To make a lobster pie.
MAKE a good crust, boil two lobsters, take out the tails, cut them in two take out the gut, cut each tail in four pieces and lay them in the dish. Take the bodies, bruise them well with the claws, and pick out all the rest of the meat; chop it all together, season it with pepper, salt, and two or three spoonfuls of vinegar, melt half a pound of butter, stir all together, with the crumb of a halfpenny roll rubbed in a clean cloth small, lay it over the tails, put on your cover, and bake it in a slow oven.
To make a mussel pie.
MAKE a good crust, lay it all over the dish, wash your mussels clean in several water's, then put them in a deep stew-pan, cover them and let them stew till they are all open, pick them out and see there be no crabs under the tongue; put them in a sauce-pan, with two or three blades of mace, strain the liquor just enough to cover them, a good piece of butter and a few crumbs of bread; stew them a few minutes, fill your pie, put on the lid, and bake it half an hour. So you may make an oyster pie.
To make Lent mince pieces.
SIX eggs boiled hard and chopped fine, twelve pippins pared and chopped small, a pound of raisins of the fun stoned and chopped fine, a pound of currants washed, picked, and rubbed clean, a large spoonful of fine sugar beat fine, an ounce of citron, an ounce of candied orange, both cut fine, a quarter of an ounce of mace and cloves beat fine, and a large nutmeg beat fine; mix all together with a gill of brandy, and a gill of sack. Make your cruft good, and bake it in a slack oven. When you make your pie, squeeze in the juice of a Seville orange, and a glass of red wine.
To collar salmon.
TAKE a fide of salmon, cut off about a handful of the tail, wash your large piece very well, dry it with a clean cloth, wash it over with the yolks of eggs, and then make force-meat with what you cut off the tail; but take off the skin, and put to it a handful of parboiled oysters, a tail or two of lobsters, the yolks of three or four eggs boiled hard, fix anchovies, a handful of sweet-herbs chopped small, a little salt, cloves, mace, nut-
