[Transcriber's note: no number in original] To stew a Neck of Mutton.
Put your Neck of Mutton cut in Steaks into so much Wine and Water as will cover it, with some whole Spice, let it stew till it be enough, then put in two Anchovies, and a handful of Capers, with a piece of sweet Butter shake it very well, and serve it upon Sippets.
248. To make a Pie of a rosted Kidney of Veal.
Mince the Kidney with the Fat, and put to it some sweet herbs minced very small, a quarter of a pound of Dates stoned, and sliced thin and minced, season it with beaten Spice, Sugar and Salt, put in half a pound of Currans, and some grated bread, mingle all these together very well with Verjuice and Eggs, and make them into Balls, so put some Butter into your Pie, and then these Balls, then more Butter, so close it and bake it;
Then cut it open, and put in Verjuice, Butter and Sugar made green with the Juice of some Spinage, add to it the yolks of Eggs.
249. To make a Potato Pie.
Having your Pie ready, lay in Butter, and then your Potatoes boiled very tender, then some whole Spice and Marrow, Dates and the yolks of hard Eggs blanched Almonds, and Pistacho Nuts, the Candied Pills of Citron, Orange and Limon, put in more Butter close it and bake it, then cut it open, and put in Wine, Sugar, the yolks of Eggs and Butter.
250. To make a Pig Pie.
Spit a whole Pigg and rost it till it will flay, then take it off the
Spit, and take off the Skin, and lard it with Hogs Lard; season it with
Pepper, Salt, Nutmeg and Sage, then lay it into your Pie upon some
Butter, then lay on some large Mace, and some more Butter, and close it
and bake it: It is either good hot or cold.
251. To make a Carp Pie.