ose up the pie and bake it, being
baked liquor it with juyce of oranges, one lemon, and some claret
wine, shake it well together, and so serve it.

_To Make a Chicken Pie otherways._

Take and truss them to bake, then season them lightly with pepper,
salt, and nutmeg; lay them in the pie, and lay on them some dates in
halves, with the marrow of three marrow-bones, some large mace,
a quarter of a pound of eringo roots, some grapes or barberries, and
some butter, close it up, and put it in the oven; being half baked,
liquor it with a pound of good butter; a quarter of a pint of
grape-verjuyce, and a quartern of refined sugar, ice it and serve
it up.

Otherways you may use the giblets, and put in some pistaches, but
keep the former order as aforesaid for change.

Liquor it with caudle made of a pint of white-wine or verjuyce, the
yolks of five or six eggs, suger, and a quarter of a pound of good
sweet butter; fill the pye, and shake this liquor well in it, with
the slices of a lemon. Or you may make the caudle green with the
juyce of spinage; ice these pies, or scrape sugar on them.

Otherways for the liquoring or garnishing of these Pies, for variety
you may put in them boil'd skirrets, bottom of artichocks boil'd, or
boil'd cabbidge lettice.

Sometimes sweet herbs, whole yolks of hard eggs, interlarded bacon
in very thin slices, and a whole onion; being baked, liquor it with
white-wine, butter, and the juyce of two oranges.

Or garnish them with barberries, grapes, or gooseberries, red or
white currans, and some sweet herbs chopped small, boil'd in gravy;
and beat up thick with butter.

Otherways liquor it with white-wine, butter, sugar, some sweet
marjoram, and yolks of eggs strained.

Or bake them with candied lettice stalks, potatoes, boil'd and
blanch'd, marrow, dates, and large mace; being baked cut up the pye,
and lay on the chickens, slic't lemon, then liquor the pye with
white-wine, butter, and sugar, and serve it up hot.

You may bake any of the foresaid in a patty-pan or dish, or bake
them in cold butter paste.

_To bake Turkey, Chicken, Pea-Chicken, Pheasant-Pouts,
Heath Pouts, Caponets, or Partridge for to be eaten cold._

Take a turkey-chicken, bone it, and lard it with pretty big lard,
a pound and half will serve, then season it with an ounce of pepper,
an ounce of nutmegs, and two ounces of salt, lay some butter in the
bottom of the pye, then lay on the fowl, and put in it six o