Bone them, and mince them being finely cleansed with 2 or three pleasant pears, raisins of the sun, some currans, dates, sugar, cinamon, ginger, nutmeg, pepper, and butter, mingle all together, fill your pies, and being baked, liquor them with verjuyce, claret, or white-wine.
[ To make minced Pies of Ling, Stock-fish, Harberdine, &c.]
Being boil’d take it from the skin and bones, and mince it with some pippins, season it with nutmeg, cinamon, ginger, pepper, caraway-seed, currans, minced raisins, rose-water, minced lemon-peel, sugar, slic’t dates, white-wine, verjuyce, and butter, fill your pyes, bake them, and ice them.
[ Otherways.]
Mince them with yolks of hard eggs, mince also all manner of good pot-herbs, mix them together, and season them with the seasoning aforesaid, then liquor it with butter, verjuyce, sugar, and beaten cinamon, and then ice them; making them according to these forms.
