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.

A Lamb Pye with fruit.

Take a hinder quarter of Lamb, cut it into small pieces, then season it with Nutmegs & pepper and salt, and fill your Pye, then put in some cur∣rants, and some prunes, and bar∣beries and dates, and mace, and butter, and so close it and bake it; and when it is baked, liquor it with varges, butterand sugar, and throw Sugar upon it, and serve it in.

Take a hinder quarter of Lamb, cut half the line in one piece, that the kidney way lie fair in the middle of the Pye, and then cut the rest of the Lamb in small pieces, to lay a∣bout it in the corners of the Pye, season it with Nutmegs, pepper and salt and fill your pye, then lay upon it baberies, and mace, and sweet but∣ter and so close it and bake it; when you draw it pour on it some butter and serve it.