alves, then make
some Paste with fine Flower, Butter, cold Cream and the yolk and white
of one Egg, rowl it very thin, and lay it into your baking-pan, then lay
some butter in the bottom, and then your Calves feet with some large
Mace, half a pound of Raisins of the Sun, half a pound of Currans, then
lay more butter and close it and bake it, then cut it up, and put in the
yolks of three Eggs, some white Wine, Butter and a little Salt, and so
serve it to the Table; Garnish your Dish with pretty Conceits made in
Paste, and baked a little.

71. _To make an Artichoke Pie._

Make your Paste as before named, and roul it thin, and lay it into your
baking-pan.

Then lay in Butter sliced thin, and then your bottoms of Artichokes
tenderly boiled, season it with a little Salt, a little gross Pepper,
and some sliced Nutmeg, with a blade or two of Mace and a little Sugar,
then lay in some Marrow, Candied Orange and Citron Pill, with some
Candied Eringo Roots; then cover it with butter, and close it with your
Paste, and so bake it, then cut it up, and put in white Wine, Butter,
and the yolks of Eggs and Sugar; cover it again, and serve it to the
Table.

72. _To make an Oyster-Pie._

Make your Paste as before, and lay it in your Pan, then lay in Butter,
and then put in as many great Oysters as will almost fill your Pan, with
their Liquor strained, some whole Pepper, Mace and Nutmeg; then lay in
Marrow and the Yolks of hard Eggs, so cover them with Butter, close
them, and bake your Pie, then put in White Wine, Anchovies, Butter and
the Yolks of Eggs; cover it again and serve it the Table.

73. _To make a Pig-Pie._

Take a large Pig and slit it in two, and bone it, onely the two sides,
not the head, then having your Paste ready laid in your Pan, and some
Butter in the bottom, lay in your Pig, season it with Pepper, Salt,
Nutmeg and Mace, and one handful of Sage shred small and mixed with the
Spice and Salt, then lay in more Butter, close it, and bake it.

Serve it in cold with Mustard, and garnish your Dish with Bay Leaves.

If you would eat it hot, you must leave out the Pepper and some of the
Salt, and put in store of Currans, and when it comes out of the Oven,
put in some Butter, Vinegar, and Sugar, and so serve it.

74. _To make a Rasberry Tart._

Take some Puff-paste rolled thin, and lay it into your Baking-Pan, then
lay in your Rasberries and cover them with fine Sugar, then close your
Tart and bake it; then