The accomplisht cook Part 44

_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.

_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.