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

being baked cut it up, liquor it with butter, verjuyce, and sugar, put a slic't lemon into it, and serve it up with scraped sugar. _To bake a Loin, Breast, or Rack of Veal or Mutton._ If you bake it with the bones, joynt a loin very well and season it with nutmeg, pepper, and salt, put it in your pye, and put butter to it, close it up, and bake it in good crust, and liquor it with sweet butter. Thus also you may bake the brest, either in pye or pasty, as also the rack or shoulder, being stuffed with sweet herbs, and fat of beef minced together and baked either in pye or pasty. In the summer time you may add to it spinage, gooseberries, grapes, barberries, or slic't lemon, and in winter, prunes, and currans, or raisins, and liquor it with butter, sugar, and verjuyce. _To make a Steak Pye the best way._ Cut a neck, loyn, or breast into steaks, and season them with pepper, nutmeg, and salt; then have some few sweet herbs minced small with an onion, and the yolks of three or four hard eggs minced also; the pye being made, put in the meat and a few capers, and strow these ingredients on it, then put in butter, close it up and bake it three hours moderately, _&c._ Make the pye round and pretty deep. _Otherways._ The meat being prepared as before, season it with nutmeg, ginger, pepper, a whole onion, and salt; fill the pye, then put in some large mace, half a pound of currans, and butter, close it up and put it in the oven; being half baked put in a pint of warmed clearet, and when you draw it to send it up, cut the lid in pieces, and stick it in the meat round the pye; or you may leave out onions, and put in sugar and verjuyce. _Otherways._ Take a loyn of mutton, cut it in steaks, and season it with nutmeg, pepper, and salt, then lay a layer of raisins and prunes in the