Mince a rand of sturgeon the fattest part, and season it with pepper, salt, nutmeg, cinamon, ginger, caraway-seed, rose-water, butter, sugar, and orange peel minced, mingle all together with some slic’t dates, and currans, and fill your pyes.
[ To make a Lumber Pye of Sturgeon.]
Mince a rand of sturgeon with some of the fattest of the belly, or a good fat fresh eel, being minced, season it with pepper, nutmeg, salt, cinamon, ginger, caraways, slic’t dates, four or eight raw eggs, and the yolks of six hard eggs in quarters, mingle all together, and make them into balls or rolls, fill the pye, and lay on them some slic’t dates, large mace, slic’t lemon, grapes, gooseberries, or barberries, and butter, close it up, and bake it, being bak’d liquor it with butter, white-wine, and sugar.
Or only add some grated bread, some of the meat cut into dice-work, & some rose-water, bak’d in all points as the former, being baked cut up the cover, and stick it
with balls, with fryed sage-leaves in batter; liquor it as aforesaid, and lay on it a cut cover, scrape on sugar.
[ To make an Olive Pye of Sturgeon in the Italian fashion.]
Make slices of sturgeon, hack them, and lard them with salt salmon, or salt eel, then make a composition of some of the sturgeon cut into dice-work, some fresh eel, dry’d cherries, prunes taken from the stones, grapes, some mushrooms & oysters; season the foresaid things all together in a dish or tray, with some pepper, nutmeg, and salt, roul them in the slices of the hacked sturgeon with the larded side outmost, lay them in the pye with the butter under them; being filled lay on it some oysters, blanched chesnuts, mushrooms, cockles, pine-apple-seeds, grapes, gooseberries, and more butter, close it up, bake it, and then liquor it with butter, verjuyce, and sugar, serve it up hot.