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Classic
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page 139
A Vension Pasty.
Raise a high round pie, shred a pound of beef suet, and put it into the bottom;
cut your venison in pieces, and season it with pepper and salt. Lay it on the
suet, lay on butter, close the pie, and bake it.
An Egg Pie.
Shred the yolks of twenty hard eggs with the same quantity of marrow and
beef-suet; season it with sweet spice, citron, orange, and lemon; fill and close
the pie.
Minced Pie.
Shred a pound of neat's tongue parboiled, with two pounds of beef suet, five
pippins, and a green lemon-peel; season it with an ounce of spice, a little
salt, a pound of sugar, two pounds of currants, half a pint of sack, a little
brandy, the juice of a lemon, a quarter of a pound of citron, lemon and
orange-peel. Mix these together, and fill the pies.
A Carp Pie.
To a quartern of flour put two pounds of butter, rubbing a third part in; make
it into paste with water, then roll in the rest of the butter at three times;
lay your paste in the dish, put in some bits of butter on the bottom paste, with
pepper and salt, scale and gut your carps; put them in vinegar, water,
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Classic
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