Part 46 (1/2)

Lay minced beef-suet in the bottom of the pie, or slices of interlarded bacon, and the umbles cut as big as small dice, with some bacon cut in the same form, and seasoned with nutmeg, pepper, and salt, fill your pyes with it, and slices of bacon and b.u.t.ter, close it up and bake it, and liquor it with claret, b.u.t.ter, and stripped tyme.

_To make Pies of Sweet-breads or Lamb stones._

Parboil them and blanch them, or raw sweetbreads or stones, part them in halves, & season them with pepper, nutmeg, and salt, season them lightly; then put in the bottom of the pie some slices of interlarded bacon, & some pieces of artichocks or mushrooms, then sweet-breads or stones, marrow, gooseberries, barberries, grapes, or slic't lemon, close it up and bake it, being baked liquor it with b.u.t.ter only. Or otherwise with b.u.t.ter, white-wine, and sugar, and sometimes add some yolks of eggs.

_To make minced Pies or Chewits of a Leg of Veal, Neats-Tongue, Turkey, or Capon._

Take to a good leg of veal six pound of beef-suet, then take the leg of veal, bone it, parboil it, and mince it very fine when it is hot; mince the suet by it self very fine also, then when they are cold mingle them together, then season the meat with a pound of sliced dates, a pound of sugar, an ounce of nutmegs, an ounce of pepper, an ounce of cinamon, half an ounce of ginger, half a pint of verjuyce, a pint of rose-water, a preserved orange, or any peel fine minced, an ounce of caraway-comfits, and six pound of currans; put all these into a large tray with half a handful of salt, stir them up all together, and fill your pies, close them up, bake them, and being baked, ice them with double refined sugar, rose-water, and b.u.t.ter.

Make the paste with a peck of flour, and two pound of b.u.t.ter boil'd in fair water or liquor, make it up boiling hot.

_To make minced Pies of Mutton._

Take to a leg of mutton four pound of beef-suet, bone the leg and cut it raw into small pieces, as also the suet, mince them together very fine, and being minc't season it with two pound of currans, two pound of raisins, two pound of prunes, an ounce of caraway seed, an ounce of nutmegs, an ounce of pepper, an ounce of cloves, and mace, and six ounces of salt; stir up all together, fill the pies, and bake them as the former.

_To make minced Pies of Beef._

Take a stone or eight pound of beef, also eight pound of suet, mince them very small, and put to them eight ounces of salt, two ounces of nutmegs, an ounce of pepper, an ounce of cloves and mace, four pound of currans, and four pound of raisins, stir up all these together, and fill your pies.

_Minced in the French fas.h.i.+on, called Pelipate, or in English Pet.i.ts, made of Veal, Pork, or Lamb, or any kind of Venison, Beef, Poultrey, or Fowl._

Mince them with lard, and being minced, season them with salt, and a little nutmeg, mix the meat with some pine-apple-seed, and a few grapes or gooseberries; fill the pies and bake them, being baked liquor them with a little gravy.

Sometimes for variety in the Winter time, you may use currans instead of grapes or gooseberries, and yolks of hard eggs minced among the meat.

_Minced Pies in the Italian Fas.h.i.+on._

Parboil a leg of veal, and being cold mince it with beef-suet, and season it with pepper, salt, and gooseberries; mix with it a little verjuyce, currans, sugar, and a little saffron in powder.

_Forms of minced Pyes._

[Ill.u.s.tration]

_To make an extraordinary Pie, or a Bride Pye of several Compounds, being several distinct Pies on one bottom._

Provide c.o.c.k-stones and combs, or lamb-stones, and sweet-breads of veal, a little set in hot water and cut to pieces; also two or three ox-pallats blanch't and slic't, a pint of oysters, slic't dates, a handful of pine kernels, a little quant.i.ty of broom buds, pickled, some fine interlarded bacon slic't; nine or ten chesnuts rosted and blancht season them with salt, nutmeg, and some large mace, and close it up with some b.u.t.ter. For the caudle, beat up some b.u.t.ter, with three yolks of eggs, some white or claret wine, the juyce of a lemon or two; cut up the lid, and pour on the lear, shaking it well together; then lay on the meat, slic't lemon, and pickled barberries, and cover it again, let these ingredients be put in the moddle or scollops of the Pye.

Several other Pies belong to the first form, but you must be sure to make the three fas.h.i.+ons proportionably answering one the other; you may set them on one bottom of paste, which will be more convenient; or if you set them several you may bake the middle one full of flour, it being bak't and cold, take out the flour in the bottom, & put in live birds, or a snake, which will seem strange to the beholders, which cut up the pie at the Table. This is only for a Wedding to pa.s.s away the time.

Now for the other pies you may fill them with several ingredients, as in one you may put oysters, being parboild and bearded, season them with large mace, pepper, some beaten ginger, and salt, season them lightly and fill the Pie, then lay on marrow & some good b.u.t.ter, close it up and bake it. Then make a lear for it with white wine, the oyster liquor, three or four oysters bruised in pieces to make it stronger, but take out the pieces, and an onion, or rub the bottom of the dish with a clove of garlick; it being boil'd, put in a piece of b.u.t.ter, with a lemon, sweet herbs will be good boil'd in it, bound up fast together, cut up the lid, or make a hole to let the lear in, _&c._