sliced Lemon, Grapes, Goosberries or Barberries, and Butter, close it up, and being baked, liquor it with But∣ter, White wine and Sugar.
Take your Stock-fish, and water it, then boil it tender, then lay it to cool, and after that take some of the whitest of the Fish and mince it small, add thereunto parboil'd Cur∣rans, Raisins of the Sun, season it with Nut∣meg, Pepper, Salt, and a piece of sweet Butter, then bake it, draw it, and cut open the lid, and squeeze in the juyce of two O∣ranges.
Scald your Tench, and scour it well; being washed clean, dry it: then take grated white Bread, sweet Cream, the yolks of three new laid Eggs, some parboil'd Currans, and some sweet Herbs minced small: Lastly, season it with Pepper and Nutmeg, and make it into a stiff pudding, and therewith fill your Tenches belly: sea∣son your Fish on the one side, with a little Pepper, Salt and Nutmeg; and put him into a deep Coffin with some Butter; then close it, and when baked draw it, and cut it open, then strow thereon some preserved Orange minced: after this take Vinegar, Butter, Nutmeg, Sugar, and the yolk of a new laid Egg, and boil them up
over a chafing-dish of coals, stirring it con∣tinually to keep it from curdling, then pour it into your Pye, and shaking it well toge∣ther serve it up.
Draw and wash your Turbut very clean, and cut off the finns, then scotch him on both sides, and season him with Tyme, sweet Marjoram, Winter-Savory, and other sweet Herbs with Salt, Pepper, Nutmeg, Cloves and Mace: this seasoning must be for the under side only; for the upper side take only Pepper, Cloves, Mace and Salt, rubbing it well into the scotches: having made your Pye into the shape or form of your Fish, dry it a little in an Oven, taking it out, wash it in the bottom with the yolks of Eggs, and strow thereon some minced Onions, and four or five Anchovies washed clean: then lay in your Turbut with the backside downward; lay about the sides of your Fish some forced fish-balls; with the Liver of your Turbut on the top, also a pint of large Oysters, and the yolks of eight hard Eggs chopped, with a pound of But∣ter: then put him into the Oven, and as be bakes, put into your Pye Butter, sup∣plying it continually, for it will require a
great deal: When baked, draw it, and fill it up with a lair made of White wine Vi∣negar, Oyster liquor, and the yolks of half a dozen Eggs beaten up together; shaking it together, let it stand a little while lon∣ger in the Oven; then draw it, and cut it open, garnishing it with fryed Oysters, stick∣ing it all over with toasts made of white Bread, and run it over with drawn Butter, thus serve it up.