, when it is cold cut it in slices, rather
thicker than you would do for hashing, season it with a little mace,
nutmeg, pepper and salt, lie part of your meat in the bottom of your
pie, a layer of one and a layer of another; then put in half a pound of
butter and a little gravy; when your pie comes from the oven, have
ready the yolks of six or eight eggs boiled hard, and lie them round
your pie; put in a little melted butter, and a spoonful or two of white
wine, and give them a shake together before you lie in your eggs; your
pie must be a standing pie baked upon a dish, with a puff-paste round
the edge of the dish, but leave no paste in the bottom of your pie;
when it is baked serve it up without a lid.

This is proper for either top or bottom dish.

301. _To make_ ELDER WINE.

Take twenty pounds of malaga raisins, pick and chop them, then put them
into a tub with twenty quarts of water, let the water be boiled and
stand till it be cold again before you put in your raisins, let them
remain together ten days, stirring it twice a day, then strain the
liquor very well from the raisins, through a canvas strainer or
hair-sieve; add to it six quarts of elder juice, five pounds of loaf
sugar, and a little juice of sloes to make it acid, just as you please;
put it into a vessel, and let it stand in a pretty warm place three
months, then bottle it; the vessel must not be stopp'd up till it has
done working; if your raisins be very good you may leave out the sugar.

302. _To make_ GOOSEBERRY WINE _of ripe_ GOOSEBERRIES.

Pick, clean and beat your gooseberries in a marble mortar or wooden
bowl, measure them in quarts up-heap'd, add two quarts of spring water,
and let them stand all night or twelve hours, then rub or press out the
husks very well, strain them through a wide strainer, and to every
gallon put three pounds of sugar, and a jill of brandy, then put all
into a sweet vessel, not very full, and keep it very close for four
months, then decant it off till it comes clear, pour out the grounds,
and wash the vessel clean with a little of the wine; add to every
gallon a pound more sugar, let it stand a month in a vessel again, drop
the grounds thro' a flannel bag, and put it to the other in the vessel;
the tap hole must not be over near the bottom of the cask, for fear of
letting out the grounds.

The same receipt will serve for curran wine the same way; let them be
red currans.

303. _To make_ BALM WINE.

Take