119. MINC'D PIES another way.
Take a pound of the finest seam tripes you can get, a pound and a half of currans well cleaned, two, three or four apples pared and shred very fine, a little green lemon-peel and mace shred, a large nutmeg, a glass of sack or brandy, (which you please) half a pound of sugar, and a little salt, so mix them well together, and fill your patty-pans, then stick five or six bits of candid lemon or orange in every petty-pan, cover them, and when baked they are fit for use.
120. To make a savoury CHICKEN PIE.
Take half a dozen small chickens, season them with mace, pepper and salt, both inside and out; then take three or four veal sweet-breads, season them with the same, and lay round them a few forc'd-meat-balls, put in a little water and butter; take a little white sweet gravy not over strong, shred a few oysters if you have any, and a little lemon-peel, squeeze in a little lemon juice, not to make it sour; if you have no oysters take the whitest of your sweet breads and boil them, cut them small, and put them in your gravy, thicken it with a little butter and flour; when you open the pie, if there is any fat, skim it off, and pour the sauce over the chicken breasts; so serve it up without lid.
121. To roast a HANCH of VENISON.
Take a hanch of venison and spit it, then take a little bread meal, knead and roll it very thin, lay it over the fat part of your venison with a paper over it, tye it round your venison, with a pack-thread; if it be a large hanch it will take four hours roasting, and a midling hanch three hours; keep it basting all the time you roast it; when you dish it up put a little gravy in the dish and sweet sauce in a bason; half an hour before you draw your venison take off the paste, baste it, and let it be a light brown.
122. To make sweet PATTEES.
Take the kidney of a loin of veal with the fat, when roasted shred it very fine, put to it a little shred mace, nutmeg and salt, about half a pound of currans, the juice of a lemon, and sugar to your taste, then bake them in puff-paste; you may either fry or bake them.
They are proper for a side-dish.
123. To make BEEF-ROLLS.