Take thin slices of a Fillet of Veal, then having your Pie ready and
Butter in it, lay in your Veal seasoned with a little Nutmeg and Salt so
cover it with Butter, and close it and bake it, then against it be
drawn, scald some Goosberries or Grapes in Sugar and water as to
preserve, and when you open your Pie, put in pieces of Marrow boiled in
white Wine with a little blade of Mace:

Then put these Grapes or Goosberries over all, or else some hard Lettuce
or Spinage boiled and buttered.

245. _To make a Pie of Shrimps, or of Prawns._

Pick them clean from their Shells, and have in readiness your Pie with
Butter in the bottom, then lay in your Fish with some large Mace and
Nutmeg, and then Butter again, and so bake it:

Then cut it up and put in some White Wine and an Anchovy or two, and
some Butter, and so serve them in hot; thus you may do with Lobsters or
Crabs, or with Crafish.

246. _To make a Pie of Larks, or of Sparrows._

Pluck your Birds and draw them, then fill the Bellies of them with this
mixture following, grated bread, sweet herbs minced small, Beef Suet or
Marrow minced, Almonds blanched and beated with Rosewater, a little
Cream; beaten Spice, and a little Salt, some Eggs and some Currans, mix
these together, and do as I have said, then having your Pie ready raised
or laid in your baking-pan, put in Butter, and then fill it with Birds.

Then put in Nutmeg, Pepper and Salt, and put in the yolks of hard Eggs,
and some sweet herbs minced, then lay in pieces of Marrow, and cover it
with Butter, and so close it and bake it; then cut it open and wring in
the Juice of an Orange and some Butter, and serve it.

247. _To make a Lettuce Pie._

Take your Cabbage Lettuce and cut them in halves, wash them and boil
them in water and salt very green, then drain them from the water, so
having your Pie in readiness, put in Butter; then put in your boiled
Lettuce, with some Marrow, Raisins of the Sun stoned, Dates stoned and
sliced thin, with some large Mace, and Nutmeg sliced, then put in more
Butter, close it and bake it; then cut it open, and put in Verjuice,
Butter and Sugar, and so serve it.

[Transcriber's note: no number in original] _To stew a Neck of Mutton._

Put your Neck of Mutton cut in Steaks into so much Wine and Water as
will cover it, with some whole Spice, let it stew till it be enough,
then put in two Anchovies, and a handful of Capers, with a piece of
sweet Butter shake it very well,