made Plain and Eajy. 143 
gether Into a great pan, and mix it well together with half a pint 
Of brandy, and half a pint of fack ; put it down clofe in a ftone- 
Pot, and it will keep good four months. When you make your 
Pies, take a little difh, fomething bigger than a (oup-plate, lay 
a very thin cruft all over it, lay a thin layer of meat, and then a 
thin layer of citron cut very thin, then a layer of mince-meat, 
and a thin layer of orange-peel cut thin, over that a little meat, 
fqueeze half the juice of a fine Seville'orange or lemon, and 
pour in three fpoonfuls of red wine ; lay on your cruft, and bake 
it nicely, Thefepies eat finely cold. If you make them in lit¬ 
tle patties, mix your meat and fweet-meats accordingly. If you 
chufe meat in your pies, parboil a neat’s tongue, peel it, and 
chop the meat as fine as poffible, and mix with the reft - s or two 
pounds of the infide of a furloin of beef boiled. 
Tort de mcy. 
MAKE puff-pafte, and lay round your difh, then a layer of 
bifcuit, and a layer of butter and marrow, and then a layer of 
all forts of fweetmeats, or as many as you have, and fo do till 
your difh is full; then boil a quart of cream, and thicken it 
with four eggs, and afpoonful of orange-flower-water. Sweeten 
it with fugar to your palate, and pour over the reft. Half an 
hour will bake it. 
To make orange or lemon tart si 
TAKE fix large lemons, and rub them very well with fait, 
and put them in water for two days, with a handful of fait in it % 
then change them into frefh water every day, (without fait) for 
a fortnight, then boil them for two or three hours till they are 
tender, then cut them into half quarters, and then cut them 
three-corner-ways, as thin as you can : take fix pippins pared, 
cored, and quartered, and a pint of fair water. Let them boil 
till the pippins break ; put the liquor to your orange or lemon, 
and half the pulp of the pippins well broken, and a pound of 
fugar. Boil thefe together a quarter of an hour, then put it In 
a gallipot, and fqueeze an orange in it: If it be a lemon tart, 
fqueeze a lemon ; two fpoonfuls is enough for a tart. Your 
patty pans muft be fmall and (hallow. Put fine pufF-pafte, and 
very thin ; a little while will bake it. Juft as your tarts are 
going into the oven, with a feather, or brufh, do them over 
with melted butter, and then lift double-refined fugar over 
them 5 and this is a pretty iceing on them. 
a 
