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SECTION IX.

_The best way of making all manner of baked Meats._

_To make a Bisk or Batalia Pie._

Take six peeping Pigeons, and as many peeping small chickens, truss
them to bake; then have six oxe pallets well boil'd and blancht, and
cut in little pieces; then take six lamb-stones, and as many good
veal sweet-breads cut in halves and parboil'd, twenty cocks-combs
boil'd and blanch'd, the bottoms of four artichocks boiled and
blanched, a quart of great oysters parboil'd and bearded, also the
marrow of four bones seasoned with pepper, nutmeg, mace, and salt;
fill the pye with the meat, and mingle some pistaches amongst it,
cock-stones, knots, or yolks of hard eggs, and some butter, close it
up and bake it (an hour and half will bake it) but before you set it
in the oven, put into it a little fair water: Being baked pour out
the butter, and liquor it with gravy, butter beaten up thick, slic't
lemon, and serve it up.

Or you may bake this bisk in a patty-pan or dish.

Sometimes use sparagus and interlarded bacon.

For the paste of this dish, take three quarts of flour, and three
quarters of a pound of butter, boil the butter in fair water, and
make up the paste hot and quick.

Otherways in the summer time, make the paste of cold butter; to
three quarts of flour take a pound and a half of butter, and work it
dry into the flour, with the yolks of four eggs and one white, then
put a little water to it, and make it up into a stiff paste.

_To bake Chickens or Pigeons._

Take either six pigeon peepers or six chicken peepers, if big cut
them in quarters, then take three sweet-breads of veal slic't very
thin, three sheeps tongues boil'd tender, blanched and slic't, with
as much veal, as much mutton, six larks, twelve cocks combs, a pint
of great oysters parboild and bearded, calves udder cut in pieces,
and three marrow bones, season these foresaid materials with pepper,
salt, and nutmeg, then fill them in pies of the form as you see, and
put on the top some chesnuts, marrow, large mace, grapes, or
gooseberries; then have a little piece of veal and mince it with as
much marrow, some grated bread, yolks of eggs, minced dates, salt,
nutmeg, and some sweet marjoram, work up all with a little cream,
make it up in little balls or rouls, put them in the pie, and put in
a little mutton-gravy, some artichock bottoms, or the tops of boild
sparagus, and a little butter; cl