The perfect cook: being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.

CHAP. XX.

To make a Pasty and a Tart of a Ca∣pon, of a Brest of Veal, of Pigeons, of Larks, and of other sorts of small Foules, to be eaten hot.

PRepare your Pastie Crust which must be very fine, make it of a proportionable height and bigness, of that which you do intend to put into it, and have a care to make the middle of the bottome a little thick∣er than the rest of the Pasty; fill up the bottome or line it with a little Beef suet Minced, and some mar∣row, in case it bee to bee had, or else instead thereof put therein a lit∣tle sat Bacon small shred, the peeces not exceeding the bignesse of a Pease.

Afterwards take the meate, which you do intend to put into the said pasty, having first washed it with

warm water, and having entirely cleansed it, and dried it that it retain no moisture; And if it bee a breast of Mutton, you may make it be∣come extream white by perboyling of it never so little in the said hot water; And the Meat being well wyped and dryed, you must cut in∣to several peeces about two fingers in thicknesse, and you must also cut the ribs in twain. Thus much for Veal.

But and if it be a Capon, or any o∣ther sort of foul, or any kind of Ven∣son which you intend to put in paste, you may flatten its brest, bruise its bones, and cut some lansements in its brest; Moreover you must cut off its neck, the extremities of its wings and its leggs, and afterwards put the Meat into your Pastie, after which you must season it with your salt spices, and at last you may fill up your Pye with a good lumpe of butter, and with slices of fat bacon, you may also if you please, adde hereunto some Lambs∣stones, Cox-combes, some sparagus,

some Hartichoak stools, some whole boyled yolks of Eggs, or in severall quarters, some Mucherons, some ver∣juice in the grape, and some parsly very small chopt, and also some small sausegees, above all which ingredients you must lay a few slices of fat Bacon, and a good quantity of butter, after which your said Pasty being thus fur∣nished and garnished, you may close it up, and you must wrap it up in brown paper to sustain or uphold the crust, and to hinder it from bursting in the Oven.

You must make a hole in the midst of the Lidde, and after you shall var∣nish or burnish your Pasty, and so you may put it into the Oven, giving it a like heat unto your Pasties, which are to bee served up hot to Table, accord∣ing to the foregoing prescription, and as it shall be more particularly decla∣red in the ensuing Chapter.

These kind of pastys wil be sufficiently baked within an hour and a halfes time more or lesse, according to the bigness of your pastie, as also proportionably

unto the heat of your Oven.

You may also make these kind of Pasties, in a Tart Pann, with a leav∣ed Crust, chiefly if you do garnish it with Pigeons.