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THe puft paste is made thus. Take four pounds of flowre, allayed with salt and water, very sweet nevertheless; after it is a little rested, spread it with the quantity of two pounds of butter, joyn them together, and leave a third part of your paste empty,
for to fold it up into three, and when your butter is shut up, spread your paste again very square, for to fold it up four-fold; after this, turn it up thus, other three turnes, and set it in a coole place, for to use it upon occasion. And then spread your paste proportionably to the pie or tourte which you have a mind to make up; and observe that this paste is harder to be fed than any other.
The fine paste is made up with four pounds of flowre, and one pound and a half of butter, which you must allay very well together with salt, after this, let it rest untill you have use for it, and make with it pies or tourtes.
The paste with warm water is made the same way, but you warm the water and the butter; after it is made, let it rest more than the other, and handle it but a very little, lest it burn, make pie or tourte with it.
The brown paste is made with flowre of Rye, with water and a little butter; you may put to it, if you will, some salt and peper; when it is very strong and rested, make veni∣son pasties with it.
All kind of pies, fat or lean, which are eaten warme, are seasoned the self same way, accor∣ding to the meat. You may put in it the same garnish of garden, as mushrums, troufles, spa∣ragus, yolks of eggs, bottoms of artichocks, capers, cardes, pistaches.
For the flesh pies, besides the garnish of
garden, you may put in them sweetbreads, stones, combes, &c.
The flesh pies garnished, and of meat very tender, will not endure the oven above two houres and a half; they of fish big or small, of the same size, as long.
The pie of young hare will not be in the oven above two houres, be it in puft paste or other; it is served warm and uncovered.
The pies which you will keep, must be of a deeper taste or haut goust than those which you make for to eat warm; if you carry them farre, the paste must be somwhat brown, and if it be fine, you must get a basket made for the purpose for to carrie them in.
You must lard your leane pies with Eele or Carp, well seasoned with peper, salt, vinegar, and beaten cloves; make your paste fine, or otherwise, and season your pie with cloves, salt, peper, fine herbs, and a chalotte; when it is made up, endore it, in the flesh days, with the yolk of an egge; in Lent, with egs of pike allayed with water, and put it in the oven, and a while after give it vent.