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TAke your Geese and parboil them, then take out the Breast-bone with as many other bones as you can, with this proviso, you do not unshape your Fowl; then season them with Pepper and Salt, and lard them with good large Lard, and put them into a Coffin and bake them; when it is cold, fill it up with clarified Butter.
Take eight Chicken-peepers, four sweet-Breads
of Veal, as many Sheeps Tongues boiled tender, blanched and cut into thin slices with the sweet-Breads, half a dozen Larks or Sparrows, half a score Cocks∣combs, a pint and a half of great Oy∣sters parboil'd, and the marrow of four Marrow-bones; let all these be seasoned lightly with Pepper, Salt and Nutmeg; fill your Pye three quarters full with these ma∣terials, then take some Veal and mince it, with as much Marrow, a little grated Bread, the yolks of three Eggs, minced Dates, Salt, Nutmeg, sweet Marjoram, work up these with a little Cream, and make it into balls, and lay them into your Pye, with some Gravy, bottoms of Harti∣chokes, and some Butter over all, lay some Marrow, Chesnuts boiled and blanched, large Mace, and a handful of Goosberries, close up your Pye, and when baked, liquor it with a little Butter, juyce of Oranges and Claret wine.
Or you may bake them thus: having trust them, season them lightly as before, and put them into a Coffin, lay on them sliced Dates, with the Marrow of four Mar∣row-bones, some large Mace, six ounces of Eringo roots, some Grapes and Butter, close it up, and being half baked, liquor it
with a good quantity of Butter, Grapes, Verjuyce and Sugar, then bake it till it is enough, ice it and serve it up.
Season your Chickens after you have trust them, with Cloves, Salt, Pepper, Nutmeg beaten and Mace; then take some Parsley and Tyme and mince them small, and mould them into a ball with some Butter, and some of the aforesaid seasoning, stuff the bellies of your Chickens herewith, and then lay them into your Pye with sliced Lemons on the top of them, and the bot∣toms of boiled Hartichokes cut into square pieces, close it up, and when it is baked, take the yolk of an Egg, a grated Nutmeg, White wine, Gravy and Butter beaten up together, and lair it therewith.
Take half a dozen Chicken-peepers and truss them, season them with Nutmeg, Salt, Ginger and whole Mace, lay them into your Pye on their backs, and cover them with scalded Goosberries or Cabbage, Lettice, withsome Asparagus boiled, and Butter; when it is baked, liquor it with a pint of White wine, the yolks of half a
dozen Eggs, Sugar, and a quarter of a pound of Butter beaten up over the fire till it boileth.
Having trust and scalded your Chickens, season them with Pepper, Salt and Nutmeg, and lay them into a Pye with half a pound of Butter; when it is baked, cut it up, and lay on the Breasts of your Chicken some Grapes boiled in Verjuyce, Butter, Nut∣meg and Sugar, with the juyce of an O∣range or Lemon.
Your Capon being roasted and cold, take the flesh from the bones and slice it, but preserve the Thighs and Pinions, add to the flesh of your Capon four sweet-Breads, half a pint of Oysters, three Lamb∣stones, and season them all with Nutmeg, Salt, Cloves, Mace, minced Tyme, sweet Marjoram and Penniroyal; lay into your Pasty-pan a sheet of paste, and in the bottom thereof lay your Thighs and Pinions; and upon them strow a minced Onion, on these lay your flesh, and upon it the sweet-Breads, Lambstones and Oysters cut into halves, over all a handful of boiled and blanched Ches∣nuts,
put Butter on the top, and close your Pan; when it is baked, lair it with Claret wine, strong Broth, Gravy, drawn Butter, some Anchovies dissolved, with a grated Nutmeg, garnish it with slices of Lemon.
In the same manner you may bake a Turkey.
Truss them and parboil them, then season them with Pepper, Salt and Ginger, put them in deep Coffins with a good quan∣tity of Butter, and let the heads be vi∣sible.
Bone your Bustard, Peacock, Crane or Turkey, parboil and lard it with large Lard, then season it with Salt, Nutmeg and Pepper of each about two ounces and a half; your Pye being ready, lay in the bottom thereof some Butter, with some beaten Cloves, then lay in your Fowl with the rest of the seasoning thereon, with a good quantity of Butter, close it, baste it with Saffron water, and when
baked and cold, fill it up with clarified B••tter.
Having parboiled a young fleshy Hen, cut off the Legs, Wings and Merrythought, then flat the Carkass to lye handsome in the Pye; after this, season the flesh with Salt, Pepper, Cloves and Mace, and put it into a Coffin with Lambsto••cs sliced, sweet-Breads, Sausages, some Oysters, the yolks of hard Eggs, and two Onions cut in halves, put on half a pound of Butter and close your Pye; when it is baked lair it with Claret, strong Broth, beaten up with the yolk of an Egg, a grated Nutmeg and drawn Butter.
Slice the flesh from the bones of a young Hen, that hath been roasted or boiled, and is cold, and season it with sweet Marjoram, Tyme, Parsley, and a large Onion minced very small, with Cloves, Mace and Nutmeg beaten; then put your bones into the Pa∣sty-pan, first under-laying▪ it with a sheet of fine paste; let your sliced meat lye on the top hereof, and over all put Butter, then close it with another sheet of paste;
being baked, batter the yolks of half a do∣••en Eggs, being indifferent thick, put to them some strong broth, and a quarter of a pint of Claret wine, with some Parsley boiled green and shred small, stir all these together with a ladleful of drawn Butter; take out the bones before you put in this lai••, then stir all very well together; then stick the bones a top on the meat, and gar∣nish it with slices of Oranges or Le∣mons.
So bone your Hern, that you do not mishape it; then lard it, and season it with Pepper, Salt, Cloves and Mace beaten, then lay it into a Coffin, making the head▪ to ap∣pear out of the lid; when it is baked, fill it up with clarified Butter.
Take any of the aforesaid and bone them, and lard them with Lard as big as your little finger almost, then season them with Nutmeg, Pepper, Salt, and a few Cloves; your Pye being made, lay some Butter in the bottom thereof, then lay on your Fowls with good store of seasoning
and Butter; if you intend to eat it cold, then must you also, when it is baked and cold, fill it up with clarified Butter; if you would have your Pye to be eaten hot, sea∣son your Fowl but lightly, and put into your Pye with them Beef-suet, and some Veal▪ minced small, some sweet herbs, grated Nutmeg, Pepper, Salt; the yolks of four raw Eggs, bottoms of boiled Hartichokes, Grapes or Goosberries.
Take what quantity of them you think fit, truss them and parboil them, then sea∣son them with Pepper and Salt, then lay them in a Pye with Butter on the top and bottom, mingle amongst them some Mar∣row, and a few Chesnuts boiled and blanched.
Take a couple or more of wild Mal∣lards, and season them very well with Pep∣per and Cloves beaten, some Salt and a lit∣tle Nutmeg, lay them into a deep Coffin with store of Butter, and a couple of large Onions minced small; when baked, liquor your Pye with Butter only, or with an Anchovie.
Take a brace of Partridges and mince ••hem, mince the like quantity of Beef-suet, ••hen take Orangado and green Citron of ••ach two ounces; let the Meat be seasoned with beaten Cloves, Nutmeg, Mace, Salt and Sugar; mingle all these together, and close it up in Puff-paste: being baked, open it and put therein half a grain of Am∣ber-griese dissolved in Rosewater, stirring it well together serve it up.
Having made your Pye of a pottle of fine Flowre, and a quarter of a pound of Butter boiled in fair Water made up quick and stiff; then take half a dozen Stock∣doves or Pigeons, truss, wash, and wipe them dry, then season them with Nutmeg, Pepper and Salt of each two ounces and a half; laying some Butter in the bottom of the Pye, put in your Fowl and the re∣maining seasoning, with good store of But∣ter on the top; when it is baked and cold, fill it up with clarified Butter.
If you will eat your Pye hot, then use but half the seasoning, and when it is baked, lair
it with Butter, Verjuyce, Sugar, some sweet Marjoram boiled and chopt small, with the yolk of an Egg beaten up all toge∣ther.
Let your Swan, Whopper, or any other Sea-fowl be parboil'd, then boned, and af∣terwards larded; then take four ounces of Salt, three of Nutmeg, two of Pepper, and season your Fowl herewith, bake them in Rye-paste made up stiff with boiling liquor, if you will eat it cold; if hot, use but half the seasoning, and bake them in fine Paste liquor'd with Claret, Gravy, Butter, an Onion, Capers or Oysters. Thus you may bake Shovellers, Herns, Curlews, Gulls, Wild-Geese, Tame-Geese, and Muscovia Ducks.
In the first place uncase or skin your Swan, then bone him and lard the flesh, sea∣son it lightly with Pepper, Salt, Cloves and Mace; then make your Pye Swan-like of Rye dough, and lay your Swan therein, and upon it lay some sheets of Lard and Bay-leaves, and Buttter on the top of
that; close it up, and baste it with the ••olks of Eggs; when it is baked, fill it up ••ith clarified Butter.
Only pluck your Swan and skin it, not ••cald it, and take out the bones, then par∣••oil it, and season it with Salt, Pepper and Ginger; having larded it, put it into a deep Rye-coffin, with a good quantity of Butter; let it soak very well in the Oven, and being baked, pour in at the Funnel some molten Butter.
Having boned your Turkey, lard it with big Lard, then season it with Pepper, Cloves and Mace, Salt and Nutmeg; put into his belly some interlarded Bacon, some Rosemary, Bays, whole Cloves, whole Pepper and Mace, then let it steep all night in White wine; in the morning close it up in a sheet of course paste, and bake it in a Pan with the same liquor it was in, it will require four hours baking; when it is enough, serve it on a Pye-plate stuck with Rosemary and Bays, with Mustard and Sugar in saucers.
Parboil your Fowl, then bone and lard him, season him also with Pepper, Salt Cloves and Mace, put him into a deep Coffin with Butter on the top and bottom, let the head peep through the lid, then baste it with Saffron-water, and when baked and cold, fill it up with clarified Butter.
Having broken the bones of your Goose parboil him, then take Pepper, Salt, Cloves and Mace, and season him therewith; then take a couple of Rabbets and lard them very well, then make your Pye of good hot Butter paste; then lay in your Goose with a Rabbet-on each side, with store of Butter on the the top. This is the good House-wives standing Dish.