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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∣zen 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 lair, 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.