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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.