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Classic
Cook Books
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page 136
A Veal Pie.
Raise a high round pie, then cut a fillet of veal into three or four fillets,
season it with savoury seasoning, and a little minced sage and sweet herbs; lay
it in the pie with slices of bacon at the bottom, and between each piece lay on
butter, and close the pie. When it is baked and half cold, fill it up with
clarified butter.
A Hen Pie.
Cut it in pieces, and lay it in the pie; lay on balls, sliced lemon, butter, and
close it with the yolks of hard eggs; let the lear be thickened with eggs.
A Chicken Pie.
Take six small chickens; roll a piece of butter in sweet herbs; season and lay
them into a cover, with the marrow of two bones rolled up in the batter of eggs,
a dozen yolks of eggs boiled hard, and two dozen of savoury balls; when you
serve it up, pour in a quart of good gravy.
A sweet Chicken Pie.
Break the bones of four chickens, then cut them into small pieces, season them
highly with mace, cinnamon, and salt; have four yolks of eggs boiled hard and
quartered, and five artichoke bottoms, eight ounces of raisins
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Classic
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