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.