Part 44 (2/2)
_To bake three Hares in a Pie to be eaten cold._
Bone three hares, mince them small, and stamp them with the seasoning of pepper, salt, and nutmeg, then have lard cut as big as ones little finger, and as long as will reach from side to side of the pye; then lay b.u.t.ter in the bottom of it, and a lay of meat, then a lay of lard, and a lay of meat, and thus do five or six times, lay your lard all one way, but last of all a lay of meat, a few whole cloves, and slices of bacon over all, and some b.u.t.ter, close it up and bake it, being baked fill it up with sweet b.u.t.ter, and stop the vent.
Thus you may bake any venison, beef, mutton, veal, or rabits; if you bake them in earthen pans they will keep the longest.
_To bake a Hare with a Pudding in his belly._
For to make this pie you must take as followeth, a gallon of flour, half an ounce of nutmegs, half an ounce of pepper, salt, capers, raisins, pears in quarters, prunes, with grapes, lemon, or gooseberries, and for the liquor a pound of sugar, a pint of claret or verjuyce, and some large mace.
Thus also you may bake a fawn, kid, lamb, or rabit: Make your Hare-Pie according to the foregoing form.
_To make minced Pies of a Hare._
Take a Hare, flay it, and cleanse it, then take the flesh from the bones, and mince it with the fat bacon, or beef-suet raw, season it with pepper, mace, nutmeg, cloves, and salt; then mingle all together with some grapes, gooseberries, or barberries; fill the pie, close it up and bake it.
_Otherways._
Mince it with beef-suet, a pound and half of raisins minced, some currans, cloves, mace, salt, and cinamon, mingle all together, and fill the pie, bake it and liquor it with claret.
_To make a Pumpion Pie._
Take a pound of pumpion and slice it, a handful of time, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then take cinamon, nutmeg, pepper, and a few cloves all beaten, also ten eggs, and beat them, then mix and beat them all together, with as much sugar as you think fit, then fry them like a froise, after it is fried, let it stand till it is cold, then fill your pie after this manner. Take sliced apples sliced thin round ways, and lay a layer of the froise, and a layer of apples, with currans betwixt the layers. While your pie is fitted, put in a good deal of sweet b.u.t.ter before you close it. When the pie is baked, take six yolks of eggs, some white-wine or verjuyce, and make a caudle of this, but not too thick, cut up the lid, put it in, and stir them well together whilst the eggs and pumpion be not perceived, and so serve it up.
_To make a Lumber-Pie._
Take some grated bread, and beef-suet cut into bits like great dice, and some cloves and mace, then some veal or capon minced small with beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil'd hard and cut in quarters, put them to the other ingredients, with some barberries, some yolks of raw eggs, and a little cream, work up all together and put it in the cauls of veal like little sausages; then bake them in a dish, and being half baked, have a pie made and dried in the oven; put these puddings into it with some b.u.t.ter, verjuyce, sugar, some dates on them, large mace, grapes, or barberries, and marrow; being baked, serve it with a cut cover on it, and sc.r.a.pe sugar on it.
_Otherways._
Take some minc't meat of chewits of veal, and put to it some three or four raw eggs, make it into b.a.l.l.s, then put them in a pye fitted for them according to this form, first lay in the b.a.l.l.s, then lay on them some slic't dates, large mace, marrow, and b.u.t.ter; close it up and bake it, being baked, liquor it with verjuyce, sugar, and b.u.t.ter, then ice it, and serve it up.
_To make an Olive Pye._
Take tyme, sweet marjorarm, savory, spinage, parsley, sage, endive, sorrel, violet leaves, and strawberry leaves, mince them very small with some yolks of hard eggs, then put to them half a pound of currans, nutmeg, pepper, cinamon, sugar, and salt, minced raisins, gooseberries, or barberries, and dates minc'd small, mingle alltogether, then have slices of a leg of veal, or a leg or mutton, cut thin and hacked with the back of a knife, lay them on a clean board and strow on the foresaid materials, roul them up and put them in a pye; then lay on them some dates, marrow, large mace, and some b.u.t.ter, close it up and bake it, being baked cut it up, liquor it with b.u.t.ter, verjuyce, and sugar, put a slic't lemon into it, and serve it up with sc.r.a.ped sugar.
_To bake a Loin, Breast, or Rack of Veal or Mutton._
If you bake it with the bones, joynt a loin very well and season it with nutmeg, pepper, and salt, put it in your pye, and put b.u.t.ter to it, close it up, and bake it in good crust, and liquor it with sweet b.u.t.ter.
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