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Classic
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page 142
a little mace and cinnamon sliced, eight ounces of candied lemon and citron
sliced, eringo-roots, and prunellas, a slit of each, two ounces of barberries,
eight ounces of marrow, eight ounces of raisins of the sun stoned, and two
ounces of sugar; butter the bottom of the pie, put these in mixed together,
adding eight ounces of butter on the top lid, bake it, and then put on a lear,
made as for the chicken pie.
To make an Apple or a Pear Pie.
Make a good puff paste crust, lay some round the sides of the dish, pare and
quarter your apples, and take out the cores; lay a row of apples thick, throw in
half the sugar you intend for your pie; mince a little lemon-peel fine, throw a
few cloves, here and there one, then the rest of your apples, and the rest of
your sugar. You must sweeten to your palate, and squeeze in a little lemon
juice. Boil the peeling of the apples and the cores in fair water, with a blade
of mace till it is very good; strain it, and boil the syrup with sugar till it
is rich; pour it into your pie, put on your upper crust, and bake it. You may
put in a little quince or marmalade, if you please.
Thus make a pear pie, but don't put in any quince. You may butter them when they
come out of the oven, or beat up the yolks of
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