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, pot 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.
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.
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.
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.
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, pot 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.