Muscadine into each Pye. A little Amber-sugar doth
well here. A pound of flesh, and proportionably of all things else, is
enough for once in a large family.

ANOTHER WAY OF MAKING EXCELLENT MINCED PYES OF MY LADY PORTLANDS

Parboil Neats-tongues. Then Peel and hash them with as much as they weigh
of Beef-suet, and stoned Raisins and picked Currants. Chop all exceeding
small, that it be like Pap. Employ therein at least an hour more, then
ordinarily is used. Then mingle a very little Sugar with them, and a little
wine, and thrust in up and down some thin slices of green Candyed
Citron-peel. And put this into coffins of fine light well reared crust.
Half an hour baking will be enough. If you strew a few Carvi comfits on the
top, it will not be amiss.

MINCED PYES

My Lady Lasson makes her finest minced Pyes of Neats-tongues; But she
holdeth the most savoury ones to be of Veal and Mutton equal parts very
small minced. Her finest crust is made by sprinkling the flower (as much as
it needeth) with cold water, and then working the past with little pieces
of raw Butter in good quantity. So that she useth neither hot water, nor
melted butter in them; And this makes the crust short and light. After all
the meat and seasoning, and Plums and Citron Peel, &c. is in the Coffin,
she puts a little Ambered-sugar upon it, thus; Grind much two grains of
Ambergreece and half a one of Musk, with a little piece of hard loaf Sugar.
This will serve six or eight pyes, strewed all over the top. Then cover it
with the Liddle, and set it in the oven.

TO ROST FINE MEAT

When the Capon, Chickens, or Fowl, have been long enough before the fire,
to be through hot, and that it is time to begin to baste them: baste them
once all over very well with fresh Butter; then presently powder it all
over very thin with Flower. This by continuing turning before the fire,
will make a thin crust, which will keep in all the juyce of the meat.
Therefore baste no more, nor do any thing to it, till the meat be enough
rosted. Then baste it well with Butter as before, which will make the crust
relent and fall away; which being done, and that the meat is growing brown
on the Out-side, besprinkle it over with a little ordinary white Salt in
gross-grains; and continue turning, till the outside be brown enough.

The Queen useth to baste such meat with yolks of fresh Eggs beaten thin,
which continue to do all the while it is rosting.

SAVOURY COLLOPS OF VEAL