[ Otherways.]
Take some minc’t meat of chewits of veal, and put to it some three or four raw eggs, make it into balls, then
put them in a pye fitted for them according to this form, first lay in the balls, then lay on them some slic’t dates, large mace, marrow, and butter; close it up and bake it, being baked, liquor it with verjuyce, sugar, and butter, then ice it, and serve it up.
[ To make an Olive Pye.]
Take tyme, sweet marjorarm, savory, spinage, parsley, sage, endive, sorrel, violet leaves, and strawberry leaves, mince them very small with some yolks of hard eggs, then put to them half a pound of currans, nutmeg, pepper, cinamon, sugar, and salt, minced raisins, gooseberries, or barberries, and dates minc’d small, mingle alltogether, then have slices of a leg of veal, or a leg or mutton, cut thin and hacked with the back of a knife, lay them on a clean board and strow on the foresaid materials, roul them up and put them in a pye; then lay on them some dates, marrow, large mace, and some butter, close it up and bake it, being baked cut it up, liquor it with butter, verjuyce, and sugar, put a slic’t lemon into it, and serve it up with scraped sugar.
[ To bake a Loin, Breast, or Rack of Veal or Mutton.]
If you bake it with the bones, joynt a loin very well and season it with nutmeg, pepper, and salt, put it in your pye, and put butter to it, close it up, and bake it in good crust, and liquor it with sweet butter.
Thus also you may bake the brest, either in pye or pasty, as also the rack or shoulder, being stuffed with sweet herbs, and fat of beef minced together and baked either in pye or pasty.