hine, season it with nutmeg and
salt; take half a pound of raisins stoned, and half a pound of currans
well clean'd, mix all together, and lay a few of them at the bottom of
the dish, lay a layer of meat; and betwixt every layer lay on your
fruit, but leave some for the top; you must make a puff-paste; but lay
none in the bottom of the dish; when you have filled your pie, put in a
jill of water and a little butter, when it is baked have a caudle to
put into it.

To make the caudle, see in receipt 177.

119. MINC'D PIES _another way_.

Take a pound of the finest seam tripes you can get, a pound and a half
of currans well cleaned, two, three or four apples pared and shred very
fine, a little green lemon-peel and mace shred, a large nutmeg, a glass
of sack or brandy, (which you please) half a pound of sugar, and a
little salt, so mix them well together, and fill your patty-pans, then
stick five or six bits of candid lemon or orange in every petty-pan,
cover them, and when baked they are fit for use.

120. _To make a savoury_ CHICKEN PIE.

Take half a dozen small chickens, season them with mace, pepper and
salt, both inside and out; then take three or four veal sweet-breads,
season them with the same, and lay round them a few forc'd-meat-balls,
put in a little water and butter; take a little white sweet gravy not
over strong, shred a few oysters if you have any, and a little
lemon-peel, squeeze in a little lemon juice, not to make it sour; if
you have no oysters take the whitest of your sweet breads and boil
them, cut them small, and put them in your gravy, thicken it with a
little butter and flour; when you open the pie, if there is any fat,
skim it off, and pour the sauce over the chicken breasts; so serve it
up without lid.

121. _To roast a_ HANCH _of_ VENISON.

Take a hanch of venison and spit it, then take a little bread meal,
knead and roll it very thin, lay it over the fat part of your venison
with a paper over it, tye it round your venison, with a pack-thread; if
it be a large hanch it will take four hours roasting, and a midling
hanch three hours; keep it basting all the time you roast it; when you
dish it up put a little gravy in the dish and sweet sauce in a bason;
half an hour before you draw your venison take off the paste, baste it,
and let it be a light brown.

122. _To make sweet_ PATTEES.

Take the kidney of a loin of veal with the fat, when roasted shred it
very fine, put to it a littl