The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.

Flesh of all sorts (excepting Fowl) baked in Pan or Pastry.

Battalia or Bisk-Pyes to be made according to each season of the whole year through∣out.

HAving form'd your Paste into the fa∣shion of a Castle, your ingredients to fill it must be several, viz. young Rabbits, Lambstones, sweet-breads, Pallates sliced, forced meat balls with Chickens, Peepers and Squobs, season all these with Salt, Pep∣per, Nutmeg, Cloves and Mace beaten small, with minced Tyme, also some Sausages and Oysters, if in season: If it be in May that you

make this Pye, you may then take the meat of a Lobster: Having all your ingredients ready by you, and fitted for your Pye, lay first your Rabbets cut in pieces into the Coffin with slices of Bacon; your Pige∣ons and Chicken being split, lay one half of a Chicken on each quarter of your Rabbet, then half a Lambstone, next half a Chicken, then a sweet Bread, and lastly your forced meats; over all strow on your Pallates, with Oysters, the Marrow of three bones dipt in the yolks of Eggs, two handfuls of blanched Chesnuts, with some Pine-Apples, laying Butter over all, close up your Pye; being baked, lair it with White wine, with five Anchovies dissolved therein, beat these up with the yolks of Eggs, strong Broth, and drawn Butter.

Instead of Oysters, Chesnuts, &c. in the Summer time you may make use of Harti∣chokes, Cabbidge, Lettuce, Colliflowers or Sparagrass. In the Winter time, instead of your Chickens and Pigeons, you may use the smaller sort of Wild-fowl; and so use con∣tinually what every season produceth.

Another very good way.

Having made your Pye by taking three quarts of Flower, and three quarters

of a pound of Butter, boiling the Butter in Water, and so making up the Paste hot and quick, I say, then take four Oxe-pallates, boil'd, blanched, and chopt into pieces, as ma∣ny Lambstones, and half a dozen Veal sweet Breads, parboil'd and quarter'd, a dozen and a half of Coxcombs boil'd & blanched, half a dozen Pigeon peepers, and as many Chick∣ens; having filled them for the Pye, place them therein orderly, that is, somewhat of every ingredient laid one upon the other, and all upon the Chickens and Pigeons; then over all strow the yolks of hard Eggs, minced with good store of Butter, close it up, and let it stand an hour and half in the Oven, then draw it and liquor it with Gra∣vy, sliced Lemon, and Butter beaten up thick.

Brawn baked to be eaten cold.

Take your raw lean Brawn, and the like quantity of fat Bacon, mince them small, and beat them in a Morter, pound∣ing therewith a handful of Sage; then sea∣son them with Pepper and Salt, and good store of Ginger, adding thereto the yolks of Eggs and Vinegar, then put your Brawn into a cold Paste, and lay thereon But∣ter and Bay-leaves; let the form of

your Pye be round or like a Brawn.

Beef either Buttock Brisket, Fillet or Sur∣loyn larded, or not, baked Red Deer fa∣shion.

Bone your Beef, and lard the leanest parts, or not, then season it with Nutmeg, Pepper and Ginger of each five ounces, and a pound of Salt; then lay in your Pye good store of Butter, and upon that put your Beef, and on that half an ounce of beaten Cloves, the rest of the seasoning with a good quantity of Butter, and three or four Bay-leaves; being baked, fill it up with clarified Butter, and set it by.

You may serve it up hot, but then there must not be above half the seasoning; ei∣ther hot or cold you will hardly distinguish it from Venison.

Beef minced Pyes.

Mince part of a Buttock of Beef very small, with half as much Beef-suet, season it with Pepper, Cloves, Mace, Nutmeg and Salt, add to these half as much Fruit as there is Meat and Suet, viz. Raisins of the Sun, Prunes and Currans, and herewith fill your Pyes, strow on the the top some minced Lemon-pill and sliced Dates.

Beef how to Coller.

Take a fine fat Flank of Beef, and lay it three days and as many nights in Pump Water; shift it thrice in four and twenty hours, then take it out and dry it, taking out the bones and grosser fat, then cut it in∣to three lairs; take a good quantity of Salt and Sage chopped, and mingle them together: strow these between every lair, and lay one upon the other; then take Cloves and Mace of each an ounce, and beat them small, with an ounce of Nutmegs, strowing them also between the lairs of Beef: having roul'd it up very close, take packthread and tye it very hard, then put it into a long tin Pan, or earthen Pot made for that purpose; let the top of the Pot or Pan be tyed round with Cap-paper, set it into the Oven, it will require nine hours baking.

If you will have it look very red, for that is its proper colour, powder it in Salt Pe∣tre four or five days, then wash it off, then rowl it up with the seasoning aforesaid.

Calves head Pye or Pasty.

Boil a Calves head till it is almost e∣nough, having first clean'd and cleans'd it,

then take it up, and take the bones from the Flesh with as little breaking it as you may; when it is cold, force or stuff it with Tyme, sweet Majoram, Penniroyal and Winter-Savory, with the yolks of hard Eggs, raw Veal, and Beef-suet minced ve∣ry small; then season it with Nutmeg, Pep∣per and Salt; your Pye being ready, lay the Head therein, underlaying it with some raw Veal, then cover the Head with good store of Spices, so close it up; when it is baked, fill it up with clarified Butter: Thus you must do, if you intend to eat it cold, if otherways season the Head with the aforesaid Spices but lightly, and put some Butter a top with Grapes or Goos∣berries; when baked, liquor it with Gra∣vy, juyce of Oranges, and Butter beaten up pretty thick.

Calves head Pye made otherways.

Having cleft the head, and wash'd the cheeks very clean, boil it till it is almost enough, then take it up, and when cold, cut the flesh from the bones into pieces as big as a shilling; then mince sweet Herbs, and put them to your meat, with Nutmeg, Pep∣per, Cloves, Mace and Salt, let some slices of Bacon and Oysters be seasoned with the

same; your Pye being ready, put in your meat, with the Bacon, Oysters, and two or three Sage-leaves on the top; then put on slices of Lemon, a handful of Barber∣ries, and a good piece of Butter, so close your Pye; when it is baked, cut up the lid, and liquor it with Gravy, Claret, the yolks of Eggs and drawn Butter.

Calves feet Pye.

Take two pair and a half of Calves feet, boil them tender, and blanch them, then bone them, and mince them very small, season them with Pepper, Salt, Nutmeg, Cinamon and Ginger, add to them a pound of Currans, a quarter of a pound of Dates sliced, and the like quantity of Sugar with a little Rosewater, Verjuyce, and stir all these together in a Tray; then lay some Butter in a Pye, and put in one half of the aforenamed materials, then lay on the Mar∣row of two bones, laying on the other half of the meat on the Marrow, sticking some Dates a top, then put it into an Oven; and when it is half baked, liquor it with Butter, White wine, and ice it, then set it into the Oven again till it be baked enough.

Calves Chaldron baked.

Parboil it first, and when it is cool, cut it into small pieces, and season it with Salt, Nutmeg and Pepper, add to it some sweet Herbs minced small, then sprinkle it with Verjuyce, and close your Pye; when it is baked lair it with Butter, Vinegar, Nutmeg, Sugar, and the yolks of three new laid Eggs, two spoonfuls of Sack, and the juyce of an Orange.

Calves Chaldron minced Pyes.

Your Chaldron being minced small, af∣ter it is tender boiled and cold, put to it some small pieces of lard, some yolks of hard Eggs chopt grosly; add thereunto some Mutton and Lamb cut into small gobbets with Goosberries, Grapes or Bar∣berries, then season it with Salt, Nutmeg and Pepper, and fill your Pye therewith, laying on it some pieces of interlarded Ba∣con and Butter, close it up, and when ba∣ked, liquor it with Butter and White wine.

Coney Livers baked.

Take half a dozen or more, first parboil them, then chop them small with sweet

Herbs, as Tyme, Winter-Savory, Penni∣royal, &c. and the yolks of two hard Eggs, season them with Ginger, Nutmeg, Pep∣per and Cinamon, add to them some par∣boil'd Currans and Butter, then make some little Pasties, and fill them therewith, then bake them, and serve them up with scraped Sugar.

Fawn or young Roe.

First bone him, then lard him with Ba∣con, then season him with Pepper, Salt, Cloves, Nutmeg and Mace; make your Pye in the form of a Roe, and close it up on the back, or you may make it after what fashion you please: when it is baked, lair it with Claret wine, grated Bread, beaten Ci∣namon, Vinegar and Sugar boiled up toge∣ther, put in also a ladleful of drawn But∣ter, and so serve it up.

Fawn baked to be eaten cold.

Bone it as before, then parboil and lard it very thick, after this season it with a lit∣tle fine Pepper, Nutmeg, Cloves and Mace, and as much Cloves as you shall judge suf∣ficient; then fill the belly with some Sa∣vory, forced Meats, and put it into a Coffin proportioned to its own form, then lay

thereon good store of Butter, and close it up, when it is baked and cold, fill it up at the funnel with clarified Butter.

Goat Pasty.

Take the hind quarter of a fat Goat, bone it, and skin it, then cut it into a be∣fitting shape for your Pasty; having bea∣ten it well with a Rolling-pin, season it with Pepper, Salt, minced Tyme and Nutmeg; then set it a soaking in this seasoning all night with Claret, then put it into its Cof∣fin and bake it, strowing on the top some minced Beef-suet.

Whilst it is baking, break the bones you took out of the Flesh of the Goat, and put them into a Pipkin with a pint of Cla∣ret, and a little strong Broth; then cover your Pipkin with a sheet of course paste, and bake them also: your Pasty being ba∣ked enough, fill it with the liquor out of the Pipkin, serve it up, and a very critical Pallate will not be able to discern the diffe∣rence between that and Venison.

Gammon of Bacon Pye.

Take a Westphalia Ham, and boil it very tender, then take off the skin & season it with Pepper, and some minced Sage, stick it with

Lemon-pill in the upper side; then make your Pye something high of butter'd Paste, and put your Gammon in the middle thereof; then take half a dozen of Pige∣ons, and as many Lambstones, with so many sweet-Breads, season them with Pep∣per, Cloves, Mace and Cinamon with a lit∣tle Salt, lay the Pigeons round about the Gammon, and the Lambstones and sweet-Breads on the top thereof; lay over it large Mace, a few sweet Herbs minced, and put on Butter all over, then close it up, and let it have a gentle soaking; being baked, lair it with Claret wine hoiled up with two or three Onions, a faggot of sweet Herbs, with a handful of Sage minced, and boiled therein, a little strong Broth and drawn Butter, thickned up with the yolk of an Egg, and serve it up.

Hot compounded baked meat.

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.

Hare Pye.

Take a Hare, uncase him, then bone and lard him with great Lard, then take two ounces of Pepper, as much of Nut∣megs, and eight ounces of Salt, mix these together, and season your Hare herewith;

then make your Pye in what form you please of bolted course Rye and Meal, put Butter in the bottom, and lay in your Hare, laying upon it some whole Cloves, a sheet of Lard, and a good quantity of Butter, then baste it over with Saffron water and bake it, then draw it, and liquor it with clarified Butter: you may make your Pye of white Paste, if you intend to eat it hot.

Otherways.

Make your Pye of a Gallon of Flowre, then take two Hares and season them lightly without, with Salt, Nutmeg and Pepper, then take half an ounce of Nut∣megs, the like of Pepper, a little Salt, Ca∣pers, Raisins, Pears in quarters, Prunes, with Grapes, Lemon or Goosberries, and fill the belly herewith; being baked, liquor it with Verjuyce and Sugar, with some large Mace, you may use White wine or Claret in the stead of Verjuyce.

Hare minced Pyes.

Take a Hare and bone him, then mince him small with Beef-suet, and a pound and half of Raisins minced, some Currans, Cloves, Mace, Salt and Cinamon, mingle

these together, and fill your several Pyes therewith; when baked, liquor them with Sack or White wine and Sugar.

Hares baked a-la-mode de France.

Take two Hares and parboil them, then take the flesh from the bones and mince it small, put it into a Morter, and beat it in∣to a lump, season it and souce it in Wine and Vinegar; lap all this pulp about the Chine of one Hare, so it will seem but one; having larded it very well, put it in∣to a Coffin with good store of Butter; be∣ing baked, liquor it with melted Butter, Nutmeg, Ginger and Sugar.

Hares baked to be eaten cold.

Your Hare being parboil'd, and the flesh taken from the bones, mingle it with some Westphalia Ham boiled very tender; mince these well together, and beat them in a Morter, then season them with sweet Herbs, Pepper, Salt, Cloves, Mace and Nutmeg, with a little Vinegar, and the yolks of four Eggs, then beat them again, till you have reduced them into a pulpy substance: having your Pye made in some proportion like a Hare, lay in some of the Meat, wash it with the yolks of Eggs, and squeeze,

it down, then lay a laying of Bacon, cut indifferently small, and wash that likewise, and so do over every lay till all your meat be in the Pye; the last lay must be the Ba∣con with Butter a top, then close it, setting the Ears and Head in their proper places, with a Funnel in the middle, and when it is baked, fill it with clarified But∣ter, and when you carve it begin at the Tail.

Lumber Pye.

Cut your Beef-suet into square pieces, and mingle them with Pepper, grated Bread, Cloves, Mace, some bits of Veal, sweet Herbs, Salt, Sugar, the yolks of four Eggs quarter'd, with Barberries, and a little Cream; work all these together, and put it into the Cauls of Veal like Sausages, then bake them almost in a Dish; and having a Pye made ready, draw them and lay them therein with Butter, Verjuyce, Sugar, Dates, large Mace, Grapes or Barberries and Marrow; being baked scrape Sugar thereon.

Another very good way.

Take two pound of Beef-suet, one pound of the flesh of Capon boiled, and another

of a Leg of Veal parboil'd; mince these small, and add to them some sweet Herbs, and a good handful of Spinage, with minced Pippins, two or three handfuls of grated Bread, a little Rosewater, the yolks of four Eggs, a pound of Currans; last∣ly, season it with Salt, Nutmeg, Pepper, Ginger, Cloves and Mace; lay all these materials into the Pye, and lay a top there∣of the Marrow of four Marrow-bones, sea∣soned with Cinamon, grated Nutmeg, and the juyce of an Orange, with the yolks of Eggs; above all lay sliced Orangado, dryed Citron, Ringo roots, candyed Ginger, pre∣served Barberries, Dates, Sugar and Butter, and close it up; when it is baked, liquor it with Verjuyce and Sugar, beaten toge∣ther with the yolks of three Eggs, and serve it up.

Lamb Pye.

Cut your Lamb into Steaks, Kidney, and all the fat with it, season it with Salt, Nutmeg, Pepper and Mace; your Pye be∣ing made, lay in these ingredients, with a pound of Currans and Prunes, lay Butter at top, and let it soak in the Oven three hours and a half; when it is baked, liquor it with a pint of White wine, six yolks of

Eggs, Sugar, and a quarter of a pound of Butter, beat these up over the fire in a Pipkin till they boil, then cut open the lid, and pour this into it, shaking it well toge∣ther.

Lamb Pasty.

Having bon'd your Lamb, cut it four square, then season it with Salt, beaten Pep∣per, Cloves, Mace, Nutmeg, and minced Tyme, lay in some Beef-suet, and your Lamb thereupon, making a high border about it; then turning over your sheet, close and bake your Pasty; when it is e∣nough, liquor it with Claret, Sugar, Vine∣gar, and the yolks of Eggs beaten up toge∣ther; if you would have your sauce only savory and not sweet, let it be Gravy only, or the baking of bones in Claret wine.

Leg of Pork Pye.

Skin and bone your Pork, beat it well, and lay it in Claret wine; then season it with Cinamon, Nutmeg, Cloves, Mace, Pepper and Salt; then make your Pye Ve∣nison like, and lay the Pork therein, close it and set it into the Oven, it will require a∣bove eight hours baking; before you set it

in, wash it over with yolks of Eggs or Saffron Water.

Marrow Pyes.

Take Veal, mince it with Beef-suet, and season it with Pepper, Nutmeg and Salt, add to them boiled Sparagrass cut the length of your thumb, yolks of hard Eggs quarter'd, sweet-Breads of Veal cut small, Potatoes or Hartichokes cut in like manner, some interlarded Bacon and Chesnuts, min∣gle all these with your Marrow, fill your Pyes and bake them, liquor them with beaten Butter.

Or you may make them of bottoms of Hartichokes, Suckers, yolks of hard Eggs, Chesnuts boil'd, and blanched Marrow, interlarded Bacon cut square, Veal sweet-Breads, Lambstones, Potatoes, Skirrets and Sparagus.

Mutton minced Pyes.

Take the half of a Leg of Mutton, and two pound of Beef-suet, mince these very small; then add to these a pound of Cur∣rans, the like of Raisins of the Sun, one pound of Prunes, half an ounce of Carra∣way seed, and half an ounce of Nutmegs, three ounces of Salt, Pepper and Mace of

each half an ounce, mingle these well to∣gether, and fill your Pyes herewith.

Minced Pyes of Beef.

Take four pound of Beef, and the like quantity of Suet, with four ounces of Salt, Nutmeg, Pepper, Cloves and Mace of each one ounce, Currans and Raisins of the Sun of each two pound; your Meat and Suet being chopped very small; mingle all these together and fill your Pyes.

Minced Pyes of Veal.

Take a Leg of Veal, and having par∣boil'd it, mince it, when cold, with Beef-suet, then season it with Pepper, Salt and Goosberries, mix it with Verjuyce, Cur∣rans, Sugar, and a little beaten Saffron, you may shape them as you please, no Pyes having more variety of forms than these.

Mare-maid Pye, alias Pig-pie.

Take a sucking Pig, skin it, bone it and quarter it, then have a fresh water fat Eel, fley'd, split, boned, and seasoned with Pep∣per, Salt and Nutmeg; then make your Pye round, and lay therein the several quarters of your Pig with your Eel, equally distri∣buted

among them all, lay over all some whole Cloves, slices of Bacon and Butter, close it up, bake it in fine Paste; be∣ing enough, draw it, and fill it up with sweet Butter.

Neats tongue baked.

Boil your Neats Tongue very tender, then season it with Nutmeg, Mace and a little Salt; after this make a Pye in the re∣semblance of the Tongue, and lay it therein, with five or six blades of Mace upon it, three or four Dates quarter'd, a little O∣range sliced, with the core of a Lemon, half a pound of Butter, some Sugar, and so close it up; let it stand an hour and a half in the Oven, then draw it, liquor it with Sack, and the juyce of a Lemon, a little Sugar, the yolks of two Eggs, and a little sweet Butter; these must be set over the fire, and carefully stirred before you pour them in.

Neats Tongue Pye otherways.

Being boiled tender, blanched and cold, mince small some of the Meat, which you must cut out of the butt-end, with some Beef-suet, season it with Pepper, bea∣ten Ginger and Salt, Currans, grated Bread,

two or three yolks of Eggs, Raisins and O∣range minced small, with some minced sweet Herbs, fill your Tongue herewith, then wrap it in a Caul of Veal, laying some thin slices of Veal under the Tongue, with some slices of interlarded Bacon, place on the top of all some Marrow, large Mace, Barberries and Butter; when it is baked, liquor it with White wine, Butter and Sugar.

Neats Tongue minced Pyes.

Your Tongue being boiled tender, when it is cold blanch it and mince it very small with three pound of Beef-suet, then let your seasoning be an ounce of Cloves and Mace beaten, a little Salt, a preserved O∣range, and a little Lemon-pill minced, a quarter of a pound of Sugar, three pound of Currans, a little Rosewater, some Sack; mingle these all together, and fill your Pyes.

Neats Tongue baked in a dish.

Having boiled it tender, blanch it; then take the flesh out of the butt-end, and mince it very small with Marrow and Beef-suet, season it with Nutmeg, Pepper, Salt, par∣boil'd Currans, and a Date cut in pieces;

add to these the yolks of two new laid Eggs, and a spoonful of sweet Cream, then work these together with the powder of a dryed Orange-pill, sprinkle some Verjuyce over it, and cast on some Sugar: Stuff your Tongue herewith, and bake it in a Dish, baste it with sweet Butter to keep it from drying; being enough, sauce it with Vinegar, Butter, Nutmeg, Sugar, and the juyce of an Orange.

Olive Pye.

Take Veal or Mutton, and cut it into thin slices, hack them with the back of your knife, and spread them abroad, then take Strawberry-leaves, Sorrel, Violet-leaves, Endive, Sage, Parsley, Spinage, Sa∣vory, Marjoram, and a little Tyme; mince these small with the yolks of hard Eggs; add to them half a pound of Currans, Nutmeg, Pepper, Cinamon, Sugar and Salt, some minced Raisins, Goosberries and Dates minced small, mingle these toge∣ther, and strow them on your slices of Mutton or Veal, then rowl them up, and put them into a Pye; lay on the top of them some Dates, Marrow, large Mace and Butter, close it up; when baked, li∣quor

it with Verjuyce, Sugar and Butter, and so serve it up.

Oxe-cheek Pye.

Let your Oxe-cheek be young, and boil it tender; when it is cold cut it out into slices; then add thereto Tyme, sweet Mar∣joram, Savory and Spinage with an Onion, season your flesh with Pepper, Nutmeg, Mace, Cloves and Salt, put it into your Pye with some seasoned and sliced Pal∣lates; then put in two whole Onions with some Butter, and close it up; when it is baked, liquor it with Claret wine, the yolks of Eggs, Vinegar and Sugar beaten all together.

Oxe-cheek Pye otherways.

Having boil'd it tender, bone it, and season it with Pepper, Nutmeg and Salt; having made your Pye, put into the bot∣tom thereof some Beef-suet minced indif∣ferently small; then lay on the Cheeks, and over them a pudding made of minced raw Veal, Currans, grated Bread, Suet, Eggs, Saffron, Nutmeg, Pepper, Salt, thin slices of interlarded Bacon and Butter, close it up, and when baked, liquor it with Butter.

Oxe-Pallate Pye.

Boil your Pallates tender, and blanch them, cut them in pieces, and add to them the sweet-breads of Lamb or Veal, squab Pigeons, Marrow, Lambstones, Cocks-combs, Pine-kernels, Chesnuts, Oysters and Capers, balls of forced Meat, seasoned with Nut∣meg, Ginger, Pepper, Salt, a small quan∣tity of Cloves and Mace, Lemon, Grapes or Goosberries, fill your Pye herewith, and lay on the top some Butter; when it is baked, lair it with half a pint of Mut∣ton Gravy, the yolks of four raw Eggs, a little White wine, a couple of Anchovies and juyce of Lemon; stir it well about, and set it into the Oven agan, there let it stand till it be almost ready to boil, then take it out and serve it up.

Pallates otherwise baked.

Take Pallates, Lips and Noses boiled tender, with Cock-stones, Cocks-combs, Lambstones and sweet-Breads scalded, slice all these, and put to them half a pint of large Oysters parboil'd in their own li∣quor, quarter'd Dates, Pine-kernels, pickled Broom-buds, slices of interlarded Bacon scalded, a dozen Chesnuts roasted and

blanched, season all these with Salt, Nut∣meg, large Mace, and fill your Pye herewith, laying on the top good store of sweet Butter, with some Marrow; when it is baked, liquor it with Claret, Butter, and the yolks of Eggs beaten together, shake it well together, and garnish it with sliced Lemon, pickled Barberries, Grapes or Goosberries.

Pig Pye.

Take a young Pig and skin it, then bone it and beat it very small, season it with Nutmeg, Ginger, a little Pepper and Salt, rubbed well on it, let your Pye be round and deep, and be not sparing of your But∣ter in the baking; it will require five hours baking.

Or thus:

Skin a small fat Pig, and cut it into quar∣ters, then season it with Salt, Pepper and Ginger; then lay it in your Pye with some stript and minced Parsley, some sprigs of Winter-Savory, lay upon these the yolks of four Eggs boiled hard and minced, over these put some blades of large Mace, a handful of clusters of Barberries, a handful of well wash'd and clean pick'd Currans, a little Sugar, half a pound of sweet Butter,

close it, and let it stand in the Oven two hours, in which time it will be baked, then draw it, and put therein half a pint of White wine and Sugar; being first warm'd over the fire, put on the Pye-lid, and so serve it up.

Or thus you may bake a Pig; scald it, and slit it on the midst, then fley it and bone it; season it with Pepper, Salt, Cloves, Mace and Nutmeg; take some sweet Herbs and chop them small, with the yolks of three new laid Eggs, and some Currans; then lay one half of the Pig into your Pye and Herbs thereon, then lay in your other half, and strow the rest of your Herbs there∣on, with a good quantity of Butter: This way is good either hot or cold.

Pig-pye after the newest fashion.

Having fley'd your Pig, cut it into quar∣ters, season it with Salt, Ginger and Pep∣per, then lay it into your Pye; after this take Parsley and Winter-Savory stript, and mince them small, strow these over the several quarters or smaller pieces, and over them the yolks of four or five hard Eggs chopped small; over these four or five blades of Mace, a dozen bunches or more of Barberries, with a handful of Currans

well cleansed, some Sugar, and over all sweet Butter, bake it and liquor it with Verjuyce and Sugar warmed, lay on the lid, and scrape Sugar thereon.

Pork baked to be eaten cold.

Bone first a Loyn of Pork, and cut part thereof into Collops, as big as a Hens Egg, with as many Collops of Veal of the same bigness, and beat them both with the back of a Cleaver; you must season your Veal with minced Tyme, Nutmeg, Cloves and Mace, with the yolks of Eggs; your Pork must be seasoned otherways, with minced Sage, Pepper, Salt, and the yolks of Eggs also; then lay a laying of Pork into your Pye, and a laying of Veal upon it, then Pork on that, and Veal up∣on that, till all your Meat is in; then close it, and baste your Pye with Saffron water, or the yolks of Eggs; when it is baked and cold, fill it with clarified Butter, let your first and last laying be Pork.

Rabbets baked to be eaten cold.

Parboil your Rabbets and bone them, then lard them, and season them with Pepper, Salt, Cloves, Nutmeg and Mace, then put them into the Pye, with a good

quantity of Winter-savory and forced Meats, put on a pound of Butter on the top, and close it, when baked and cold, fill it with clarified Butter.

Red Deer baked.

Having taken out the back sinew and boned your side of Venison, season it and lard the Fillets with great Lard; your proper seasoning is Nutmeg and Pepper of each three ounces, and five ounces of Salt, slash your Venison for the better entring in of your seasoning; your Pye or Pasty being made, lay in the bottom some Butter, a quarter of an ounce of Cloves, two or three Bay-leaves, then lay in your flesh, and thereon a few Cloves, and good store of Butter, close it up, and let it soak in the Oven nine hours at least; before you put it into the Oven, baste it with Saffron wa∣ter; when baked, fill it up with clarified Butter.

Another very excellent way to bake Red Deer.

Bone your Venison, and if it be the side, skin it, and beat it with an Iron-pestle, but not too small, then lay it a steeping in Cla∣ret wine and Vinegar twenty four hours:

having lain that time, take it out, and dry it with a cloth; if it be lean, lard it with great Lard as long and as thick as your fin∣ger; season it exceeding well with Nutmeg, Mace, Ginger, Pepper and Salt, make your Pye with Rye Paste, deep, round, and ve∣ry thick, laying Bay-leaves in the bottom and top, then close it, leaving a funnel in the middle; if you intend to keep it long, when it is baked, pour away all the Gravy, and take Butter and knead it, and wash it in two or three waters, then melt it, and fill up your Pye therewith; you may keep it thus a quarter of a year, you may bake it after this manner in a Pot, and it will not only keep longer, but require less Butter to fill it up.

Steak-pye of Mutton.

Having made your Pye deep, round and pretty thick, take a Neck and Breast of Mut∣ton, and cut them out into pieces as to fry, hack it with your Cleaver, and season it with Nutmeg, Pepper, Salt, sweet Herbs minced very small, a handful of Capers, two O∣nions minced small, the yolks of three or four hard Eggs chopped: thus seasoned, lay in your meat scattering these materials over it, and laying pretty store of Butter on the

top, then close it, and let it soak in the Oven three hours at least in a moderate heat.

Steak-pye with a French Pudding in it.

Season your Steaks as aforesaid, and let them stand in the Tray or Dish two hours; then take a lean piece of Mutton, and mince it small with Beef-suet, and a few sweet Herbs, with two or three leaves of red Sage, grated Bread, yolks of Eggs, sweet Cream, Raisins of the Sun, incorporate these together, and make an indifferent stiff Pudding, rowl them into balls, and when you have laid your Steaks in a deep Pye, put your Pudding balls in also with some Butter; Lastly, sprinkle a little Ver∣juyce thereon, and close it up: being ba∣ked, take Bay-leaves and fry them in But∣ter, and stick them in the walls; serve up your Pye with a cover, squeezing thereon the juyce of Oranges or Lemon.

Otherways.

Cut a Neck and Breast of Mutton be∣tween every rib, and beat each distinctly with the back of a Cleaver, then sea∣son the pieces with Pepper and Salt; ha∣ving laid them into your Pye, put thereon

four or five blades of large Mace, and half a pound of sweet Butter, close it up, and let it stand in the Oven two hours: in the mean time boil some Parsley very tender, and beat it as soft as the pulp of a boiled Turnip, put to it a quarter of a pint of White wine Vinegar, a little sweet Butter, and two spoonfuls of Sugar, heat these o∣ver the fire, then draw your Pye, and cut open the lid, and pour this sauce all over the Pye, then shake it well on your Peel, that the Sauce and Gravy may mingle to∣gether, put on the lid, and scrape on some Sugar.

Sweet-breads baked.

Take Sweet-breads and boil them, ad∣ding thereto some parboil'd Currans, two or three minced Dates, the yolks of a cou∣ple of new laid Eggs, some grated white Bread, season it lightly with Pepper, Salt, Nutmeg and Sugar, wring in the juyce of an Orange or a Lemon; lay these materials between two sheets of Puff-paste, and bake it: it will do every whit as well fryed in good sweet Butter.

Sheeps Tongues baked.

Having boiled them tender, blanch

them and cut them into thin slices, then sea∣son them with Cinamon, Ginger, and a lit∣tle Pepper, and put them into a Coffin of fine Paste, with sweet Butter, and a few sweet Herbs minced very small: whilst it is baking, take a little Vinegar, Butter, Nutmeg, Sugar, the yolk of a new laid Egg, one spoonful of Sack, and the juyce of a Lemon; boil all these together on a Chasing-dish of coals, and put it into your Pye; shog it well together and serve it up.

Tongue Pye.

Take a Tongue and Udder, after you have either boiled or roasted it, and slice them into thin slices, and season them with Cinamon, Ginger and Salt; then take half a pound of Raisins of the Sun stoned; your Pye being in readiness, lay in a laying of Tongue and Udder, and another of Raisins, continuing so doing till your Pye be fill∣ed; put Butter on the top, and close it up; when it is baked, liquor it with this Cau∣dle, which you must make whilst it is baking, take Eggs, Vinegar and White wine, Sugar and Butter, beat these up together, till it is ready to boil; then opening your Pye, pour it all over, and serve it up hot.

Veal a Breast, Rack, or Loyn how to bake.

Take which Joynt you please and bone it, season it with Salt, Nutmeg and Pepper; then take some sweet Herbs, as Tyme, sweet Marjoram, Penniroyal, Winter-savo∣ry, &c. and mince these small with some Beef-suet, stuff your Loyn or Breast of Veal herewith, and put it into your Pye, close it, and bake it in good crust, and li∣quor it with Butter, and the juyce of an Orange or Lemon.

Veal (Fillet) Pye.

Cut your Fillet into pieces about the bigness of Walnuts, and season them with Cinamon, Ginger, Sugar and Salt; as to the form you may make what choice you please, lay in your meat with Chesnuts roasted, blanched and quarter'd, Dates sliced, and the Marrow of two Marrow-bones, close it, and when baked, make a a caudle of White wine, Cinamon, Sugar and Ginger beaten up together, and poured into your Pye.

The same to be eaten cold.

Make a Pye of hot Butter, paste and fine Flowre, then take a Leg of Veal, and cut

off a large Fillet, then divide that into three equal pieces, and parboil them; when cold, season them with Salt, beaten Pepper, Nut∣meg, Cloves and Mace, then lay in one Fillet, and strow on some minced Tyme, laying on some slices of Bacon, seasoned with Pepper and Sage; then lay on the second, and so the third Fillet with Ba∣con over every lay; then over all strow some minced Tyme, and a little seasoning, with some large Mace and store of Butter: This done, close up your Pye, baste it with yolks of Eggs; when it is baked and cold, fill it up with clarified Butter.

Forget not to beat your Veal very well with the back of your Cleaver before you season it.

Ʋmble Pye made of a Lambs head and Tur∣t'nance.

Boil your meat reasonable tender, take the flesh from the bone, and mince it small with Beef-suet and Marrow, with the Li∣ver, Lights and Heart, a few sweet Herbs and Currans, season it with Nutmeg, Pep∣per and Salt, bake it in the form of an Um∣ble Pye, and your Pallate shall hardly di∣stinguish which is which.

Venison Pye.

Raise a four square Coffin of hot Butter Paste; then take some Oxe-suet minced small, and lay in the bottom of your Pye; then take your Venison seasoned with bea∣ten Pepper, Cinamon, Cloves, Ginger, Salt, Mace and Nutmeg pounded, be sure to slash your Venison, that it may the better enter∣tain the seasoning, then lay you meat into your Pye with Butter on the top, and some few Cloves; let your Walls be substantial; when it is baked, and that will not be un∣der six hours, cut it up, and put into it a∣bout a quart of Venison Sauce.

Venison Pasty of a fallow Deer to eat hot or cold.

Take the side of a Fallow Deer, bone it and lard it with great Lard, then take Pep∣per and Nutmeg of each two ounces and a half, of Salt five ounces, and season it here∣with; then have a Pasty made of a good thickness, and lay some Butter therein, up∣on that lay your Venison the inside down∣wards, coat it thick with seasoning, and lay thereon a good quantity of Butter, not forgetting to prick on some whole Cloves, indore it with Eggs, and bake it; when

it is cold, fill it up with clarified Butter.

Otherwise in the best manner.

First bake it in its own blood, wipe it clean, but wash it not; then skin it, bone it, and season it as before expressed, then bake it again in fine Paste, Puff-paste, or short Paste.