ADDENDA . 95 
kind of cookery.” There are many French names 
introduced, though applied, it seems, to very English 
dishes. To quote one, of which the cover is represented 
with the design of a bird, but which is described as a 
‘“sweet Lamb Pasty,” the recipe is as follows :—‘“ After 
cutting your lamb in pieces, season it with a little salt, 
cloves, mace, and nutmeg. Your pie being made, put 
in your lamb, strew on it some stoned raisins, currants, 
and some sugar, then lay on it some forced meat balls 
made sweet, and in the summer some artichoke bottoms 
boiled, and scalded grapes in winter. Boil Spanish 
potatoes, cut in pieces, candy’d citron, candy’d orange 
peel and lemon peel, and three or four large blades of 
mace ; put butter on the top; close up your pie and bake 
it. Make the caudle of white wine, juice of lemon, and 
sugar; thickenit up with the yolks of two or three eggs 
and a bit of butter ; and when your pie is baked pour in 
the caudle as hot as you can, and shake it well in the 
pie, and serve it up.” 
Next to the above may be cited a ‘‘ Venison Pasty.” 
The cover shows a graphic representation of a stag with 
well-developed antlers, and a fine conventional decora- 
tion of some quite uncommon forest shrub surrounding 
him. The recipe runs as follows :—‘‘ Lay down half a 
peck of flour, put to it four pounds of butter; beat 
eight eggs, and make the paste with warm water; bone 
the venison, break the. bones, season them with salt and 
pepper, and boil them. With this fill up the pasty 
when it comes out of the oven. “Take a pound of beef 
suet, cut it into long slices, strew pepper and salt upon 
it; lay the venison in, seasoned pretty high, with salt 
and black pepper bruised, set the pudding crust round 
the inside of the pasty, and put in about three-quarters 
of a pint of water. Lay on a layer of fresh butter, and 
cover it. When it comes out of the oven pour in the 
liquor you have made of the bones boiled, and shake all 
