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Classic
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page 134
and a little pepper; then mix them together, and put it into a paste; add half a
pint of sack, the juice of one lemon and orange, close the pie, and when it is
baked serve it up.
A Lumber Pie.
Take a pound and a half of fillet of veal, mince it with the same quantity of
beef suet, season it with sweet spice, five pippins, a handful of spinach, a
hard lettuce, thyme, and parsley; mix with it a penny loaf grated, and the yolks
of two or three eggs, sack and orange flower water, a pound and a half of
currants and preserves, with a caudle.
A Shrewsbury Pie.
Take a couple of rabbits, cut them in pieces, season them well with pepper and
salt; then take some fat pork, seasoned in like manner, with the rabbits livers
parboiled, some butter, eggs, pepper and salt, a little sweet marjoram, and a
little nutmeg; make balls, and lay in your pie among the meat; then take
artichoke bottoms boiled tender; cut in dice, and lay these likewise among the
meat; close your pie, and put in as much white wine as you think proper. Bake it
and serve it up.
A Lamb Pie.
Season the lamb steaks; lay them in the pie with sliced lamb-stones and
sweetbreads,
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