_The best way of making all manner of baked Meats._
_To make a Bisk or Batalia Pie._
Take six peeping Pigeons, and as many peeping small chickens, truss
them to bake; then have six oxe pallets well boil'd and blancht, and
cut in little pieces; then take six lamb-stones, and as many good
veal sweet-breads cut in halves and parboil'd, twenty cocks-combs
boil'd and blanch'd, the bottoms of four artichocks boiled and
blanched, a quart of great oysters parboil'd 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 baked 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 sparagus and interlarded bacon.
For the paste of 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.
Otherways 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 sweet-breads of veal slic't very
thin, three sheeps tongues boil'd tender, blanched and slic't, with
as much veal, as much mutton, six larks, twelve cocks combs, a pint
of great oysters parboild and bearded, 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 form 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,
nutmeg, and some sweet marjoram, work up all with a little cream,
make it up in little balls or rouls, put them in the pie, and put in
a little mutton-gravy, some artichock bottoms, 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 otherways._
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.
Otherways 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, suger, and a quarter of a pound of good
sweet butter; fill the pye, 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.
Otherways for the liquoring or garnishing of these Pies, for variety
you may put in them boil'd skirrets, bottom of artichocks boil'd, or
boil'd cabbidge lettice.
Sometimes sweet herbs, whole yolks of hard eggs, interlarded 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 gooseberries, red or
white currans, and some sweet herbs chopped small, boil'd in gravy;
and beat up thick with butter.
Otherways liquor it with white-wine, butter, sugar, some sweet
marjoram, and yolks of eggs strained.
Or bake them with candied lettice stalks, potatoes, boil'd and
blanch'd, marrow, dates, and large mace; being baked cut up the pye,
and lay on the chickens, slic't lemon, then liquor the pye 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 pye, 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 pye 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 nutmeg, pepper, salt, two or
three raw yolks of eggs, some boil'd skirrets or pieces of
artichocks, grapes, or gooseberries, _&c._
_To bake Pigeons wild 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, pepper, 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 pye, lay on the
pigeons, and put all the seasoning on them in the pye, 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 boil'd 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, pie, or patty-pan, and make cold paste of a
pottle of flour, six yolks of raw eggs, and a pound of butter, work
into the flour dry, and being well wrought into it, make it up stiff
with a little 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 boil'd up in the liquor, put them in the
pye when you serve it up, and dissolve the yolk of an egg into it;
then cut up the pye or dish, and put on it some slic't lemon, shake
it well together, 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, Peacock,
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 season it with 2 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 butter, 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 only, then take two ounces of pepper,
three of nutmeg, and four of salt, season the fowl, and lay it in
the pie, 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, only giving them half the seasoning.
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, shovellers, herns, bitterns,
curlews, heath-cocks, teels, olines, ruffs, brewes, pewits, mewes,
sea-pies, dap chickens, strents, dotterils, knots, gravelins,
oxe-eys, red shanks, _&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, claret, and butter.
_To dress a Turkey in the French mode, to eat cold,
called a la doode._
Take a turkey and bone it, or not bone it, but boning is the best
way, and lard it with good big lard as big as your little finger and
season it with pepper, cloves, and mace, nutmegs, and put a piece of
interlarded bacon in the belly with some rosemary and bayes, whole
pepper, cloves and mace, and sew it up in a clean cloth, and lay it
in steep all night in white-wine, next morning close it up with a
sheet of course paste in a pan or pipkin, and bake it with the same
liquor it was steept in; it will ask four hours baking, or you may
boil the liquor; then being baked and cold, serve it on a pie-plate,
and stick it with rosemary and bays, and serve it up with mustard
and sugar in saucers, and lay the fowl on a napkin folded square,
and the turkey laid corner-ways.
Thus any large fowl or other meat, as a leg of mutton, and the like.
Meats proper for a stofado may be any large fowl, as,
_Turkey, Swan, Goose, Bustard, Crane, Whopper, wild Geese,
Brand Geese, Hearn, Shoveler, or Bittern, and many more; as also
Venison, Red Deer, Fallow Deer, Legs of Mutton, Breasts of Veal
boned and larded, Kid or Fawn, Pig, Pork, Neats-tongues, and Udders,
or any Meat, a Turkey, Lard one pound, Pepper one ounce, Nutmegs,
Ginger, Mace, Cloves, Wine a quart, Vinegar half a pint, a quart
of great Oysters, Puddings, Sausages, two Lemons, two Cloves of
Garlick._
_A Stofado._
Take two turkeys, & bone them and lard them with great lard as big
as your finger, being first seasoned with pepper, & nutmegs, & being
larded, lay it in steep in an earthen pan or pipkin in a quart of
white-wine, & half as much wine-vinegar, some twenty whole cloves,
half an ounce of mace, an ounce of beaten pepper, three races of
slic't ginger, half a handful of salt, half an ounce of slic't
nutmegs, and a ladleful of good mutton broth, & close up the pot
with a sheet of coarse paste, and bake it; it will ask four hours
baking; then have a fine clean large dish, with a six penny French
bread slic't in large slices, and then lay them in the bottom of a
dish, and steep them with some good strong mutton broth, and the
same broth that it was baked in, and some roast mutton gravy, and
dish the fowl, garnish it with the spices and some sausages, and
some kind of good puddings, and marrow and carved lemons slic't, and
lemon-peels.
_To bake any kind of Heads, and first of the Oxe or
Bullocks Cheeks to be eaten hot or cold._
Being first cleansed from the slime and filth, cut them in pieces,
take out the bones, and season them with 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
liquor 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 spices and
butter, close it up in good crust, and make your pies according to
these forms.
_Otherways._
Bone and lard them with lard as big as your little finger seasoned
with pepper, salt, and nutmeg, and laid into the pye or pasty, with
slices of interlarded 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.
_Otherways._
You may make a pudding of some grated bread, minced veal, beef-suet,
some minced sweet herbs, a minced onion, eggs, cream, nutmeg,
pepper, and salt, and lay it on the top of your meat in the pye, and
some butter, close it up and bake it.
_Otherways._
Take a calves head, soak it well and take out the brains, boil the
head and take out the bones, being cold stuff it with sweet herbs
and hard eggs chopped 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 only.
_Otherways._
Boil it and take out the bones, cleanse it, and season it with
pepper, salt, and nutmeg, put some minced veal or suet in the bottom
of the pye, then lay on the cheeks, and on them a pudding made of
minced veal raw and suet, currans, 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 only.
_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-water and dates stir them all together and
fill your pye, bake it, and being baked ice it.
_Minced Pies of Calves Chaldrons, or Muggets._
Boil it tender, and being cold mince it small, then put to it bits
of lard cut like dice, or interlarded bacon, some yolks of hard eggs
cut like dice also, some bits of veal and mutton cut also in the
same bigness, as also lamb, some gooseberries, grapes or barberries,
and season 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 Calves Chaldron or Muggets in a Pye or little Pasties,
or make a Pudding of it, adding two or three Eggs._
Being half boil'd, mince it small, with half a pound of beef-suet,
and season it with beaten cloves and mace, nutmegs, a little onion
and minced lemon peel, and put to it the juyce of an orange, and mix
all together. Then make a piece of puff-paste and bake it in a dish
as other Florentines, and close it up with the other half of the
paste, and being baked put into it the juyce of two or three
oranges, and stir the meat with the orange juyce well together and
serve it, _&c._
_To bake a Pig to be eaten cold called a Maremaid Pye._
Take a Pig, flay it and quarter it, then bone it, take also a good
Eel flayed, speated, boned, and seasoned with pepper, salt, and
nutmeg, then lay a quarter of your pig in a round pie; and part of
the Eel on that quarter, then lay another quarter on the other and
then more eel, and thus keep the order till your pie 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.
_Otherways._
Scald it, and bone it being first cleansed, dry the sides in a clean
cloth, and season them with beaten nutmeg, pepper, 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 pie, and slices of the tongue on
it, then another quarter of a pig and more tongue, thus do four
times double; and lay over all slices of bacon, a few cloves,
butter, and a bay-leafe or two; then bake it, and being baked, fill
it up with good sweet butter. Make your paste white of butter and
flower.
_Otherways._
Take a pig being scalded, flayed, and quartered, season it with
beaten nutmeg, pepper, salt, cloves, and mace, lay it in your pie
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 butter, verjuyce, and sugar. If to be eaten cold,
with butter only.
_Otherways to be eaten hot._
Cut it in 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 Pie._
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 ounces of salt, mix them together, season them,
and make a round or square pye of course boulted rye and meal; then
the pie 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 Pie 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
the 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._
For to make this pie you must take as followeth, a gallon of flour,
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 you may bake a fawn, kid, lamb, or rabit: Make your
Hare-Pie according to the foregoing form.
_To make minced Pies of a Hare._
Take a Hare, flay it, and cleanse it, then take the flesh from the
bones, and mince it with the fat bacon, or beef-suet raw, season it
with pepper, mace, nutmeg, cloves, and salt; then mingle all
together with some grapes, gooseberries, or barberries; fill the
pie, close it up and bake it.
_Otherways._
Mince it with beef-suet, a pound and half of raisins minced, some
currans, cloves, mace, salt, and cinamon, mingle all together, and
fill the pie, bake it and liquor it with claret.
_To make a Pumpion Pie._
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, pepper, 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 fried, let it stand till it is cold, then fill
your pie after this manner. Take sliced apples sliced thin round
ways, and lay a layer of the froise, and a layer of apples, with
currans betwixt the layers. While your pie is fitted, put in a good
deal of sweet butter before you close it. When the pie 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 whilst the eggs and pumpion be not
perceived, and so serve it up.
_To make a Lumber-Pie._
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 boil'd
hard and cut in quarters, put them to the other ingredients, with
some barberries, some yolks of raw eggs, and a little cream, work up
all together and put it in the cauls of veal like little sausages;
then bake them in a dish, and being half baked, have a pie made and
dried in the oven; put these puddings into it with some butter,
verjuyce, sugar, some dates on them, large mace, grapes, or
barberries, and marrow; being baked, serve it with a cut cover on
it, and scrape sugar on it.
_Otherways._
Take some minc't meat of chewits of veal, and put to it some three
or four raw eggs, make it into balls, then 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 Olive Pye._
Take tyme, sweet marjorarm, 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 minc'd small, mingle
alltogether, then have slices of a leg of veal, or a leg or 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 loin 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 brest, either in pye or pasty, 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, gooseberries, 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 ingredients on it, then put in butter, close it up and
bake it three hours moderately, _&c._ Make the pye round and pretty
deep.
_Otherways._
The meat being prepared as before, season it with nutmeg, 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 clearet,
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.
_Otherways._
Take a loyn of mutton, cut it in steaks, and season it with nutmeg,
pepper, and salt, then lay a layer of raisins and prunes in the
bottom of the pye, steaks on them, and then whole cinamon, 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 serve it hot.
_To bake Steak Pies 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 suet and a few sweet herbs, as tops of
tyme, penniroyal, 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 rouls, 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.
_Otherways._
Bake these steaks in any of the foresaid-ways in patty-pan or dish,
and make other paste called cold butter paste; take to a gallon of
flower 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, tyme, parsley, sweet marjoram,
savory, violet-leaves, strawberry leaves, fennil, rose-mary,
penniroyal, _&c._ being cleans'd and chopped small with some yolks
of hard eggs, beaten nutmeg, and pepper, stuff it and boil it, and
being fine and tender boil'd and cold, pare the under side, take off
the skin, and season it with nutmeg and pepper, then lay it in your
pie or pasty with a few whole cloves, and slices of raw bacon 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 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 abovesaid
seasoning, and being baked fill it up with butter, and you may keep
it a whole year.
_To bake your wild Bore that comes out of _France_._
Lay it in soak two days, 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 sinew and the skin, and lard the fillets or back with great
lard as big as your middle finger; being first seasoned with nutmeg,
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 slashed with a knife in the inside for to
make the seasoning enter; being seasoned, and a pie made according
to these forms, put in 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 butter, close it up and bake it the space of eight or
nine hours, but first baste the pie 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 coursly searsed, and make it up very stiff with boiling
water only.
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-Dear to be eaten hot or cold._
Take a side of venison, bone and lard it with great lard as big as
your little finger, and season it with two ounces of pepper, two
ounces of nutmeg, and four ounces of salt; then have a pie made, and
lay some butter in the bottom of it, then lay in the flesh, the
inside downward, 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 only 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 it 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
together, 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 vinison twelve hours, press
it, parboil it, and season 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, tyme, savory, rosemary, and fennil, of each a
handful, when it boils put in your venison, parboil it well and
press it, and season it as aforesaid, bake it for to be eaten cold
or hot, and put some raw minced mutton under it.
_Otherways to preserve tainted Venison._
Bury it in the ground in a clean cloth a whole night, and it will
take away the corruption, savour, or stink.
_Other meer Sauces to counterfeit Beef, or Muton
to give it a Venison colour._
Take small beer and vinegar, and parboil your beef in it, let it
steep all night, then put in some turnsole to it, and being baked,
a good judgment shall not discern it from red or fallow deer.
_Otherways to counterfeit Ram, Wether, 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 either for hot or cold. In
this fashion you may bake mutton, lamb, or kid.
_To make Umble-Pies._
Lay minced beef-suet in the bottom of the pie, or slices 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 tyme.
_To make Pies of Sweet-breads or Lamb stones._
Parboil them and blanch them, or raw sweetbreads or stones, part
them in halves, & season them with pepper, nutmeg, and salt, season
them lightly; then put in the bottom of the pie some slices of
interlarded bacon, & some pieces of artichocks 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 only. Or otherwise with butter, white-wine, and sugar, and
sometimes add 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 it 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-comfits, 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 boil'd
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 minc't season it with two pound of currans, two
pound of raisins, two pound of prunes, an ounce of caraway seed, an
ounce of nutmegs, an ounce of pepper, an ounce of cloves, and mace,
and six ounces of salt; stir up all together, 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 pepper, 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 kind of Venison, Beef, Poultrey, or Fowl._
Mince 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 gooseberries; mix with it a little
verjuyce, currans, sugar, and a little saffron in powder.
_Forms of minced Pyes._
[Illustration]
_To make an extraordinary Pie, or a Bride Pye
of several Compounds, being several distinct Pies
on one bottom._
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
ox-pallats blanch't and slic't, a pint of oysters, slic't dates,
a handful of pine kernels, a little quantity of broom buds, pickled,
some fine interlarded bacon slic't; nine or ten chesnuts rosted and
blancht 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 lay on the meat, slic't lemon, and pickled
barberries, and cover it again, let these ingredients be put in the
moddle or scollops of the Pye.
Several other Pies belong to the first form, but you must be sure to
make the three fashions proportionably answering 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 bak't and cold, take out the flour in the bottom, &
put in live birds, or a snake, which will seem strange to the
beholders, which cut up the pie at the Table. This is only for a
Wedding to pass away the 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 & 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 boil'd, put in
a piece of butter, with a lemon, sweet herbs will be good boil'd 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 mushrooms, (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 Pye.
A third you may make a Bird pie; take young Birds, as larks pull'd
and drawn, and a forced 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 larks 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 only the
bottoms for the Pie, cut them into quarters or less, and season them
with nutmeg. Thus with several ingredients you may fill your other
Pies.
_For the outmost Pies they must be Egg-Pies._
Boil twenty eggs and mince them very small, being blanched, with
twice the weight of them of beef-suet fine minced also; then have
half a pound of dates slic't with a pound of raisins, and a pound of
currans well washed and dryed, and half an ounce of cinamon fine
beaten, and a little cloves and mace fine beaten, sugar a quarter of
a pound, a little salt, a quarter of a pint of rose-water, and as
much verjuyce, and stir and mingle all well together, and fill the
pies, and close them, and bake them, they will not be above two
hours a baking, and serve them all seventeen upon one dish, or
plate, and ice them, or scrape sugar on them; every one of these
Pies should have a tuft of paste jagged on the top.
_To make Custards divers ways._
Take to a quart cream, ten eggs, half a pound of sugar, 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; and the
forms being finely dried 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 refined 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
rosewater, then strain them with some two quarts of cream, twenty
whites of eggs, and a pound of double refined sugar; make the paste
as beforesaid, and bake it in a mild 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 beaten, and some ginger, strain them with some
fair spring water, 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 currans, fill them
and bake them; being baked, scrape sugar on them. Be sure always to
prick your custards or forms before you set them in the oven.
If you have no row or spawn, put rice flour instead hereof.
_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 Pastry 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 warm'd, 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 searse 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, and set it into the oven, till it be candied.
_To make a Cake otherways._
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 two nutmegs finely
beaten, an ounce of cinamon, and an ounce of cloves and mace beaten
fine also, half a pound of sugar, and a pint of cream; put these
into the flour 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 & rubbed into it, then take the other part and divide it
into two equal pieces, drive them out as broad as you wold 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.
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