* 3 : he Art of Cookery , 
JJ 4 
CHAP. VIIL 
Of Pies, 
ST0 make a very fine jweei lamb or veal pie. 
SEASON your lamb with fait, pepper, cloves, mace, ancj 
nutmeg, all beat fine, to your palate. Cut your lamb or veal 
into little pieces, make a good pufF-pafte cruft, lay it into your 
difh, then lay in your meat, ftrevv on it fome ftoned raifins and 
currants clean waftied, and fome fugar : then lay on it fome 
force-meat balls made fweet, and in the fummer fome artichoke- 
bottoms boiled, and fcalded grapes in the winter. Boil Spanift$ 
potatoes cut in pieces, candied citron, candied orange, and 
Jemon-peel, and three or four blades of mace ; put butter on 
the top, clofe up your pie, and bake it. Have ready againft it 
comes out of the oven, a caudle made thus : take a pint of white 
wine, and mix in the yolks of three eggs, ftir it well together 
over the fire, one way all the time, till it is thick : then take it 
off, ftir in fugar enough to fweeten it, and fqueezein the juice 
©f a lemon; pour it hot into your pie, and clofe it up again* 
Send it hot to table. 
To make a pretty fiweet lamb or veal pie . 
FIRST make a good cruft, butter the difh, and lay in your 
bottom and fide cruft; then cut your meat into fmall pieces 5 
feafon with a very little fait, fome mace and nutmeg beat fine, 
and (I rewed over ; then lay a layer of meat, and ftrew according 
to your fancy, fome currants clean waftied and picked, and a few 
raifins ftoned, all over the meat; lay another layer of meat, put 
a little butter at the top, and a little water, juft enough to bake 
it and no more. Have ready againft it comes out of the oven, 
a white wjne caudle made very i'weet, and fend it to table hot* 
A fiavoury veal pie . 
TAKE a breaft of veal, cut it into pieces, feafon it with 
pepper and fait, lay it all into your cruft, boil fix or eight 
eggs hard, take only the yolks, put them into the pie here and 
there, fill your dife almoft full of water, put on the lid, and 
bake it well* 
