[ To bake sturgeon Pies to be eaten hot.]
Flay off the scales and skin of a rand, cut it in pieces as big as a walnut, & season it lightly with pepper, nutmeg, and salt; lay butter in the bottom of the pye, put in the sturgeon, and put to it a good big onion or two whole, some large mace, whole cloves, slic’t ginger, some large oysters, slic’t lemon, gooseberries, grapes, or barberries, and butter, close it up and bake it, being bak’d, fill it up
with beaten butter, beaten with white-wine or claret, and juyce or slices of lemon or orange.
To this pye in Winter, you may use prunes, raisins, or currans, and liquor it with butter, verjuyce, and sugar, and in Summer, pease boil’d and put in the pye, being baked, and leave out fruit.
[ Otherways.]
Cut a rand of sturgeon into pieces as big as a hens egg, cleanse it, and season them with pepper, salt, ginger, and nutmeg, then make a pye and lay some butter in the bottom of it, then the pieces of sturgeon, and two or three bay-leaves, some large mace, three or four whole cloves, some blanched chesnuts, gooseberries, grapes, or barberries, and butter, close it up and bake it, and being baked, liquor it with beaten butter, and the blood of the sturgeon boil’d together with a little claret-wine.
[ To bake Sturgeon Pyes in dice work to be eaten hot.]
Take a pound of sturgeon, a pound of a fresh fat eel, a pound of carp, a pound of turbut, a pound of mullet, scaled, cleans’d, and bon’d, a tench, and a lobster, cut all the fishes into the form of dice, and mingle with them a quart of prawns, season them all together with pepper, nutmeg & salt, mingle some cockles among them, boil’d artichocks, fresh salmon, and asparagus all cut into dice-work.