and the juyce of oranges, stir all together amongst the meat, cover it again, and serve it to the table.
[ To make a Florentine, or Dish, without Paste, or on Paste.]
Take a leg of mutton or veal, shave it into thin slices, and mingle it with some sweet herbs, as sweet marjoram, tyme, savory, parsley, and rosemary, being minced very small, a clove of garlick, some beaten nutmeg, pepper, a minced onion, some grated manchet, and three or four yolks of raw eggs, mix all together with a little salt, some thin slices of interlarded bacon, and some oster-liquor, lay the meat round the dish on a sheet of paste, or in the dish without paste, bake it, and being baked, stick bay leaves round the dish.
[ To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan either in Paste, or little Pasties.]
Take any of these roots, and boil them in fair water, but put them not in till the water boils, being tender
boil’d, blanch them, and season them with nutmeg, pepper, cinamon, and salt, season them lightly, then lay on a sheet of paste in a dish, and lay on some bits of butter, then lay on the potatoes round the dish, also some eringo roots, and dates in halves, beef marrow, large mace, slic’t lemon, and some butter, close it up with another sheet of paste, bake it, and being baked, liquor it with grape-verjuyce, butter and sugar, and ice it with rose-water and sugar.
[ To make a made Dish of Spinage in Paste baked.]
Take some young spinage, and put it in boiling hot fair water, having boil’d two or three walms, drain it from the water, chop it very small, and put it in a dish with some beaten cinamon, salt, sugar, a few slic’t dates, a grain of musk dissolved in rose-water, some yolks of hard eggs chopped small, some currans and butter; stew these foresaid materials on a chaffing dish of coals, then have a dish of short paste on it, and put this composition upon it, either with a cut, a close cover, or none; bake it, and being baked, ice it with some fine sugar, water, and butter.