The accomplisht cook: or, The art & mystery of cookery

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 or eight whole cloves, then put on all the seasoning with good store of butter, close it up, and baste it over with eggs, bake it, and being baked fill it up with clarified butter. Thus you may bake them for to be eaten hot, giving them but half the seasoning, and liquor it with gravy and juyce of orange. Bake this pye in fine paste; for more variety you