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Classic
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page 137
of the sun stoned, eight ounces of preserved citron, lemon, and eringo roots, of
each alike; eight ounces of marrow; four slices of rinded lemon, eight ounces of
currants, fifty balls of forced-meat, made as for umble pie; put in all, one
with the other, but first butter the bottom of the pie, and put in a pound of
fresh butter on the top lid, and bake it; then put in a pint of white wine mixed
with a little sack, and if you will the juice of two oranges, sweetening to your
taste. Make it boil, and thicken it with the yolks of two eggs; put it to the
pie when both are very hot, and serve it up.
A Turkey Pie.
Bone the turkey, season it with savory spice and lay it in the pie, with two
young fowls cut to pieces, to fill up the corners.
A goose pie is made the same way, with two rabbits, to fill it up as aforesaid.
A Pigeon Pie.
Truss and season the pigeons with savory spices, and stuff them with
forced-meat; lay on lamb-stones, sweetbreads; and butter; close the pie with a
lear.
A chicken or capon pie may be made the same way.
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Classic
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