Take a rand and cut it into small pieces as big as a walnut, mince it with fresh eel, some sweet herbs, a few green onions, pennyroyal, grated bread, nutmeg, pepper, and salt, currans, gooseberries, and eggs; mingle all together, and make it into balls, fill the pye with the whole meat and the balls, and lay on them some large mace, barberries, chesnuts, yolks of hard eggs, and butter; fill the pye, and bake it, being baked, liquor it with butter and grape-verjuyce.
Or mince some sturgeon, grated parmisan, or good Holland cheese, mince the sturgeon, and fresh eel together, being fine minced put some currans to it, nutmeg, pepper, and cloves beaten, some sweet herbs minced small, some salt, saffron, and raw yolks of eggs.
[ Other stuffings or Puddings.]
Grated bread, nutmeg, pepper, sweet herbs minced very fine, four or five yolks of hard eggs minced very small, two or three raw eggs, cream, currans, grapes, barberries and sugar, mix them all together, and lay them on the Sturgeon in the pye, close it up and bake it, and liquor it with butter, white-wine, sugar, the yolk of an egg, and then ice it.
[ To make an Olio of Sturgeon with other Fishes.]
Take some sturgeon and mince it with a fresh eel, put to it some sweet herbs minc’t small, some grated bread, yolks of eggs, salt, nutmeg, pepper, some gooseberries, grapes or barberries, and make it into little balls or rolls. Then have fresh fish scal’d, washed, dryed, and parted into equal pieces, season them with pepper, nutmeg, salt, and set them by; then make ready shell-fish, and season them as the other fishes lightly with the same spices. Then make ready roots, as potatoes, skirrets, artichocks and chesnuts, boil them, cleanse them, and season them with the former spices. Next have yolks of hard eggs, large mace, barberries, grapes, or gooseberries, and butter, make your pye, and put butter in the bottom of it, mix them all together, and fill the pye, then put in two or three bay-leaves, and a few whole cloves, mix the minced balls among the other meat and roots; then lay on the top some large mace, potatoes, barberries, grapes, or gooseberries, chesnuts, pistaches and butter, close it up and bake it, fill it up with beaten butter, beaten with the juyce of oranges, dish and cut up the cover, and put all over it slic’t lemons, and sometimes to the lear the yolk of an egg or two.
[ To make minced Herring Pies.]
Take salt herrings being watered, crush them between your hands, and you shall loose the fish from the skin, take off the skin whole, and lay them in a dish; then have a pound of almond paste ready, mince the herrings, and stamp them with the almond paste, two of the milts or rows, five or six dates, some grated manchet, sugar, sack, rose-water, and saffron, make the composition somewhat stiff, and fill the skins, put butter in the bottom of your pye, lay on the herring, and on them dates, gooseberries, currans, barberries, and butter, close it up and bake it, being baked liquor it with butter, verjuyce, and sugar.
Make minced pyes of any meat, as you may see in page 232, in the dishes of minced pyes you may use those forms for any kind of minced pies, either of flesh, fish, or fowl, which I have particularized in some places of my Book.