gether into a great pan, and mix it well together with half a pint of brandy, and half a pine of sack; put it down dose in a stone-pot, and it will keep good four months. When you make your pies, take a little dish, something bigger than a soup-plate, lay a very thin crust all over it, lay a thin layer of meat, and then a
thin layer of citron cut very thin, then a layer of mince-meat, and a thin layer of orange-peel cut thin, over that a little meat, squeeze half the juice of a fine Seville orange or lemon, and pour in three spoonfuls of red wine; lay on your crust, and bake it nicely. These pies eat finely cold. If you make them in little patties, mix your meat and sweet-meats accordingly. If you chuse meat in your pies parboil a neat's tongue, peel it, and
chop the meat as fine as possible, and mix with the rest or two pounds of the inside of a surloin of beef boiled.
Tort de moy.
MAKE puff-paste, and lay round your dish, then a layer of biscuit, and a layer of butter and marrow, and then a layer of all forts of sweetmeats, or as many as you have, and so do till your dish is full; then boil a quart of cream, and thicken it with four eggs, and a spoonful of orange-flower-water. Sweeten it with sugar to your palate, and pour over the rest. Half an hour will bake it.
To make orange or lemon tarts.
TAKE fix large lemons, and rub them very well with salt, and put them in water for two days, with a handful of salt in it; then change them into fresh water every day, (without salt) for a fortnight, then boil them for two or three hours till they are tender, then cut them into half quarters, and then cut them three-corner-ways, as thin as you can: take six pippins pared, cored, and quartered, and a pint of fair water. Let them boil till the pippins break; put the liquor to your orange or lemon, and half the pulp of the pippins well broken, and a pound of sugar. Boil these together a quarter of an hour, then put it in a gallipot, and squeeze an orange in it: if it be a lemon tart, squeeze a lemon; two spoonfuls is enough for a tart. Your patty pans must be small and shallow. Put fine pufF-paste, and very shiny a little while will bake it. Just as your tarts are going into the oven, with a feather, or brush, do them over with melted butter, and then sift double-refined sugar over them; and this is a pretty iceing on them.
