English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

butter and flour to thicken it, with an anchovy and a glass of white wine, so pour it into your pie again over the fish; you may lie round half a dozen yolks of eggs at an equal distance; when you have cut off the lid, lie it in sippets round your disk, and serve it up. 177. _To make a Caudle for a sweet_ VEAL PIE. Take about a jill of white wine and verjuice mixed, make it very hot, beat the yolk of an egg very well, and then mix them together as you would do mull'd ale; you must sweeten it very well, because there is no sugar in the pie. This caudle will do for any other sort of pie that is sweet. 178. _To make_ SWEET-MEAT TARTS. Make a little shell-paste, roll it, and line your tins, prick them in the inside, and so bake them; when you serve 'em up put in any sort of sweet-meats, what you please. You may have a different sort every day, do but keep your shells bak'd by you. 179. _To make_ ORANGE TARTS. Take two or three Seville oranges and boil them, shift them in the boiling to take out the bitter, cut them in two, take out the pippens, and cut them in slices; they must be baked in crisp paste; when you fill the petty-pans, lay in a layer of oranges and a layer of sugar, (a pound will sweeten a dozen of small tins, if you do not put in too much orange) bake them in a slow oven, and ice them over. 180. _To make a_ TANSEY _another Way_. Take a pint of cream, some biskets without seeds, two or three spoonfuls of fine flour, nine eggs, leaving out two of the whites, some nutmeg, and orange-flower water, a little juice of tansey and spinage, put it into a pan till it be pretty thick, then fry or bake it, if fried take care that you do not let it be over-brown. Garnish with orange and sugar, so serve it up. 181. _A