Rare_and_Excellent_Receipts_body_annotated.htm

[Title]

Rare and Excellent
RECEIPTS.

Experienced, and Taught
By Mrs. Mary Tillinghaſt.

And now Printed for the Uſe of her Scholars only.

LONDON,
Printed in the Year, 1678.

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Ornamentation omitted

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I. How to Make Paſte for all Peis to raiſe.

To every peck of Flower, take two pound of Butter; the Liquor muſt Boil, then put in your Butter; and when it is all melted wet your Paſte, but not too ſtiff.

Peck: 2 imperial gallons, roughly 2.3 US gallons or 8.8 liters link

II. How to make colde Paſte.

To every peck of Flower, take ſix pound of Butter, brake your Butter in ſmall bits and put it into your Flower; then wet it with cold Water, not too ſtiff.

This Paſte is good for all Paſties or made Diſhes, or Florendines.

Florendine: mod. Florentine. A pie with a puff pastry crust partly supported by the dish. link

Peck: 2 imperial gallons, roughly 2.3 US gallons or 8.8 liters link

Made Diſh: a dish consisting of a number of different ingredients cooked together. link

III. How to make Paſte for Cuſtards

You muſt boil your Liquor, then wet your Paſte, not Lith, bnt ſtiff, There muſt be no Butter in it.

This Paſte is good for Cuſtards, and all Cotes, Feathers, & Eſſes.

"...not Lith, bnt ſtiff..." using both a modern face and phrasing and correcting the typo "...not lithe, but stiff..."

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IV. How to make puff-Paſte.

To every peck of Flower, take eight pound of good ſweet Butter, twelve Eggs, Yolks and Whites; firſt, brake into your Flower, one quarter of your butter into ſmall pieces as you do for the cold Paſte, then brake in ſo many Eggs as the quantity of Flower which you wet will require, brake them into a Porrenger and beat them a little; then put ſome water to them, and put it into the Flower and wet it into a pretty ſtiff Paſte, then rowl it out into a leak of Paſte about a quarter of an Inch thick; then ſtick it all over with bits of Butter, and double it up in five or ſix Leaves; then rowl it out again about half an Inch thick, then double it up again, laying Butter all over it as at firſt; and ſo do till all your butter be laif on this Paſtel it muſt never be moulded nor kneeded; every time you rowl it out and lay the Butter on, you muſt ſtrew flower lightly on the Butter before you double it up , and upon the board and over the top; for it muſt niether ſtick to the board nor the rowling pin.

This Paſte is good for all Florendines, Cheeſcakes, made Diſhes, or for Sweet-meat-Tarts.

"To every peck of Flower, take eight pound of good ſweet Butter, twelve Eggs, Yolks and Whites;..." There are notes in both the text and margin that alter this to read, "To every peck of Flower, take eight pound of good ſweet Butter, 16 Eggs, halfe the Yolks & all the Whites;"

Florendine: mod. Florentine. A pie with a puff pastry crust partly supported by the dish. link

Porrenger: also porringer. a small bowl, typically with a handle, used for soup, stew, or similar dishes. link

Peck: 2 imperial gallons, roughly 2.3 US gallons or 8.8 liters link

Made Diſh: a dish consisting of a number of different ingredients cooked together. link

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V. How to make Sugar-Paſte.

To every peck of Flower, you muſt take four pound of Butter, two pound of Sugar; the Butter muſt be rubb'd into the flower, ſo fine till it ſeems like grated Bread then you muſt beat your Sugar and ſift it through a fine Sieve, then rub it into the Flower very well, and make it up into a ſtiff Paſte with boiled Liquor.

This Paſte is good for all ſorts of Cheeſe-cakes, or Tarts which are made of ſweet-meats, Rasberries, Corrants, or Apricocks.

Peck: 2 imperial gallons, roughly 2.3 US gallons or 8.8 liters link

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VI. How to make Paſte-Royal.

To every peck of flower you muſt have ſix pound of Butter broke in ſmal bits into the Flower, and ſixteen Eggs, taking away half the whites; then take one pound of Sugar finely beaten and ſifted, and mix it with the Flower and Butter, and make a hole in the midle of the Flower; then brake in the Eggs, wet the Paſte with cold Cream, a little Sack, and a little Roſe-water.

This paſte is foode for all Florendines or made Diſhes which are ſweet.

Florendine: mod. Florentine. A pie with a puff pastry crust partly supported by the dish. link

Peck: 2 imperial gallons, roughly 2.3 US gallons or 8.8 liters link

Made Diſh: a dish consisting of a number of different ingredients cooked together. link

Sack: A white fortified wine imported from mainland Spain or the Canary Islands today commonly referred to as sherry. link

VII. How to make a Veniſon, Beef, or Mutton Paſty.

Take a hanch or ſide of Veniſon and bone it, then take off the outtermoſt tuff Skin, then take it and lay it in form for a Paſty; then lay the ſide that you took the skin from downwards to the board; then ſlaſh it croſs and croſs with your knife, then ſeaſon it with two ounces of pepper, and a quarter of a pound of Salt, and two nutmegs grated; then you muſt have four pound of beef ſuet ſhred fine, and take one half of it, ſeaſon it lightly with the ſeaſoning, and ſprinkle a little water on it; then beat it with the Rowling-pin till it be all in a broad thin Cake, then lay the Suet which your have beat on the Paſte; then lay on the Veniſon with that ſide downwards which is ſeaſoned, then ſeaſon the top of your Veniſon lightly: then order the other part of the Suet as you did the former, and lay it on the top of the meat and cloſe the Paſtry.

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VIII. How to order the Bones.

Then take the Bones and brake them very well, ſeaſon them high, and put them in a pan with a pint of fair water and a pound of Suet ſhred fine; If the Paſty be ſmall; half a pind of water is enough, and half a pound of Butter.

If you make your Paſty of Beef a Surline is the beſt; if of Mutton, then a Shoulder or two Breaſts is the beſt. A Veniſon or a Beef Paſty will take ſix hours baking.

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IX. How to make a Lamb, mutton or Veal Paſtry.

Take a hind-quarter of Lamb, and bone it, then lay it in the form for your Paſty all of an evenneſs, then take an Ounce of Pepper, one Nutmeg grated, and as much Salt as two Ounces. If your Lamb be ſmall, you muſt take ſo much the leſs ſeaſoning, For a Veal Paſty, a breaſt is the beſt Joynt; and the ſame ſeaſoning as for the Lamb; only before you lay on the Butter, lay three or four blades of large mave, you Veal muſt be bones as well as your Lamb; for each of theſe Paſties, you muſt have two pound of Butter. If it be Mutton, then you muſt have three pound of Butter or three pound of Beef-ſuet ſhred ſmall, and beat with a little water with a Rowling-pin. Four hours is enough to ſoak any of theſe Paſties.

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X. How to bake the Bones

Brake the Bones of your Meat, ſeaſon them well; put to them half a pint of Water, and half a pound of Butter; put them in a pan and cover them cloſe with a paper or a piece of courſe Paſte, and ſet them in with the Paſty. And when the Paſty comes out of the Oven, powr in the Liquour which comes from the Bones.

XI. How to make a Lamb-Pye,

Take a quarter of Lamb, either fore or hind-quarter, it mattereth not which ; cut it into ſmall pieces, then ſeaſon it with Pepper, Salt, and Nutmegs according to your Pallet; and lay on the Meat a blade or two of large Mace, then lay on ſome ſcalded cloſe Lettice, or ſcalded Spinnage in lumps; then put in ſome ſcalded Goosberries or raw Barberries on the top of all; then lay a pound and half of Butter, and cloſe the Pie. Three hours will bake it.

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XII. How to make a Lere for this Pie.

Take half a pint of Vergiſe, and a quarter of a pound of Butter, make the Vergiſe boyl, then ſtir in the Butter, then take the Yolks of two Eggs and put it into the Pie when it comes out of the Oven before it goes to Table. If it be to eat cold, then put in no Lere.

Vergiſe: mod. verjuice. Juice of unripe grapes, crabapples or other sour fruit.

Lere: from context, a preparation similar to a caudle. There is no clear difference between the two.

XIII. How to make a Lamb Pie ſweet.

Take a fore quarter of Lamb, and cut it into ſmall pieces; ſeaſson it with Nutmeggs, Sinamon, Sugar, and a little Salt; then lay a lair of Butter at the bottom, and lay on the Meat, then lay on ſome Suckets of Lettice, and Suckets of Lemon, ſome preſerv'd Grapes and Barberries, ſome Cheſtnuts ſcalded, and ſome Yolks of hard Eggs; lay on one pound of Butter, then cloſe the Pie. Two hours will bake it. If it be a Veal Pie, inſtead of the Sweet-meats, put in Currants.

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XIV. How to make a Caudle for this Pie.

Take a pint of White-Wine and make it boile, then brew in half a pound of Butter, the Yelks of three Eggs, and as much Sugar as will make it pleaſant to your taſte, not too ſweet. Thus you ſeaſon a Veal Pie if you pleaſe; only into the Caudle, ſqueze the Juyce of two Oranges.

Caudle: a mixture of wine and other ingredients.

XV. How to make Mince-pies.

To every pound if Meat, take two pound of beef Suet, a pound of Corrants, and a quarter of an Ounce of Cinnamon, one Nutmeg, a little beaten Mace, ſome beaten Colves, a little Sack & Rose-water, two large Pippins, ſome Orange and Lemon peel cut very thin, and ſhred very ſmall, a few beaten Carraway-ſeeds, if you love them the Juyce of half a Lemon ſquez'd into this quantity of meat; for Sugar, ſweeten it to your reliſh; then mix all theſe together and fill your Pie. The beſt meat for Pies is Neats-Tongues, or a leg of Veal; you may make them of a leg of Mutton if you pleaſe; the meat muſt be parboyl'd if you do not ſpend it preſently; but if it be for preſent uſe, you may do it raw, and the Pies will be the better.

Sack: A white fortified wine imported from mainland Spain or the Canary Islands today commonly referred to as sherry. link

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XVI. How to make a Pidgeon-Pie

Take a dozen of Pidgeons and break all their Bones with a Rowling-pin, then Truſs them; as for Seaſoning, take an Ounce of Pepper, and one large Nutmeg grated, and two ounces of Salt, if you love it high ſeaſon'd, or elſe not ſo much; mix the ſeaſoning together, then take for every Pidgeon a piece of Butter as big as a Wall-Nut and dip in the Seaoning, and ſeaſon the Pidgeons with it; then lay a thin laying of Butter at the bottom of the Pie, and lay in the Pidgeons with their Breaſts downwards, then lay on ſome large Mace, and ſome ſlices of Bacon if you love it; but if the Pie be to eat cold, theee muſt be no Bacon; then lay Butter all over the Pidgeons pretty thick, two pound of Butter is enough for this Pie.

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XVII. How to make a Chicken Pie ſweet.

Take half a dozen of Chickens, and brake all their Bones with a Rowling-pin, then truſs them, or elſe pou may cut the Chickens into quarters, which is moſt proper for a ſweet Pie; then for the ſeaſoning. take half an Ounce of beaten Sinamon, one large Nutmeg grated, and a little Salt; then ſeaſon your Chickens with it, and put them into the Pie; then lay on ſmoe Sucket of Lettice, and ſome ſuckets of Lemons, ſome ſlices of raw Lemon and ſome preſerv's Barberies, a pound of Butter, the marrow of two Bones; then cloſe the Pie: Two hours baking is enough for this Pie.

Marginalia: next to "for a ſweet Pie; then for the ſeaſoning" = "Half a [p]ound [o]f suger [o]r swet it [t]o youer [t]ast"

"...or elſe pou may cut the Chickens..." "pou" is a simple typo for "you".

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XVIII. How to make o Caudle for this Pie.

Take a pint of white Wine, and a little Vergiſe, and make it boyl, then brew it with a good piece of Butter and the Yolks of four Eggs; ſweeten it with Sugar to your taſte, but not too ſweet; when the Pie is bak'd, put it into the Pie before it goes to the Table, and ſhake it when it is in the Pie.

Vergiſe: mod. verjuice. Juice of unripe grapes, crabapples or other sour fruit.

Caudle: a mixture of wine and other ingredients.

"How to make o Caudle for this Pie" a simple typo for "How to make a Caudle for this Pie"

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XIX. How to make an Artechoak-Pie.

Take your Artechoaks and boyle them as you do for to eat, pull off the Leave from the bottom; then take the Leaves, and with a knife take the Meat from the Leaves and lay it in the form of a bottome; then ſeaſon the bottoms, and what you took from the Leaves, with Sinamon, Nutmegs, a little beaten Ginger, a little Salt and Sugar; then butter the bottom of your Pie, then lay on the Artechoaks, and on them ſome preſerv'd Barberies, preſerv'd Goosberies, and preſerv'd Cherries; ſome candid Lemon, and Orange-peel cut in thin ſlices, and ſome Marrow. To fix Artechoaks, you muſt have the Marrow of two large Bones, a liar of Butter is enough, beſides the Marrow for this Pie. Cloſe it and put it into the Oven, an hour and half will be enough to bake it.

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XX. How to make a Caudle for it,

Take half a pint of white Wine, half a pint of Sack, make it boyl; then brew in a good piece of Butter, the Yolks of three Eggs; and when the Pie is bak'd, put in the Caudle and ſhake it well in the Pie, tɥen ſend it to the Table.

Sack: A white fortified wine imported from mainland Spain or the Canary Islands today commonly referred to as sherry. link

"...tɥen ſend it to the Table..." a simple typo: "...then ſend it to the Table..."

Caudle: a mixture of wine and other ingredients.

XXI. How to make a Potato or Sceret-Pie

Firſt boyl your Root, and take the skin from them, then ſeaſon them with Cinamon, Nutmegs, Sugar, and a little Salt, not too ſweet becauſe the Roots are ſweet; then butter the bottom of your Pie; then lay on the Potato's or Scerets; then lay on ſome Preſerves of Cherries, Goosberies, Grapes, Barberies, white Bulleſs, Corrant, all theſe muſt be preſerv'd; ſome canded Citron cut in thin ſlices, and lay all over the other Preſerves; the Marrow of two large Bones is enuff for three pound of any of theſe Roots, then lay a pound of good ſweet Butter over all, and cloſe the Pie: an hour and a half will bake it.

You muſt make the ſame Caudle for this Pie, as you did for the Attechoak-Pie, only ſqueeſe in the juice of a good large Lemon in the Caudle, before you put it into the Pie.

Caudle: a mixture of wine and other ingredients.

Sceret-Pie: Skirrets (sium sisarum) are hardy perennial root vegetables similar in form and preparation to parsnips. In subsequent reprints of this work, this term is rendered "Secret-Pie" and "secret" is used in the place of "sceret". This appears to be a simple transposition.

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XXII. How to make a Lombard-Pie.

Take Lamb or Veal, and ſhred it very ſmall, a little ſweet Marjoram, Thyme, and Winter-Savory ſlipt and ſhred very ſmall; a little Lemon-peel ſhred fine: to the quantity of four pound of the meat, you muſt put the Crum of a penny Loaf grated. To ſeaſon it, you muſt have two Nutmegs, a little beaten Cloves and Mace; a little Cinamon, and a little Salt; no more Salt then will take away the Flaſhineſs, and make it reliſhable; then mix them well together; then have ſome juice of Spinnage and colour it green; then make it up into Balls as big as an Egg, and fill the Pie with one lair of the Balls; then you muſt put in ſome preſerv's, as Cherries, Barberies, Grapes, Suckets of Lettice, Suckets of Lemon, Condied Orange and Cittron Peel, Ringua Roots; then lay a lai of Marrow all over the Pie, with ſome bits of Butter; Cloſe the Pie and bake it. An hour and an half will bake it. Before you cloſe it, and before the marrow be laid, lay on ſome ſlices of Lemon.

Marginalia next to "a little ſweet Marjoram" = a pou[nd] of cur[rans]

Marginalia next to "To ſeaſon it, you muſt have two Nutmegs" = and sw[et] it acor[ding] to youe[r] tast

A later edition (printed 1690) includes both these entries as part of the text and slightly different phrasing. Another change between the two is that recipe XXI, "How to make a Potato or Sceret-Pie", was changed to "How to make a Potato or Secret-Pye".

Penny Loaf: a small bread bun or loaf which cost one penny. link

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XXIII. How to make a Caudle for a Lombard Pie.

Take half a pint of Sack, and as much White-Wine, and a quarter of a Pint of Varjuice; ſet them on the Fire, and let them boile; then brew them with a quarter of a pound of ſweet butter, the Yelks of three Eggs, and put theſe in the Pie when it comes out of the Oven; and ſhake it into the Pie, before you ſend it to the Table.

Sack: A white fortified wine imported from mainland Spain or the Canary Islands today commonly referred to as sherry. link

Varjuice: mod. verjuice. Juice of unripe grapes, crabapples or other sour fruit.

Caudle: a mixture of wine and other ingredients.

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XXIV. How to make Cheeſe-Cakes

Take a quart of the Curd of new Milk, when the Whey is drain'd well from it, and beat it well in a Stone or Wooden Mortar, with half a pound of good ſweet Butter; then you muſt have for the Seaſoning, a large Nutmeg grated, and beaten Cinamon; as much as the quantity of the Nutmeg; half a pint of good thick Cream, eight Eggs, take a way half the whites, a little Sack, and a little Roſe-water, or Orange-flower Water, a little Amber-Greece diſſolv'd in a little Sack; then take half a pound of fine Sugar beaten very fine, and ſcerſt; half a pound of Corrants is enough for this quantity, mix all theſe vcry well together, and fill your Cheeſe-cakes: half an hour will bake them; the Ovən muſt be no hotter than for White-Bread.

Puff-Paſte is beſt for the Cheeſe-Cakes; but if you raiſe them, then it muſt be Sugar-Paſte.

Sack: A white fortified wine imported from mainland Spain or the Canary Islands today commonly referred to as sherry. link

"...the Ovən muſt be..." a simple typo: "...the Oven muſt be..."

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XXV. How to make an Eele-Pie.

Take the Eeles (being flaid) and cut them in pieces about four inches long; then ſeaſon them with Pepper and Salt, and a little grated Nutmeg; ſeaſon them not to high; half an Ounce of Pepper is snough for ſix Eeles (if they be not very large) and a half a good Nutmeg; but if they be large, then this ſeaſoning is for but four: lay ſome Butter at the bottom of your Pie, then lay in the Eeles; and upon the Eeles lay on three or four blades of large Mace; then lay Butter all over your Pie; a pound and half is enough for this Pie.

Sometime for change, ſeaſon them not ſo high; then put in half a pound of Currans: If you pleaſe, you may put in as many Raiſins of the Sun. This Pie will ask two hours baking.

XXVI. How to make a Gooſe-Giblet-Pie.

Take four pair of Giblets, and brake all the Bones with a Rowling-pin: Then for the ſeaſoning, you muſt have an ounce of Pepper, a Nutmeg grated, or cut ſmall; two ounces of Salt, two pound of Butter in the Pie. This ſeaſoning will ſerve a Mutton or Veal-Pie; only in the Mutton, you need not put but one pound of Butter.

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XXVII. How to make a Chicken-Pie.

Take your Chickens, and brake all the Bones with the Rowling-pin; the ſeaſon them with Pepper, Salt, and Nutmeg grated; that is, to ſix Chickens an ounce of Pepper, one large Nutmeg, half a dozen blades of large Mace, two pound of Butter. Lay in your Meat, and upon the Chicken lay the Mace; then lay the Butter all over it, and cloſe it. This Pie will ask two hours baking.

After this manner you may ſeaſon a Pidgeon-Pie: This ſeaſoning is enough for a dozen of Pidgeons.

The phrase "Meat, and upon the Chicken lay" was printed on two subsequent lines and then marked out by hand on the second line.

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XXVIII. How to Seaſon a Goſe or Turkey Pye.

Take two Ounces of Pepper half an Ounce of Nutmegs, a little beaten Cloves and Mace, four Ounces of Salt. Bone your Turkey; then Seaſon it within and without with the Seaſoning: Then have a piece of fat freſh Pork, and Seaſon as the Turkey; and put it in the Belly of the Turkey; or you may bake it without, if you pleaſe: If you put Pork in it, then three pound of Butter is enough for it; but if not, then you muſt put in four Pound.

If you doe not Bone your Gooſe, then you must brake all the Bones of it: Then Seaſon it, as you do the Turkey. This Seaſoning is enough, if you put in a Couple of Rabbits with your Gooſe, and three pound of Butter. When either of theſe Pies be Bak't, when they have been out of the Oven a little while, then you muſt put in two pound of Clarefy[']d Butter

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XXIX. How to Clarefy Butter

Take your Butter and ſet it on a gentle Fire, and let it melt by degrees, without ſtirring it; when it is all melted, and ready to boyl, then take it off from the Fire, and let it ſtand a while to ſettle; then skim off the Top, and powr it into the Pye.

So you muſt Clarefy your Butter to fill up all ſorts of Pies that you keep Cold.

XXX. How to make a Battalia Pie.

Take Chickens that be very young, or elſe young Pidgeons; Seaſon them with Pepper, Salt, and Nutmeg, Seaſon them pretty high, then lay in your Pidgeons or Chickens cut in Quarters, with their Bones broke: Then lay in ſome Blades of large Mace, ſome Balls of Forc't Meat, coloured green with Juice of Spinnage; ſome Pickled Oysters, or Stew'd which you pleaſe; ſome pickled Barberies, ſome ſlices of Lemon: Then lay pieces of Marrow all up and down the Pie; then lay on a pound of Butter all over the Pie; then cloſe it, and bake it: It will ask two hours baking.

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XXXI. How to make Chewits to ſet all around it.

Make them of Lombard-Meat, put Marrow a top of it: when they be bak'd, liquor them with the ſame Caudle, as you make for a Lombard-Pie, but put no ſweet Meats in your Chewits; only ſeaſon you Marrow with Cinamon, Nutmeg, and Sugar.

Caudle: a mixture of wine and other ingredients.

Chewit: Alt. chewet, a small round pastry.

XXXII. How to make a Lere for the Battalia-Pie.

Take half a pint of Mutton-gravy, two ſpoonfuls of Oyſter-liquor, half a pint of white Wine: then ſet it on the fire, and make it boil; then put to it the Juice of two Oranges, and a good piece of Butter: the yelks of two Eggs, being well beat, put in the Pie, when it comes out of the Oven.

Lere: from context, a preparation similar to a caudle. There is no clear difference between the two.

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XXXIII. How to make a Chadron-Pie.

Take a Calves-Chadron, and parboil it; then when it is cold, ſhred it very ſmall; then ſhred a pound of Suet very fine; then ſeaſon it with half an ounce of Cinamon, and two Nutmegs, and a little beaten Cloves and Mace, a little ſhred Lemon and Orange-peel, four good Pippens ſhred small, a little Roſe-Water, and half a pint of Sack, if it be a large Chadron; it not, a quarter of a pint will be enough; and a pound and an half of Currans: mix all theſe together, with a quarter of a pound of Sugar, and a little Salt; then fill your Pies or Florendine with this Meat.

This Florendine muſt be bak'd in Puff-Paſte or cold Paſte.

Florendine: mod. Florentine. A pie with a puff pastry crust partly supported by the dish. link

Sack: A white fortified wine imported from mainland Spain or the Canary Islands today commonly referred to as sherry. link

Chadron: alt. chawdron. The entrails of an animal used as a food.

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XXXIV. How to make Cuſtards.

Take two Quarts of Cream or Milk, and twelve Eggs, take away half the Whites, put half a pound of Sugar; beat your Eggs very well, then mix it well together; then ſtrain it, and fill your Cuſtards: If it be Cream, then you muſt boil it with a Blade or two of Cinamon and large Mace; and to two Quarts of Cream, put fourteen Eggs: then fill your Coffins with it, they being firſt dry'd in the Oven.

Coffins: Pie crusts, typically a thick crust sturdy enough to hold up without the need of a pan or other support once cooked.

XXXV. How to make a Mutton Pie after the French Faſhion.

Take ſome of a Leg of Mutton, mince it ſmall; to every pound of Meat, half a pound of Bief-ſuet minc'd ſmall, two good Nutmegs, a little Pepper, and a little beaten Cloves and Mace, a pound of Curans; to every opund of Meat, a few ſweet Herbs ſhred ſmall, as ſweet Marjoram, and Thyme, and Winter-Savory; the yelks of ſix Eggs: mix all theſe well together, with as much Salt as will make it ſavoury; when it is well mixt, make it up in Balls, as big as a Turkey-Egg, then put ſome Butter on the Bottom of your Pie, then lay on the Balls; then lay on ſome Blades of large Mace on the Balls; then lay on ſome more Butter, cloſe it, and bake it.

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XXXVI. How to make a Lere for it.

Take half a pint of white Wine, with one Lemon ſqueez'd in it, and the yelks of three Eggs, and brew it well together; then put it in the Pie, when it is bak'd.

Lere: from context, a preparation similar to a caudle. There is no clear difference between the two.

XXXVI. How to make a Herring-Pie.

Take your Herrings, and cut off their Heads and Tails; then cut them three times on every ſide; then ſeaſon them with Pepper and Salt: put in good ſtore of Butter; that is, to eight or ten Herrings a pound of Butter; then cloſe it, and bake it.

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XXXVIII. Another way to make a Herring-Pie.

Take the Herrings, and ſeaſon them rs the other; then have ſome old Onions, and cut them in ſlices, and lay them all over the Herrings, lay the Butter over the Onions; then cloſe it, and bake it.

"...ſeaſon them rs the other..." a simple typo for "...ſeaſon them as the other..."

XXXIX. Or this way.

Do not ſeaſon them ſo high as the other, but cut them after the ſame manner, and put a little grated Nutmeg in it: then lay all over the Herrings ſome Raiſins and Currans; then lay a Laying of Butter.

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XL. How to make a Carp or Tench-Pie.

Take either of theſe Fiſh, and ſcrape off all the Scales; then cut them acroſs on the ſide; then ſeaſon them with Pepper and Salt and a little beaten Cloves and Mace; then lay in ſome Butter in the bottom of the Pie; then lay in the Fiſh; then lay on ſome pickled Barberies, ſome ſlices of Lemon, a ſlice or two of an Onion; then lay ſome blades of large Mace, then lay on a Laying of Butter: If this Pie be large, you muſt put two pound of Butter; then cloſe it and bake it; two hours is enough to bake it.

XLI. How to make a Hare-Pie.

Take the Hare, and cut it to pieces; then ſeaſon it with an ounce of Pepper, and two Ounces of Salt, one large Nutmeg, a little beaten Cloves and Mace, Brake all the Bones very well with a Rowling-pin; then lay the Hare in the Pie; Lay ſome ſlices of fat Bacon on the Hare, if you love it, elſe none: You muſt put two pound of Butter in this Pie. This Pie will ask fonr Hours baking

"...will ask fonr Hours..." a simple typo for "...will ask four Hours..."

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XL. Or This

Bone the Hare, and beat the Fleſh very well in a Mortar with ſome fat Bacon, or Bief-ſuet; then ſeaſon it as you do the other, work the Seaſoning very well into it with your hand: you muſt beat it till it is in a perfect Paſte; then fill your Pie, and lay on two pound of Butter. This will ask as much baking as the former.

Numbering is incorrect. Should be XLII.

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XLIII. How to make a Rabbet Pie.

Take a couple of Rabbets, and break all the Bones; then ſeaſon them with Pepper and Salt, and Nutmeg; then take a pound of Butter, and lay on the Rabbets, then cloſe your Pie: This Pie will ask two hours baking.

XLIV. Or Thus

Take your Rabbets, and break the Bones, aud ſeaſon them with Pepper and Salt, but no Nutmeg Lay on the Rabbets, a good deal of pict Parſley; then lay on a good quantity of Butter, and cloſe it.

ct ligature in "pict" cannot be represented using unicode

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XLV. Or this way.

Seaſon the Rabbets, as before, and lay good ſtore of ſlic'd Onions, and a good quantity of Butter.

FINIS.