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

and nutmeg, then make a pye and lay some butter in the bottom of it, then the pieces of sturgeon, and two or three bay-leaves, some large mace, three or four whole cloves, some blanched chesnuts, gooseberries, grapes, or barberries, and butter, close it up and bake it, and being baked, liquor it with beaten butter, and the blood of the sturgeon boil'd together with a little claret-wine. _To bake Sturgeon Pyes in dice work to be eaten hot._ Take a pound of sturgeon, a pound of a fresh fat eel, a pound of carp, a pound of turbut, a pound of mullet, scaled, cleans'd, and bon'd, a tench, and a lobster, cut all the fishes into the form of dice, and mingle with them a quart of prawns, season them all together with pepper, nutmeg & salt, mingle some cockles among them, boil'd artichocks, fresh salmon, and asparagus all cut into dice-work. Then make pyes according to these forms, lay butter in the bottom of them, then the meat being well mingled together, next lay on some gooseberries, grapes, or barberries, slic't oranges or lemons, and put butter on it, with yolks of hard eggs and pistaches, close it up and bake it, and being baked liquor it with good sweet butter, white-wine, or juyce of oranges. _To make minced Pyes of Sturgeon._ Flay a rand of it, and mince it with a good fresh water eel, being flay'd and bon'd, then mince some sweet herbs with an onion, season it with cloves, mace, pepper, nutmeg and salt, mingle amongst it some grapes, gooseberries, or barberries, and fill the pye, having first put some butter in the bottom of it, lay on the meat, and more butter on the top, close it up, bake it, and serve it up hot. _Otherways._ Mince a rand of fresh sturgeon, or the fattest part of it very small, then mince a little spinage, violet leaves, strawberry leaves, sorrel, parsley, sage, savory, marjoram, and time, mingle them with the meat, some grated manchet, currans, nutmeg, salt, cinamon, cream, eggs, sugar, and butter, fill