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 pot 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.
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 abstract shape 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.
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.