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. XXIII.

To make a Pie of Cockney ovall minced Pies.

THese kind of Pies must be made of the brisket of Veal, or like∣wise of other meat minced with Su∣et, and seasoned in the same manner as your former Pies were; where∣fore a Pie of Cockney minced Pies differs only from the foregoing Pies, only that the former are made in a round, and covered with a hovil or high paste; and these latter are flat, uncovered and made after the figure of an Ovall; moreover these Ovall minced Pies have another particu∣lar property, that they must bee sprinkled and seasoned with a white sance, made with Verjuice, and some few yolks of Eggs beaten to∣gether; this sauce is put into an O∣val

mince Pie, when as it is well ba∣ked, after which you must again put your said Pie into the Oven for a∣bout the space of one quarter of an hour, to the end that this said sauce may thicken.

Observe, that you must fasten the meat of your said Ovall mince Pie, and the crust together; that is, you must press it with your fingers close to the crust, but chiefly round the sides, that so your paste may be the firmer and faster.

Now, when as you have prepared your first lay of meat, you must co∣ver it with Sparagus, and with other Lamb-stones and Sweet-breads, a∣mongst which (if so be they are in season) you must put some Spanish or French Chesnuts, half roasted, and some Verjuice in Grapes when it is to bee had, after which you may grate a little Nutmeg over the Lamb-stones and Sweet-breads, and you shall again cover these Lamb∣stones and Sweet-breads with a lay of Minced meat, prepared and sea∣soned

as abovesaid; and after you shall have somewhat pressed the said meat upon the Lamb-stones and Sweet-breads, you may make up the sides of your Pastie, and you may stiffen them by a shoulder of paste which you should adde thereunto on the inside, and you shall make in such a manner, as that it may somewhat overtop the meat; and then you must cut off the said top of paste which doth touch the meat of your Pastie, and adde thereunto some few small puddings or rowles which you shall have purposely prepared of your mince meat, you may also grate a little Nutmeg upon your said Pasty, just as it is in a readiness to be put in∣to the Oven.

Cause your said Pie to bee baked, and when it is almost throughly ba∣ked, you shall draw it to the Ovens mouth, to poure into it the white sauce, of which wee gave you a hint and prescription before, and after that, return your Pie into the Oven again to be perfectly baked.

You may also make one of these Pies in a Tart-pan, and you may al∣so make the Crust of leaved paste as aforesaid.