[ To make an extraordinary Pie, or a Bride Pye of several Compounds, being several distinct Pies on one bottom.]
Provide cock-stones and combs, or lamb-stones, and sweet-breads of veal, a little set in hot water and cut to pieces; also two or three ox-pallats blanch’t and slic’t, a pint of oysters, slic’t dates, a handful of pine kernels, a little quantity of broom buds, pickled, some fine interlarded bacon slic’t; nine or ten chesnuts rosted and blancht season them with salt, nutmeg, and some large mace, and close it up with some butter. For the caudle, beat up some butter, with three yolks of eggs, some white or claret
wine, the juyce of a lemon or two; cut up the lid, and pour on the lear, shaking it well together; then lay on the meat, slic’t lemon, and pickled barberries, and cover it again, let these ingredients be put in the moddle or scollops of the Pye.
Several other Pies belong to the first form, but you must be sure to make the three fashions proportionably answering one the other; you may set them on one bottom of paste, which will be more convenient; or if you set them several you may bake the middle one full of flour, it being bak’t and cold, take out the flour in the bottom, & put in live birds, or a snake, which will seem strange to the beholders, which cut up the pie at the Table. This is only for a Wedding to pass away the time.