r, 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 butter 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 butter, close it up and
bake it, being first basted over with eggs beaten together, or
saffron; when it is baked liquor them with clarified butter.

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 butter 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 butter,
close it up and bake it, being baked fill it up with sweet butter,
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