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

then a lay of sturgeon, and a lay of eels, next a lay of sturgeon, and a lay of tench, and a lay of sturgeon above that; lay on it some slic't ginger, slic't nutmeg, and some whole cloves, put on butter, close it up, and bake it, being baked liquor it with clarified butter. Or bake it in pots as you do venison, and it will keep long. _Otherways._ Take a rand of sturgeon, flay it, and mince it very fine, season it with pepper, cloves, mace, and salt; then have a good fresh fat eel or 2 flayed and boned, cut it into lard as big as your finger, and lay some in the bottom of the pye, some butter on it, and some of the minced meat or sturgeon, and so lard and meat till you have filled the pye, lay over all some slices of sturgeon, sliced nutmeg, sliced ginger, and butter, close it up and bake it, being baked fill it up with clarified butter. If to eat hot, give it but half the seasoning, and make your pyes according to these forms. _To bake sturgeon Pies to be eaten hot._ Flay off the scales and skin of a rand, cut it in pieces as big as a walnut, & season it lightly with pepper, nutmeg, and salt; lay butter in the bottom of the pye, put in the sturgeon, and put to it a good big onion or two whole, some large mace, whole cloves, slic't ginger, some large oysters, slic't lemon, gooseberries, grapes, or barberries, and butter, close it up and bake it, being bak'd, fill it up with beaten butter, beaten with white-wine or claret, and juyce or slices of lemon or orange. To this pye in Winter, you may use prunes, raisins, or currans, and liquor it with butter, verjuyce, and sugar, and in Summer, pease boil'd and put in the pye, being baked, and leave out fruit. _Otherways._ Cut a rand of sturgeon into pieces as big as a hens egg, cleanse it, and season them with pepper, salt, ginger,