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

the bottom of the pyes, and fill them, close them up, bake them, and ice them. _To bake a Carp minced with an Eel in the French Fashion, called Peti Petes._ Take a carp, scale it, and scrape off the slime, then roast it with a flayed eel, and being rosted draw them from the fire, and let them cool, then cut them into little pieces like great dice, one half of them, & the other half minced small and seasoned with nutmeg, pepper, salt, gooseberries, barberries, or grapes, and some bottoms of artichocks boil'd and cut as the carp: season all the foresaid materials and mingle all together, then put some butter in the bottom of the pye, lay on the meat and butter on the top, close it up, and bake it, being baked liquor it with gravy, and the juyce of oranges, butter, and grated nutmeg. Sometimes liquor it with verjuyce and the yolks of eggs strained, sugar, and butter. Or with currans, white wine, and butter boil'd together, some sweet herbs chopped small, and saffron. _To bake a Carp according to these Forms to be eaten hot._ Take a carp, scale it, and scrape off the slime, bone it and cut it into dice-work, the milt being parboil'd, cut it into the same form, then have some great oysters parboild and cut into the same form also; put to it some grapes, goosberries, or barberries, the bottoms of artichocks boil the yolks of hard egs in quarters, boild, sparagus cut an inch long, and some pistaches, season all the foresaid things together with pepper, nutmegs, and salt, fill the pyes, close them up, and bake them, being baked, liquor them with butter, white-wine, and some blood of the carp, boil them together, or beaten butter, with juyce of oranges. _To bake a Carp with Eels to be eaten cold._ Take four large carps, scale them & wipe off the slime clean, bone them, and cut each side into two pieces of every carp, then have four large fresh water eels, fat ones, boned, flayed, and cut