CHAP. VIII.
Of Pies.
To make a very fine sweet lamb or veal pie.
SEASON your lamb with salt, pepper, cloves, mace, and nutmeg, all beat fine, to your palate. Cut your lamb or veal into little pieces, make a good puff-paste crust, lay it into your dish, then lay in your meat, strew on it some stoned raisins and currants clean washed, and some sugar: then lay on it some force-meat balls made sweet, and in the summer some artichoke-bottoms boiled, and scalded grapes in the winter. Boil Spanish potatoes cut in pieces, candied citron, candied orange, and lemon-peel, and three or four blades of mace; put butter on the top, close up your pie, and bake it. Have ready against it comes out of the oven, a caudle made thus: take a pint of white wine, and mix in the yolks of three eggs, stir it well together over the fire, one way all the time, till it is thick: ten take it off, stir in sugar enough to sweeten it, and squeeze in the juice of a lemon; pour it hot into your pie, and close it up again. Send it hot to table.
To make a pretty sweet lamb or veal pie.
FIRST make a good crust, butter your dish, and lay in your bottom and side crust; then cut your meat into small pieces; season with a very little salt, some mace and nutmeg beat fine, and strewed over; then lay a layer of meat, and strew according to your fancy, some currants clean washed and picked, and a few raisins stoned, al over the meat; lay another layer of meat, put a little butter at the top, and a little water, just enough to bake it and no more. Have ready against it comes out of the oven, a white wine caudle made very sweet, and send it to table hot.
A savoury veal pie.
TAKE a breast of veal, cut it into pieces, season it with peper and salt, lay it all into your crust, boil six or eight eggs hard, take only the yolks, put them into the pie hear and there, fill your dish almost full of water, put on the lid, and bake it well.
To
