To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Take a Leg of Lamb, and divide it in∣to parts, with the one you must make some forced Meats, and the other slice into thin slices, then take four Chickens, four Pigeons, six Quails, six Larks, some Black-birds or Thrushes with other small Birds, and quar∣ter them, season them severally with bea∣ten Pepper, Cloves, Mace, Salt and Nutmeg,
mince also a handful of sweet Herbs and Parsley, with Beef-suet, and a handful of Currans, adding thereto some grated Bread; lay your Meat abroad, and spread these ingredients on them, then rowl them up into little Collers; let your Pye be sha∣ped round or Battalia like; let your Lamb lye in the bottom, your Pigeons and Chick∣ens next, and lastly your Larks and other small Fowl, over these spread bottoms of boiled Hartichokes, Sparagrass and Grapes, if in the Summer time otherwise, Ches∣nuts, Dates, Skirrets and Potatoes; you may also put some Lambstones, Marrow, sweet-Breads, and the yolks of two or three hard Eggs, putting Butter on your Pye, close it up; being baked, lair it with Anchovies dissolved in Claret, a little strong Broth and Gravy, with a grated Nutmeg, and a little drawn Butten beaten up with the yolks of two Eggs. This some call a Bastard Biss Pye.