e oranges thick, and pour it
into the Pye.

A third you may make a Bird pie; take young Birds, as larks pull'd
and drawn, and a forced meat to put in the bellies made of grated
bread, sweet herbs minced very small, beef-suet, or marrow minced,
almonds beat with a little cream to keep them from oyling, a little
parmisan (or none) or old cheese; season this meat with nutmeg,
ginger, and salt, then mix them together, with cream and eggs like a
pudding, stuff the larks with it, then season the larks with nutmeg,
pepper, and salt, and lay them in the pie, put in some butter, and
scatter between them pine-kernels, yolks of eggs and sweet herbs,
the herbs and eggs being minced very small; being baked make a lear
with the juyce of oranges and butter beat up thick, and shaken well
together.

For another of the Pies, you may boil artichocks, and take only the
bottoms for the Pie, cut them into quarters or less, and season them
with nutmeg. Thus with several ingredients you may fill your other
Pies.

_For the outmost Pies they must be Egg-Pies._

Boil twenty eggs and mince them very small, being blanched, with
twice the weight of them of beef-suet fine minced also; then have
half a pound of dates slic't with a pound of raisins, and a pound of
currans well washed and dryed, and half an ounce of cinamon fine
beaten, and a little cloves and mace fine beaten, sugar a quarter of
a pound, a little salt, a quarter of a pint of rose-water, and as
much verjuyce, and stir and mingle all well together, and fill the
pies, and close them, and bake them, they will not be above two
hours a baking, and serve them all seventeen upon one dish, or
plate, and ice them, or scrape sugar on them; every one of these
Pies should have a tuft of paste jagged on the top.

_To make Custards divers ways._

Take to a quart cream, ten eggs, half a pound of sugar, half a
quarter of an ounce of mace, half as much ginger beaten very fine,
and a spoonful of salt, strain them through a strainer; and the
forms being finely dried in the oven, fill them full on an even
hearth, and bake them fair and white, draw them and dish them on a
dish and plate; then strow on them biskets red and white, stick
muskedines red and white, and scrape thereon double refined sugar.

Make the paste for these custards of a pottle of fine flour, make it
up with boiling liquor, and make it up stiff.

_To make an Almond Custard._

Take two pound of almonds, blanch and