Thus also you may bake a fawn, kid, lamb, or rabit: Make your Hare-Pie according to the foregoing form.
[ To make minced Pies of a Hare.]
Take a Hare, flay it, and cleanse it, then take the flesh from the bones, and mince it with the fat bacon, or beef-suet raw, season it with pepper, mace, nutmeg, cloves, and salt; then mingle all together with some grapes, gooseberries, or barberries; fill the pie, close it up and bake it.
[ Otherways.]
Mince it with beef-suet, a pound and half of raisins minced, some currans, cloves, mace, salt, and cinamon, mingle all together, and fill the pie, bake it and liquor it with claret.
[ 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.