Part 44 (1/2)
_Otherways._
Take a calves head, soak it well and take out the brains, boil the head and take out the bones, being cold stuff it with sweet herbs and hard eggs chopped small, minced bacon, and a raw egg or two, nutmeg, pepper, and salt; and lay in the bottom of the pye minced veal raw, and bacon; then lay the cheeks on it in the pye, and slices of bacon on that, then spices, b.u.t.ter, and grapes or lemon, close it up, bake it, and liquor it with b.u.t.ter only.
_Otherways._
Boil it and take out the bones, cleanse it, and season it with pepper, salt, and nutmeg, put some minced veal or suet in the bottom of the pye, then lay on the cheeks, and on them a pudding made of minced veal raw and suet, currans, grated bread or parmisan, eggs, saffron, nutmeg, pepper, and salt, put it on the head in the pye, with some thin slices of interlarded bacon, thin slices also of veal and b.u.t.ter, close it up, and make it according to these forms, being baked, liquor it with b.u.t.ter only.
_To bake a Calves Chaldron._
Boil it tender, and being cold mince it, and season it with nutmeg, pepper, cinamon, ginger, salt, caraway seeds, verjuyce, or grapes, some currans, sugar, rose-water and dates stir them all together and fill your pye, bake it, and being baked ice it.
_Minced Pies of Calves Chaldrons, or Muggets._
Boil it tender, and being cold mince it small, then put to it bits of lard cut like dice, or interlarded bacon, some yolks of hard eggs cut like dice also, some bits of veal and mutton cut also in the same bigness, as also lamb, some gooseberries, grapes or barberries, and season it with nutmeg, pepper, and salt, fill your pye, and lay on it some thin slices of interlarded bacon, and b.u.t.ter; close it up, and bake it, liquor it with white-wine beaten with b.u.t.ter.
_To bake a Calves Chaldron or Muggets in a Pye or little Pasties, or make a Pudding of it, adding two or three Eggs._
Being half boil'd, mince it small, with half a pound of beef-suet, and season it with beaten cloves and mace, nutmegs, a little onion and minced lemon peel, and put to it the juyce of an orange, and mix all together. Then make a piece of puff-paste and bake it in a dish as other Florentines, and close it up with the other half of the paste, and being baked put into it the juyce of two or three oranges, and stir the meat with the orange juyce well together and serve it, _&c._
_To bake a Pig to be eaten cold called a Maremaid Pye._
Take a Pig, flay it and quarter it, then bone it, take also a good Eel flayed, speated, boned, and seasoned with pepper, salt, and nutmeg, then lay a quarter of your pig in a round pie; and part of the Eel on that quarter, then lay another quarter on the other and then more eel, and thus keep the order till your pie be full, then lay a few whole cloves, slices of bacon, and b.u.t.ter, and close it up, bake it in good fine paste, being baked and cold, fill it up with good sweet b.u.t.ter.
_Otherways._
Scald it, and bone it being first cleansed, dry the sides in a clean cloth, and season them with beaten nutmeg, pepper, salt, and chopped sage; then have two neats-tongues dryed, well boild, and cold, slice them out all the length, as thick as a half crown, and lay a quarter of your pig in a square or round pie, and slices of the tongue on it, then another quarter of a pig and more tongue, thus do four times double; and lay over all slices of bacon, a few cloves, b.u.t.ter, and a bay-leafe or two; then bake it, and being baked, fill it up with good sweet b.u.t.ter. Make your paste white of b.u.t.ter and flower.
_Otherways._
Take a pig being scalded, flayed, and quartered, season it with beaten nutmeg, pepper, salt, cloves, and mace, lay it in your pie with some chopped sweet herbs, hard eggs, currans, (or none) put your herbs between every lay, with some gooseberries, grapes, or barberries, and lay on the top slices of interlarded bacon and b.u.t.ter, close it up, and bake it in good fine crust, being baked, liquor it with b.u.t.ter, verjuyce, and sugar. If to be eaten cold, with b.u.t.ter only.
_Otherways to be eaten hot._
Cut it in pieces, and make a pudding of grated bread, cream, suet, nutmeg, eggs, and dates, make it into b.a.l.l.s, and stick them with slic't almonds; then lay the pig in the pye, and b.a.l.l.s on it, with dates, potato, large mace, lemon, and b.u.t.ter; being baked liquor it.
_To bake four Hares in a Pie._
Bone them and lard them with great lard, being first seasoned with nutmeg, and pepper, then take four ounces of pepper, four ounces of nutmegs, and eight ounces of salt, mix them together, season them, and make a round or square pye of course boulted rye and meal; then the pie being made put some b.u.t.ter in the bottom of it, and lay on the hares one upon another; then put upon it a few whole cloves, a sheet of lard over it, and good store of b.u.t.ter, close it up and bake it, being first basted over with eggs beaten together, or saffron; when it is baked liquor them with clarified b.u.t.ter.
Or bake them in white paste or pasty, if to be eaten hot, leave out half the seasoning.