A Lamb Pye.CUT a hind Quarter of Lamb into thin Slices, sea|son it with sweet Spices, and lay it in the Pye, mix'd with Half a Pound of Raisins of the Sun stoned, Half a Pound of Currants, two or three Spanish Potatoes boil|ed, blanched, and sliced; or an Artichoke Bottom or two, with Prunellas, Damsons, Gooseberries, Grapes, Citron and Lemon Chips: Lay on Butter, and close the Pye; when 'tis baked, make a Caudle for it.A Chicken Pye.TAKE six small Chichens, roll up a Piece of But|ter in sweet Spice, and put it into them; then sea|son them, and lay them in the Pye, with the Marrow of two Bones, with Fruit and Preserves, as the Lamb Pye, with a Caudle.A Lumber Pye.TAKE a Pound and Half of a Fillet of Veal, and mince it with the same Quantity of Beef suet; sea|son it with sweet Spice, five Pippins, an handful of Spin|nage, and an hard Lettuce, Thyme and Parsley. Mix it with a Penny grated white Loaf, the Yolks of Eggs, Sack and Orange-flower Water, a Pound and an Half of Cur|rants and Preserves, as the Lamb Pye, with a Caudle. An Humble Pye is made the same way.A Mutton Pye.SEASON your Mutton-steaks with savoury Spice; fill the Pye, lay on the Butter, and close the Pye: When it is baked, toss up a Handful of chopp'd Capers, Cucumbers, and Oysters, in Gravy, an Anchovy, and drawn Butter.0