The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

Section 9.

The best way of making all manner of baked Meats.

To make a Bisk or Battalia Pie.

TAke six peeping pigeons, and as many peeping small chickens, truss them to bake; then have six oxe pallets well boiled, blanched, and cut in little pieces; then take six lamb-stones, and as many good veal sweetbreads, cut in halves and parboild, twenty cocks combs boild and blanched, the bottoms of four arti∣chocks boild and blanched, a quart of great oysters par∣boild and bearded, also the marrow of four bones seasoned with pepper, nutmeg, mace, and salt; fill the pye with the meat, and mingle some pistaches amongst it, cock-stones, knots, or yolks of hard eggs, and some butter, close it up and bake it, (an hour and half will bake it) but before you set it in the oven, put into it a little fair water: Being ba∣ked, pour out the butter, and liquor it with gravy, butter beaten up thick, slic't lemon, and serve it up.

Or you may bake this bisk in a patty-pan or dish.

Sometimes use asparagus and interlarded bacon.

For the paste for this dish, take three quarts of flour, and three quarters of a pound of butter, boil the butter in fair water, and make up the paste hot and quick.

Otherwayes in the summer time, make the paste of cold butter; to three quarts of flour take a pound and a half of butter, and work it dry into the flour, with the yolks of

four eggs and one white, then put a little water to it, and make it up into a stiff paste.

To bake Chickens or Pigeons.

TAke either six pigeon peepers or six chicken peepers, if big cut them in quarters, then take three sweetbreads

[illustration] to bake chickens or pigeons

of veal slic't very thin, three sheeps tongues boiled tender, blanched, and slic't with as much veal, as much mutton, six larks, twelve cocks-combs, a pint of great oysters parboild and beard∣ed, calves udder cut in pieces, and three marrow bones, season these foresaid materials with pepper, salt, and nutmeg, then fill them in Pies of the forms as you see, and put on the top some chesnuts, marrow, large mace, grapes, or gooseberries; then have a little piece of veal and mince it with as much marrow, some grated bread, yolks of eggs, minced dates, salt, nut∣meg, and some sweet marjoram, work up all with a little cream, make it up into little balls or rouls, put them in the pie, and put in a little mutton gravy, some artichock bot∣toms, or the tops of boild sparagus, and a little butter; close up the pie and bake it, being baked liquor it with juyce of oranges, one lemon, and some claret wine, shake it well together, and so serve it.

To make a Chicken Pie otherwayes.

TAke and truss them to bake, then season them lightly with pepper, salt, and nutmeg; lay them in the pie, and lay on them some dates in halves, with the marrow of three

marrow bones, some large mace, a quarter of a pound of eringo roots, some grapes or barberries, and some butter, close it up, and put it in the oven; being half baked, liquor it with a pound of good butter, a quarter of a pint of grape verjuyce, and a quartern of refined sugar, ice it and serve it up.

Otherwayes you may use the giblets, and put in some pistaches, but keep the former order as aforesaid for change.

Liquor it with caudle made of a pint of white wine or verjuyce, the yolks of five or six eggs, sugar, and a quar∣ter of a pound of good sweet butter; fill the pie, and shake this liquor well in it, with the slices of a lemon. Or you may make the caudle green with the juyce of spinage; ice these pies, or scrape sugar on them.

Otherwayes for the liquoring or garnishing of these pies, for variety you may put in them boild skirrets, bot∣toms of artichocks boild, or boild cabbidge lettice.

Sometimes sweet herbs, whole yolks of hard eggs, in∣terlarded bacon in very thin slices, and a whole onion; being baked, liquor it with white wine, butter, and the juyce of two oranges,

Or garnish them with barberries, grapes, or gooseber∣ries, red or white currans, and some sweet herbs chopped small, boild in gravy, and beat up thick with butter.

Otherwayes liquor it with white wine, butter, sugar, some sweet marjoram, and yolks of eggs strained.

Or bake them with candied lettice stalks, potatoes boild and blanched, marrow, dates, and large mace; being ba∣ked cut up the pie, and lay on the chickens slic't lemon, then liquor the pie with white wine, butter, and sugar, and serve it up hot.

You may bake any of the foresaid in a patty-pan or dish, or bake them in cold butter paste.

To bake Turkey, Chicken, Pea-Chicken, Pheasant Pouts, Heath Pouts, Caponets, or Partridge for to be eaten cold.

TAke a turkey chicken, bone it and lard it with pretty big lard, a pound and half will serve, then season it with an ounce of pepper, an ounce of nutmegs, and two ounces of salt, lay some butter in the bottom of the pie, then lay on the fowl, and put in it six or eight whole cloves, then put on all the seasoning with good store of butter, close it up, and baste it over with eggs, bake it, and being baked fill it up with clarified butter.

Thus you may bake them for to be eaten hot, giving them but half the seasoning, and liquor it with gravy and juyce of orange.

Bake this pie in fine paste; for more variety you may make a stuffing for it as followeth; mince some beef-suet and a little veal very fine, some sweet herbs, grated nut∣meg, pepper, salt, two or three raw yolks of eggs, some boild skirrets or pieces of artichocks, grapes, or goose∣berries, &c.

To bake Pigeons wilde or tame, Stock-Doves, Turtle-Doves, Quails, Rails, &c. to be eaten cold.

TAke six pigeons, pull, truss, and draw them, wash and wipe them dry, and season them with nutmeg, pep∣per, and salt, the quantity of two ounces of the foresaid spices, and as much of the one as the other, then lay some butter in the bottom of the pie, lay on the pigeons, and put on all the seasoning on them in the pie, put butter to it, close it up and bake it, being baked and cold, fill it up with clarified butter.

Make the paste of a pottle of fine flour, and a quarter of a pound of butter boild in fair water, made up quick and stiff.

If you will bake them to be eaten hot, leave out half the seasoning. Bake them in dish, pye, or patty pan, and make cold paste of a pottle of flower, six yolks of raw eggs, and a pound of butter, work it into the flower dry, and being well wrought into it, make it up stiff with a lit∣tle fair water.

Being baked to be eaten hot, put it into yolks of hard eggs, sweet-breads, lamb-stones, sparagus, or bottoms of artichocks, chesnuts, grapes, or gooseberries.

Sometimes for variety make a lear of butter, verjuyce, sugar, some sweet marjoram chopped and boild up in the liquor, put them in the pye when you serve it up, and dis∣solve the yolk of an egg into it; then cut up the pie or dish, and put on it some slic't lemon, shake it well toge∣ther, and serve it up hot.

In this mode or fashion you bake larks, black-birds, thrushes, veldifers, sparrows, or wheat-ears.

To bake all manner of Land Fowl, as Turkey, Bustard, Pea∣cock, Crane, &c. to be eaten cold.

TAke a turkey and bone it, parboil and lard it thick with great lard as big as your little finger, then sea∣son it with two ounces of beaten pepper, two ounces of beaten nutmeg, and three ounces of salt, season the fowl and lay it in a pie fit for it, put first butter in the bottom, with some ten whole cloves, then lay on the turkey and the rest of the seasoning on it, lay on good store of but∣ter, then close it up and baste it either with saffron water, or three or four eggs beaten together with their yolks; bake it, and being baked and cold, liquor it with clarified butter, &c.

To bake all manner of Sea Fowl, as Swan, Whopper, to be eaten cold.

TAke a swan, bone, parboil, and lard it with great lard, season the lard with nutmeg and pepper one∣ly,

[illustration] forms of sea fowl pies

then take two ounces of pepper, three of nutmeg, and four of salt, season the fowl and lay it in the pye, with good store of butter, strew a few whole cloves on the rest of the seasoning, lay on large sheets of lard over it, and good store of butter; then close it up in rye paste or meal course boulted, and made up with boiling liquor, and make it up stiff: or you may bake them to eat hot, onely giving them half the sea∣soning. Make the pyes according to these forms.

In place of baking any of these fowls in pyes, you may bake them in earthen pans or pots, for to be preserved cold they will keep longer.

In the same manner you may bake all sorts of wild geese, tame geese, bran geese, muscovia ducks, gulls, sho∣vellers, herns, bitters, culews, heath cocks, teels, ollines, ruffes, brewes, pewits, mewes, sea pyes, dap chickens, strents, dotterels, knots, gravelins, oxe eyes, redshanks, &c.

In baking of these fowls to be eaten hot, for the garnish put in a big onion, gooseberries, or grapes in the pye, and sometimes capers or oysters, and liquor it with gravy, cla∣ret, and butter.

To bake any kindes of Heads, and first of the Oxe or Bullocks Cheeks to be eaten hot or cold.

BEeing first cleansed from the slime and filth, cut them in pieces, take out the bones, and season them with

[illustration] forms of heads pies

pepper, salt, and nutmeg, then put them in a pye with a few whole cloves, a little seasoning, slices of bacon, and butter over all; bake them very tender, and liqnor them with butter and claret wine.

Or boil your chickens, take out the bones and make a pasty with some minced meat, and a caul of mutton under it, on the top spi∣ces and butter, close it up in good crust, and make your pyes accord∣ing to these forms.

Otherwayes.

BOne and lard them with lard as big as your little finger, seasoned with pepper, salt, and nutmeg, and laid in∣to the pye or pasty, with slices of interland∣ed

[illustration] forms of pies

bacon, and a clove or two, close it up, and bake it with some butter; make your pye or pasty of good fine crust according to these forms. Being baked fill it up with good sweet butter.

Otherwayes. You may make a pudding of some grated bread, minced veal, beef-suet, some minced sweet herbs, a minced onion, eggs, cream, nutmeg, pep∣per, and salt, and lay it on the top of your meat in the pye, and some butter, close it up and bake it.

Otherwayes.

Take a calves head, soak it well and take out the brains, boil the head, and take out the bones, being cold stuff it

[illustration] calveshead pie

with sweet herbs and hard eggs chop∣ped small, minced bacon, and a raw egg or two, nutmeg, pepper, and salt; and lay in the bottom of the pye minced veal raw, and bacon; then lay the cheeks on it in the pye, and slices of bacon on that, then spices, butter, and grapes or lemon, close it up, bake it, and liquor it with butter onely.

Otherwayes.

Boil it and take out the bones, cleanse it, and season it with pepper, salt, and nutmeg, put some minced veal or

[illustration] forms of pies

suet in the bottom of the pye, then lay on the cheeks, and on them a pudding made of minced veal raw, and suet, cur∣rans, grated bread or parmisan, eggs, saffron, nutmeg, pepper, and salt, put it on the head in the pye, with some thin slices of interlarded bacon, thin slices also of veal, and butter, close it up and make it according to these forms; being baked, liquor it with butter onely.

To bake a Calves Chaldron.

BOil it tender, and being cold mince it, and season it with nutmeg, pepper, cinamon, ginger salt, caraway∣seeds, verjuyce, or grapes, some currans, sugar, rose-wa∣ter, and dates, stir them all together and fill your pye, bake it, and being baked ice it.

Minced Pyes of Calves Chaldrons, or Mug gets?

BOil it tender, and being cold mince it small, then put to it bits of lard cut like dice, or interlarded bacon, some

[illustration] forms of minced pies

yolks of hard eggs cut like dice also, some bits of veal and mutton cut also in the same bigness, as also lamb, some sgooseberries, grapes, or barberries, and eason it with nutmeg, pepper, and salt, fill your pye, and lay on it some thin slices of interlarded bacon, and butter; close it up and bake it, liquor it with white wine beaten with butter.

To bake a Pig to be eaten cold called a Maremaid Pye.

TAke a pig, flay it and quarter it, then bone it, take al∣so a good eel flayed, speated, boned, and seasoned

[illustration] maremaid pie

with pepper, salt, and nutmeg, then lay a quarter of your pig in a round pye, and part of the eel on that quarter then lay on another quarter on the other, and then more eel, and thus keep the order till your pye be full, then lay a few whole cloves, slices of bacon and butter, and close it up, bake it in good fine paste, being baked and cold, fill it up with good sweet butter.

Otherwayes.

Scald it, and bone it being first cleansed, dry the sides in a clean cloath, and season them with beaten nutmeg, pep∣per, salt, and chopped sage; then have two neats tongues dryed, well boild, and cold, slice them out all the length as thick as a half crown, and lay a quarter of your pig in a square or round pye, and slices of the tongue on it, then an∣other quarter of pig and more tongue, thus do four times

double, and lay over all slices of bacon, a few cloves, but∣ter, and a bay leaf or two; then bake it, and being baked, fill it up with good sweet butter. Make your paste white of butter and flower.

Otherwayes.

Take a pig, being scalded, flayed, and quartered, season it with beaten nutmeg, pepper, salt, cloves, and mace, lay it in your pye with some chopped sweet herbs, hard eggs, currans, or (none) put your herbs between every lay, with some gooseberries, grapes, or barberries, and lay on the top slices of interlarded bacon and butter, close it up, and bake it in good fine crust, being baked, liquor it with but∣ter, verjuyce, and sugar. If to be eaten cold, with butter onely.

Otherwayes to be eaten hot.

Cut it to pieces, and make a pudding of grated bread, cream, suet, nutmeg, eggs and dates, make it into balls, and stick them with slic't almonds; then lay the pig in the pye, and balls on it, with dates, potato, large mace, lemon, and butter; being baked liquor it.

To bake four Hares in a Pye.

BOne them and lard them with great lard, being first seasoned with nutmeg and pepper, then take four ounces of pepper, four ounces of nutmegs, and eight oun∣ces of salt, mix them together, season them, and make a round or square pye of course boulted rye meal; then the pye being made, put some butter in the bottom of it, and lay on the hares one upon another; then put upon it a few whole cloves, a sheet of lard over it, and good store of butter, close it up and bake it, being first basted over with eggs beaten together, or saffron; when it is baked liquor them with clarified butter.

Or bake them in white paste or pasty, if to be eaten hot, leave out half the seasoning.

To bake three Hares in a Pye to be eaten cold.

BOne three hares, mince them small, and stamp them with the seasoning of pepper, salt, and nutmeg, then have lard cut as big as ones little finger, and as long as will reach from side to side of your pye; then lay butter in the bottom of it, and a lay of meat, then a lay of lard and a lay of meat, and thus do five or six times, lay your lard all one way, but last of all a lay of meat, a few whole cloves, and slices of bacon over all, and some butter, close it up and bake it, being baked fill it up with sweet butter, and stop the vent.

Thus you may bake any venison, beef, mutton, veal, or rabits; if you bake them in earthen pans they will keep the longest.

To bake a Hare with a Pudding in his Belly.

[illustration] form of hare pie

FOr to make this pye you must take as followeth, a gal∣lon of flower, half an ounce of nutmegs, half an ounce of pepper, salt, capers, raisins, pears in quarters, prunes, with grapes, lemon or gooseberries, and for the liquor a pound of sugar, a pint of claret or verjuyce, and some large mace.

Thus also may you bake a fawn, kid, lamb, or rabit. Make your hare pye according to the foregoing form.

To make minced Pyes of a Hare.

TAke a hare, flay it and cleanse it, then take the flesh from the bones, and mince it with some fat bacon or beef suet raw, season it with pepper, mace, nutmeg, cloves, and salt, mingle all together with some grapes, gooseberries, or barberries; fill the pye, close it up, and bake it.

Otherwayes.

Mince it with beef-suet, a pound and a half of raisins minced, some currans, cloves, mace, salt, and cinamon, mingle all together, and fill the pye, bake it, and liquor it with claret.

To make a Pumpion Pye.

TAke a pound of pumpion and slice it, a handful of time, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then take cinamon, nutmeg, pep∣per, and a few cloves all beaten, also ten eggs and beat them, then mix and beat them all together, with as much sugar as you think fit, then fry them like a froise, after it is fryed let it stand till it is cold, then fill your pye after this man∣ner. Take sliced apples sliced thin round wayes, and lay a layer of the froise, and a layer of apples, with currans be∣twixt the layers. While your pye is fitted, put in a good deal of sweet butter before you close it. When the pye is baked, take six yolks of eggs, some white wine or verjuyce, and make a caudle of this, but not too thick, cut up the lid, put it in, and stir them well together whilest the eggs and pumpion be not perceived, and so serve it up.

To make a Lumber Pye.

TAke some grated bread and beef-suet cut into bits like great dice, and some cloves and mace, then some veal or capon minced small with beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boild hard and cut into quar∣ters, put them to the other ingredients, with some bar∣berries, some yolks of raw eggs and a little cream, work up all together and put it in the cauls of veal like little sausa∣ges, then bake them in a dish, and being half baked, have a pye made and dryed in the oven; put these puddings in∣to it with some butter, verjuyce, sugar, some dates on them, large mace, grapes, or barberries, and marrow; being ba∣ked serve it with a cut cover on it, and scrape sugar on it.

Otherwayes.

Take some minced meat of chewits of veal, and put to it some three or four raw eggs, make it into balls, then

[illustration] form of lumber pie

put them in a pye fitted for them according to this form, first lay in the balls, then lay on them some slic't dates, large mace, marrow, and butter; close it up and bake it, being baked, liquor it with verjuyce, sugar, and butter, then ice it, and serve it up.

To make an Ollive Pye.

TAke time, sweet marjoram, savory, spinage, parsley, sage, endive, sorrel, violet leaves, and strawberry leaves, mince them very small with some yolks of hard eggs, then put to them half a pound of currans, nutmeg, pepper, cinamon, sugar, and salt, minced raisins, gooseberries, or barberries, and dates minced small, mingle all together, then have slices of a leg of veal, or a leg of mutton, cut thin and hacked with the back of a knife, lay them on a clean board, and strow on the foresaid materials, roul

them up and put them in a pye; then lay on them some dates, marrow, large mace, and some butter, close it up and bake it, being baked, cut it up, liquor it with butter, verjuyce and sugar, put a slic't lemon into it, and serve it up with scraped sugar.

To bake a Loin, Breast, or Rack of Veal, or Mutton.

IF you bake it with the bones, joynt a loyn very well, and season it with nutmeg, pepper, and salt, put it in your pye, and put butter to it, close it up and bake it in good crust, and liquor it with sweet butter.

Thus also you may bake the breast, either in pye or pa∣sty; as also the rack or shoulder, being stuffed with sweet herbs, and fat of beef minced together, and baked either in pye or pasty.

In the summer time you may add to it spinage, goose∣berries, grapes, barberries, or slic't lemon: and in winter, prunes, and currans, or raisins, and liquor it with butter, sugar, and verjuyce.

To make a Steak Pye the best way.

CUt a neck, loyn, or breast into steaks, and season them with pepper, nutmeg, and salt; then have some few sweet herbs minced small, with an onion, and the yolks of three or four hard eggs minced also: the pye being made put in the meat and a few capers, and strow these ingre∣dients on it, then put in butter, close it up, and bake it three hours moderately, &c. Make the pye round and pretty deep.

Otherwayes.

The meat being prepared as before, season it with nut∣meg, ginger, pepper, a whole onion, and salt; fill the pye, then put in some large mace, half a pound of currans, and

butter, close it up and put it in the oven; being half baked, put in a pint of warmed claret, and when you draw it to send it up, cut the lid in pieces and stick it in the meat round the pye; or you may leave out onions, and put in sugar and verjuyce.

Otherwayes.

Take a loin of mutton, cut it into steaks, and season it with nutmeg, pepper, and salt, then lay a layer of raisins

[illustration] form of steak pie

and prunes in the bottom of the pye, steaks on them, and then whole ciamon, then more fruit and steaks, thus do it three times, and on the top put more fruit, and grapes or slic't orange, dates, large mace, and butter, close it up and bake it, being baked, liquor it with butter, white wine, and sugar, ice it, and servit hot.

To bake Steak Pyes the French way.

SEason the Steaks with pepper, nutmeg, and salt lightly, and set them by; then take a piece of the leanest of a leg of mutton, and mince it small with some beef-fuet and a few sweet herbs, as tops of time, pennyroyal, young red sage, grated bread, yolks of eggs, sweet cream, raisins of the sun, &c. work all together, and make it into little balls, and rolls, put them into a deep round pye on the steaks, then put to them some butter, and sprinkle it with verjuyce, close it up and bake it, being baked cut it up, then roul sage leaves in butter, fry them, and stick them in the balls, serve the pye without a cover, and liquor it with the juyce of two or three oranges, or lemons.

Otherwayes.

Bake these steaks in any of the foresaid wayes in patty∣pan or dish, and make other paste called cold butter paste;

take to a gallon of flour a pound and a half of butter, four or five eggs and but two whites, work up the butter and eggs into the flour, and being well wrought, put to it a little fair cold water, and make it up a stiff paste.

To bake a Gammon of Bacon.

STeep it all night in water, scrape it clean, and stuff it with all manner of sweet herbs, as sage, time, parsley, sweet marjoram, savory, violet leaves, strawberry leaves, fennil, rosemary, penny-royal, &c. being cleansed and chopped small with some yolks of hard eggs, beaten nut∣meg and pepper, stuff it and boil it, and being fine and tender boild and cold, pare the under side, take off the skin, and season it with nutmeg and pepper, then lay it in your pye or pasty with a few whole cloves, and slices of raw ba∣con over it, and butter; close it up in pye or pasty of short paste and bake it.

To bake wild Bore.

TAke the leg, season it, and lard it very well with good big lard seasoned with nutmeg, pepper, and beaten

[illustration] form of wild bore pie

ginger, lay it in a pye of the form as you see, being seasoned all over with the same spices and salt, then put a few whole cloves on it, a few bay leaves, large slices of lard, and good store of butter, bake it in fine or course crust, being baked liquor it with good sweet butter and stop up the vent.

If to keep long bake it in an earthen pan in the above-said seasoning, and being baked fill it up with butter, and you may keep it a whole year.

To bake your wilde Bore that comes out of France.

LAy it in soak two dayes, then parboil it, and season it with pepper, nutmeg, cloves, and ginger; and when it is baked fill it up with butter.

To bake Red Deer.

TAke a side of red deer, bone it and season it, then take out the back sinnew and the skin, and lard the fil∣lets or back with great lard as big as your middle finger; being first seasoned with nut∣meg

[illustration] forms of red deer pie

and pepper: then take four ounces of pepper, four ounces of nutmeg, and six ounces of salt, mix them well together, and season the side of venison; being well slash∣ed with a knife in the inside for to make the seasoning enter; being seasoned, and a pye made according to these forms, put some butter in the bottom of the pye, a quarter of an ounce of cloves, and a bay leaf or two, lay on the flesh, season it, and coat it deep, then put on a few cloves, and good store of but∣ter, close it up and bake it the space of eight or nine hours, but first baste the pye with six or seven eggs, beaten well together; being baked and cold, fill it up with good sweet clarified butter.

Take for a side or half hanch of red deer, half a bushel of rye meal, being coursely searced, and make it up very stiff with boiling water onely.

If you bake it to eat hot, give it but half the seasoning,

and liquor it with claret wine and good butter.

To bake Fallow Deer for hot or cold.

TAke a side of venison, bone and lard it with great lard as big as ones little finger, and season it with two ounces of pepper, two ounces of numeg, and four ounces of salt; then have a pye made, and lay some butter in the bottom of it, then lay in the flesh, the inside down∣ward, coat it thick with seasoning, and put to it on the top of the meat, with a few cloves, and good store of butter, close it up and bake it; the pye being first basted with eggs, being baked and cold, fill it up with clarified butter, and keep it to eat cold. Make the paste as you do for red deer, course drest through a boulter, a peck and a pottle of this meal will serve for a side or half hanch of a buck.

To bake a side or half Hanch to be eaten hot.

TAke a side of a buck being boned and the skins taken away, season it onely with two ounces of pepper, and as much salt, or half an ounce more, lay it on a sheet of fine paste with two pound of beef-suet finely minced and beat with a little fair water and laid under it, close it up and bake it, and being fine and tender baked, put to a good ladle full of gravy, or good strong mutton broth.

To make a Paste for it.

TAke a peck of flour by weight, and lay it on the pastery board, make a hole in the midst of the flour and put to it five pound of good fresh butter, the yolks of six eggs and but four whites, work up the butter and eggs into the flour, and being well wrought toge∣ther

put some fair water to it, and make it into a stiff paste.

In this fashion of fallow deer you may bake goat, doe, or a pasty of venison.

To make meer sauce, or a pickle to keep venison in that is tainted.

TAke strong ale and as much vinegar as will make it sharp, boil it with some bay salt, and make a strong brine, scum it and let it stand till it be cold, then put in your venison twelve hours, press it, parboil it, and sea∣son it, then bake it as before is shown.

Other sauce for tainted venison.

TAke your venison, and boil water, beer, and wine vinegar together, and some bay leaves, time, savo∣ry, rosemary and fennil, of each a handful, when it boils put in your venison, parboil it well and press it, and sea∣son it as aforesaid, bake it for to be eaten cold or hot, and put some raw minced mutton under it.

Otherwayes to preserve tainted Venison.

BUry it in the ground in a clean cloath a whole night, and it will take away the corruption, savour, or stink.

Other meer sauce to counterfeit Beef or Mutton to give it a Venison colour.

TAke small beer and vinegar, and parboil your beef in it, let it steep all night, then put some turnsole to it, and being baked, a good judgement shall not decerne it from red or fallow deer.

Otherwayes to counterfeit Ram, Weather, or any Mutton for Venison.

BLoody it in sheeps, lambs, or pigs blood, or any good and new blood, season it as before, and bake it ei∣ther for hot or cold. In this fashion you may bake mut∣ton, lamb, or kid.

To make Ʋmble Pyes.

LAy minced beef-suet in the bottom of the pye, or sli∣ces of interlarded bacon, and the umbles cut as big as small dice, with some bacon cut in the same form, and seasoned with nutmeg, pepper, and salt, fill your pyes with it and slices of bacon and butter, close it up and bake it, and liquor it with claret, butter, and stripped time.

To make Pies of Sweet-breads or Lamb-stones, according to these Forms.

[illustration] forms of sweet-breads or lamb-stones pies

PArboil them and blanch them, or raw sweet-breads or stones, part them in halves, and season them with pepper, nutmeg, and salt, season them lightly; then put in the bottom of the pye some slices of interlarded bacon, and some pieces of artichoaks or mushrooms, then sweet∣breads or stones, marrow, gooseberries, barberries, grapes, or slic't lemon, close it up and bake it, being baked liquor

it with butter onely. Or otherwise with butter, white wine, and sugar, and sometimes adde some yolks of eggs.

To make minced Pies or Chewits of a Leg of Veal, Neats Tongue, Turkey, or Capon.

TAke to a good leg of veal six pound of beef-suet, then take the leg of veal, bone it, parboil it, and mince it very fine when it is hot; mince the suet by its self very fine also, then when they are cold mingle them together, then season the meat with a pound of sliced dates, a pound of sugar, an ounce of nutmegs an ounce of pepper, an ounce of cinamon, half an ounce of ginger, half a pint of verjuyce, a pint of rose-water, a preserved orange, or any peel fine minced, an ounce of caraway comfets, and six pound of currans; put all these into a large tray with half a handful of salt, stir them up all together and fill your pies, close them up, bake them, and being baked, ice them with double refined sugar, rose-water, and butter.

Make the Paste with a peck of flour, and two pound of butter boild in fair water or liquor, make it up boiling hot.

To make minced Pies of Mutton.

TAke to a leg of mutton four pound of beef-suet, bone the leg, and cut it raw into small pieces, as also the suet, mince them together very fine, and being minced season it with two pound of currans, two pound of raisins, two pound of prunes, an ounce of carraway∣seed an ounce of nutmegs, an ounce of pepper, an ounce of cloves and mace, and six ounces of salt; stir up all to∣gether, fill the Pies, and bake them as the former.

To make minced Pies of Beef.

TAke a stone or eight pound of beef, also eight pound of suet, mince them very small, and put to them eight

ounces of salt, two ounces of nutmegs, an ounce of pep∣per, an ounce of cloves and mace, four pound of currans, and four pound of raisins, stir up all these together, and fill your pies.

Minced in the French Fashion, called Pelipate, or in English, Petits, made of Veal, Pork, or Lamb, or any kinde of Ve∣nison, Beef, Poultry, or Fowl.

MIce them with lard, and being minced, season them with salt, and a little nutmeg, mix the meat with some pine-apple-seed, and a few grapes or gooseberries; fill the Pies and bake them, being baked, liquor them with a little gravy.

Sometimes for variety in the winter time you may use currans instead of grapes or gooseberries, and yolks of hard eggs minced among the meat.

Minced Pies in the Italian Fashion.

PArboil a leg of veal, and being cold mince it with beef-suet, and season it with pepper, salt, and goose∣berries; mix with it a little verjuyce, currans, sugar, and a little saffron in powder.

[illustration] forms of minced pies

Forms of minced Pies.

To make an exraordinary Pie, or a Bride Pie, of severall Compounds, being several distinct Pies on one bottom.

[illustration] form of bride pie

PRovide cock-stones and combs, or lamb-stones and sweet-breads of veal, a little set in hot water and cut to pieces; also two or three oxe pallets blanched and slic't, a pint of oysters, sliced dates, a handful of pine kernels, a little quantity of broom-buds pickled, some fine interlard∣ed bacon sliced, nine or ten chesnuts roasted and blanched, season them with salt, nutmeg, and some large mace, and close it up with some butter. For the caudle, beat up some butter, with three yolks of eggs, some white or claret

wine, the juyce of a lemon or two; cut up the lid, and pour on the lear, shaking it well together; then day on the meat, slic't lemon, and pickled barberries, and cover it again; let these Ingredients be put into the moddle or scol∣lops of the Pie.

Several other Pies belong to the first form, but you must be sure to make the three fashions proportionably an∣swering one the other; you may set them on one bottom of paste, which will be more convenient; or if you set them several you may bake the middle one full of flour, it being baked and cold, take out the flour in the bottom, and put in live birds, or a snake, which will seem strange to the be∣holders, which cut up the Pie at the table. This is onely for a Wedding to pass away time.

Now for the other Pies you may fill them with several Ingredients, as in one you may put oysters, being parboild and bearded, season them with large mace, pepper, some beaten ginger, and salt, season them lightly, and fill the Pie, then lay on marrow and some good butter, close it up and bake it. Then make a lear for it with white wine, the oyster liquor, three or four oysters bruised in pieces to make it stronger, but take out the pieces, and an onion, or rub the bottom of the dish with a clove of garlick; it being boild, put in a piece of butter, with a lemon, sweet hearbs will be good boild in it, bound up fast together; cut up the lid, or make a hole to let the lear in, &c.

Another you may make of Prawns and Cockles, being seasoned as the first, but no marrow: a few pickled mush∣rooms, (if you have them) it being baked, beat up a piece of butter, a little vinegar, a slic't nutmeg, and the juyce of two or three oranges thick, and pour it into the Pie.

A third you may make a Bird Pie; take young Birds, as larks, pulled and drawn, and a force meat to put in the bellies made of grated bread, sweet herbs minced very

small, beef-suet, or marrow minced, almonds beat with a little cream to keep them from oyling, a little parmisan (or none) or old cheese; season this meat with nutmeg, ginger, and salt; then mix them together with cream and eggs like a pudding, stuff the larks with it, then season the ••arks with nutmeg, pepper, and salt, and lay them in the Pie, put in some butter, and scatter between them pine-kernels, yolks of eggs, and sweet herbs, the herbs and eggs being minced very small; being baked make a lear with the juyce of oranges and butter beat up thick, and shaken well together.

For another of the Pies, you may boil artichocks, and take onely the bottoms for the Pie, cut them into quarters or less, and season them with nutmeg. Thus with several Ingredients you may fill up the other Pies.

To make Custards divers wayes.

[illustration] form of custard

TAke to a quart of cream, ten eggs, half a pound of su∣gar, half a quarter of an ounce of mace, half as much ginger beaten very fine, and a spoonful of salt, strain

them through a strainer; then the forms being finely dry∣ed in the oven, fill them full on an even hearth, and bake them fair and white, draw them and dish them on a dish and plate; then strow on them biskets red and white, stick muskedines red and white, and scrape thereon double refi∣ned sugar.

Make the paste for these Custards of a pottle of fine flour, make it up with boiling liquor, and make it up stiff.

To make an Almond Custard.

TAke two pound of almonds, blanch and beat them very fine with rose-water, then strain them with some two quarts of cream, twenty whites of eggs, and a pound of double refined sugar; make the paste as before∣said, and bake it in a milde oven fine and white, garnish it as before, and scrape fine sugar over all.

To make a Custard without Eggs.

TAke a pound of almonds, blanch and beat them with rose-water into a fine paste, then put the spawn or row of a Carp or Pike to it, and beat them well together, with some cloves, mace, and salt, the spices being first bea∣ten, and some ginger, strain them with some fair spring wa∣ter, and put into the strained stuff half a pound of double refined sugar, and a-little saffron; when the Paste is dried and ready to fill, put into the bottom of the coffin some slic't dates, raisins of the sun stoned, and some boiled cur∣rans, fill them and bake them; being baked scrape sugar on them. Be sure alwayes to prick your custards or forms before you set them in the oven.

If you have no row or spawn, put rice flour instead thereof.

To make an extraordinary good Cake.

TAke half a bushel of the best flour you can get very finely searsed, and lay it upon a large Pastrey board, make a hole in the midst thereof, and put to it three pound of the best butter you can get, with fourteen pound of currans finely picked and rubbed, three quarts of good new thick cream warmed, two pound of fine sugar beaten, three pints of good new ale barm or yeast, four ounces of cinamon fine beaten and searsed, also an ounce of beaten ginger, two ounces of nutmegs fine beaten and searsed; put in all these materials together, and work them up into an indifferent stiff paste, keep it warm till the oven be hot; then make it up and bake it being baked an hour and a half, ice it, then take four pound of double refined sugar, beat it and searce it, and put it in a deep clean scowred skillet the quantity of a gallon, boil it to a candy height with a little rose-water, then draw the cake, run it all over it, and set it into the oven till it be candied.

To make a Cake otherwise.

TAke a gallon of very fine flour, and lay it on the Pastry board, then strain three or four eggs with a pint of barm, and put it into a hole made in the middle of the flour, with some two nutmegs fine beaten, an ounce of ci∣namon, and an ounce of cloves and mace beaten fine also, half a pound of sugar, and a pint of cream; put these in∣to the flower with two spoonfuls of salt, and work it up good and stiff; then take half the paste, and work three pound of currans well picked and rubbed into it, then take the other part and divide it into two equal pieces, drive them out as broad as you would have the cake, then lay one of the sheets of paste on a sheet of paper, and upon

that the half that hath the currans, and the other part on the top, close it up round, prick it, and bake it; being baked, ice it with butter, sugar, and rose-water, and set it again into the oven.

To make French Bread the best way.

TAke a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour, with the whites of six new laid eggs well beaten in a dish, and mixt with the barm in the middle of the flour, also three spoonfuls of fine salt; then warm some milk and fair water, and put to it, and make it up pretty stiff, being well wrought and worked up, cover it in a boul or tray with a warm cloth till your oven be hot; then make it up either in rouls, or fashion it in little wooden dishes and bake it, being baked in a quick oven, chip it hot.