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A Fore you go about your Baked meats, I shall give some dire∣ctions how to make your Paste, because some that may have occasion, may be ignorant therein.
IT is only done with boyling water, made very stiff, and molded so together that it may not crack; your Paste for your lesser cold baked-meats, as for foul, and the like, is to be made with fine flower, to every peck a pound and half of butter, and about the quantity of
eight eggs, casting away the whites of four, put your butter into your liquor, and when it is melted, pour it into a hole made in your flower, but not to your eggs, and put to it as much liquor as will work it up, so mingle it together with your eggs lying round about your flower; for if you should put your scalding liquor to your eggs at first, you would candle them, and take away their use and operation, in making your Paste any whit the better to stand; you are not to strive to make this Paste altogether so stiff as the other, yet it must be somewhat stiffer then your Paste for hot baked-meats, because you raise these higher then them; And the matter that you bake in these, will ask much more baking then your hot baked-meat; this must be well mold∣ed, that it may work as clear as wax; and to that end, let not your liquor be too vehement hot; the more butter you put in, the more colder let your liquor be; you may well upon that account, put in two pound of butter.
YOur Venison being boned and parboyled, you must lard it very thick with your best larding bacon, cut in square pieces about the bigness of the top of your finger, and as long; then season it with Pepper and Salt, only put Salt in your Pepper till it look grayish; if it be an hanch, you must cut it with your knife, till you make it fit for your coffin; if it be a side, you must take out the sinews, and the skin that is thereon, and cut off the neck part, to put under your best Venison; but your sides are more fitting to be baked to eat hot, and your hanches cold: now your coffin being made round, or four square with your Rye Paste, about a foot high, your best fashion is round; lay in sheets of lard in the bottom of your coffin, and strow in season∣ing, and then place in your Venison; if you please, you may sheet it with lard also on the top, then put on two pound of butter very smooth; so your lid being ready, indifferent thick, wet it, and lay it on, and close your Pie; so make a funnel upon your lid, with your garnish; so beat two or three eggs, with a spoonful of water, and a little flower, indore your baked meat with the same, with your wet∣ing brush made of feathers. This baked meat will ask six hours bake∣ing; take heed your Oven be not too hot at the top, to scorch the brims; when it comes forth of the Oven, if you will keep it any thing long, you must pour out all the liquor, for the gravie will pre∣sently putrifie it; otherwise you must do as you were taught before; then take off your butter clear from your gravie, and put it to your clarified butter, and fill up your Pie when it is cold; being thus done, it shall keep half a year; but being done
as aforesaid, it shall keep a twelvemoneth: keep your funnel stopped with a piece of butter.
TAke a great Leg of Veal, and cut off a large Fillet; then cut it into three pieces like Fillets, and parboil them: when they are cold, season them with a little Pepper beaten small, and Salt, Nut∣meg, Cloves and Mace; your Coffin being ready, put in the first Fillet, and strow on Time, and having slices of Bacon seasoned with Sage and Pepper, lay it on the top of the said Veal: then lay on the se∣cond Fillet, and do the like with another laying of Bacon; then lay on the third Fillet, and do the like: So strow on a little minced Time, and a little seasoning, with some large Mace, put on the butter, and close up the Pye. You must observe to beat all your Fillets of Veal with a Rolling-pin, or with a back of a Clever; put on your Funnel, garnish and indore your Baked-meat with Yolks of Eggs: Let this Baked meats be made with hot butter, paste, and fine flower: when it is baked and cold, fill it up with clarified butter.
YOu must first half boil a fair Calves head, then take out all the bones on both sides, and season it with the aforesaid sea∣soning, and lard it with Bacon and a little Lemmon pill; then having a Coffin large enough, not very high, nor very thick, but make it four square, lay on some sheets of Lard on the top, and butter, and it; when it is baked and cold, fill it with clarified butter.
FIrst, bone either Fawn or Kid, parboil, and lard them very thick with Bacon, then season them with a little fine Pepper, Nutmeg, Cloves, Mace, and as much Salt as you think fitting (cold baked meats ought to have more then hot) then take some savoury forst meat, and put into the belly, and so make it into the proportion as before it was boned: make your Coffin according to that proportion, with hot butter, paste, and put it in fairly, 〈◊〉〈◊〉 that it bear not down the sides: So put on your butter, and close it up, and when it is baked and cold, fill it up at the Funnel with clarified butter.
TAke a Hare and parboil him, and cut all the flesh clean from the bones, then take a good piece of Westphalie Bacon, or other lean Bacon well boiled, mince them all together, then beat them in a great morter, season it with Pepper, Salt, Cloves, Mace, and Nut∣meg, with a handful of minced sweet herbs put to it, a little Vinegar, and three Eggs; beat them again in the morter, till they come into a reasonable body, not too stiff: having your Coffin made in the form of a Hare, lay in part of this meat over the bottom, then lay a laying of Bacon, of square pieces as big as a Tobacco Pipe, so long as your meat, then lay in another laying of your meat: this do three or four times, till all the meat is gone, lay also a laying of bacon on the top of it. Note, that you must wash every laying with the yolks of eggs, and squeez it down with your hand, then put on butter, and close your Pye: You should at first also lay sheets of Lard at the bottom; set up the head and ears of your Hare in the fore-part of the Pye, in a funnel of paste, with a Garnish; and a funnel in the middle thereof, indored with of yolks Eggs beaten, and so bake it: when it is cold, fill it with clarified butter; this must be done with hot butter-paste: To carve when it is eating, you must begin at the tail, and cut through to the head, it will be all madderd in a body in your slices.
TAke a Hare, being parboiled, and break his bones with a chopping knife, that they start not up, and break your Pye; and also cut the sinews of the back and other parts, then lard them very well with bacon lard; season them with Pepper and Salt, a little Cloves, Mace, and Nutmeg: your Coffin being ready, in the proportion of a Hare, lay some leaves of lard underneath, seasoned with Pepper, minced Sage, and sweet herbs, so put in your Hare, only the head to be on the lid, as aforesaid; put in your butter, and close your Pye, indore it, bake it, and fill it with clarified butter when it is cold.
TAke a Loin of Pork and bone it, and cut part thereof into thin collops beaten with the Clever, also take as many collops of Veal thin beaten; season your Pork with Pepper, Salt, and minced Sage, season your Veal with Cloves, Mace, Nutmeg, and minced Time; put yalks of Eggs to each of your meats, and mingle them together, with
their several seasonings, then lay a laying of the Pork, in a form as you intend to make your pye, either round or otherwise; & then a laying of your Veal thereon, so continue till you have laid all your meat, then take a Rolling-pin and beat it well together into a body, put it into your Coffin made for that purpose, close it, indore it, bake it: when it is cold, fill it with clarified butter; let your Pork be the fat end of the Loyn, and both undermost and uppermost in your pye.
TAke your raw lean Brawn that is not useful to coller, and as much fat bacon, and mince them small together, then beat them in a morter, beat a good handful of minced Sage with them; season them with a good handful of Pepper and Salt, and a good quan••ity of beaten Ginger, pour in a little vinegar, and break in a couple of eggs; you may make a cold butter-paste, and drive out a sheet thereof, and lay in your meat in the form of a Brawn, and put in butter and bay leaves atop, and so close up your pasty: Let them be sent up to the table with an Apple in his mouth: if you please, you may bake it in a round pye or any other form.
WHen they are parboiled, take out the bones you can well take out, and lard your Rabbets, then season them as you did your Hare, put a good quantity of Savoury, Forst-meat, so put them into your Coffin prepared; put on butter and close your pye, bake it, and fill it with clarified butter when it is cold.
PIgeons being parboiled, stuffe them full of forst-meat, and Bacon in slices; being seasoned with Pepper and Salt, lay them into your Coffin prepared, and put betwixt each, one slice of bacon sea∣soned with Pepper and Sage; so close your pye, put on a funnel, and when 'tis baked and cold, fill it with melted butter.
WHen they are parboiled, take out the brest bones, and as many other as you can, not disfiguring the Fowl: then season the Fowl, and lard them, bake them, so fill them with butter.
BOne and lard your Turkey when it is parboiled, being seasoned with Pepper, Salt, with a little Cloves and Mace, put him into your Coffin prepared for it, lay on butter, and close it; put the head on the top with your garnish: Indore it, bake it, and fill it with clarified butter when it is cold.
OF your Herns, you must take out what bones that you can, not dis∣figuring the Fowl; so lard it, and season it with Pepper, Salt, and Cloves and Mace beaten; close it, and bake it, and fill it when it is cold with butter.
PUll all the gross feathers from the Swan clean, and all the down; then case your Swan, and bone it, leave all the flesh, lard it ex∣tream well, and season it very high with Pepper, Salt, Cloves and Mace; so having your Coffin prepared in the proportion of a Swan, made of Rye dough, put in your Swan, and lay some sheets of lard and bay leaves on the top, so put on butter and close it: put on the head and legs on the top, garnish and indore it, and bake it; when it is cold fill it up with clarified butter. Your skin being spread forth and dried, is good to make a stomacher for them that are apt to take cold in their brest. You may bake your Swan, if you please, being ordered as aforesaid, and not case it.
BReak the bones of your Goose and parboil him, then season him with Pepper and Salt, a little Cloves and Mace; if you please, you may bake a Rabbet or two with it, because your stubble-Geese are very fat, and your Rabbets dry, you need not lard either: Bake it in good hot butter paste. This is the Goodwifes pye upon the sea∣son, or against a good time; by the same Rules as aforesaid, you may bake any other gross flesh or fowl, according to its nature or quality.