Then make pyes according to these forms, lay butter in the bottom of them, then the meat being well mingled together, next lay on some gooseberries, grapes, or barberries, slic’t oranges or lemons, and put butter on it, with yolks of hard eggs and pistaches, close it up and bake it, and being baked liquor it with good sweet butter, white-wine, or juyce of oranges.
[ To make minced Pyes of Sturgeon.]
Flay a rand of it, and mince it with a good fresh water eel, being flay’d and bon’d, then mince some sweet herbs with an onion, season it with cloves, mace, pepper, nutmeg and salt, mingle amongst it some grapes, gooseberries, or barberries, and fill the pye, having first put some butter in the bottom of it, lay on the meat, and more butter on the top, close it up, bake it, and serve it up hot.
[ Otherways.]
Mince a rand of fresh sturgeon, or the fattest part of it very small, then mince a little spinage, violet leaves, strawberry leaves, sorrel, parsley, sage, savory, marjoram, and time, mingle them with the meat, some grated manchet, currans, nutmeg, salt, cinamon, cream, eggs, sugar, and butter, fill the pye, close it up, and bake it, being baked ice it.
[ Minced Pyes of Sturgeon otherways.]
Flay a rand of sturgeon, and lard it with a good fat salt eel, roast it in pieces, and save the gravy, being roasted mince it small, but save some to cut into dice-work, also some of the eels in the same form, mingle it amongst the rest with some beaten pepper, salt, nutmeg, some gooseberries, grapes, or barberries, put butter in the bottom of the pye, close it up and bake it, being baked liquor it with gravy, juyce of orange, nutmeg, and butter.
Sometimes add to it currans, sweet herbs, and saffron, and liquor it with verjuyce, sugar, butter, and yolks of eggs.
[ To make Chewits of Sturgeon, according to these Forms.]
