Christmas_:--Shell what quantity you please
of young peas; put them in the pot when the water boils; let them have
four or five warms; then first pour them into a colander, and then
spread a cloth on a table, and put them on that, and dry them well
in it: have bottles ready dry'd, and fill them to the necks, and pour
over them melted mutton-fat, and cork them down very close, that no
air come to them: set them in your cellar, and when you use them, put
them into boiling water, with a spoonful of fine sugar, and a good
piece of butter: and when they are enough, drain and butter them.

II.--MEAT PIES AND PUDDINGS.

_A Battalia Pye_:--Take four small chickens, four squab pigeons, four
sucking rabbets; cut them in pieces, season them with savoury spice,
and lay 'em in the pye, with four sweet-breads sliced, and as many
sheep's-tongues, two shiver'd palates, two pair of lamb-stones, twenty
or thirty coxcombs, with savoury-balls and oysters. Lay on butter, and
close the pye. A lear.

_To make an Olio Pye_:--Make your pye ready; then take the thin
collops of the but-end of a leg of veal; as many as you think will
fill your pye; hack them with the back of a knife, and season them
with pepper, salt, cloves, and mace; wash over your collops with
a bunch of feathers dipped in eggs, and have in readiness a good
hand-full of sweet-herbs shred small; the herbs must be thyme,
parsley, and spinage; and the yolks of eight hard eggs, minced, and a
few oysters parboiled and chopt; some beef-suet shred very fine.
Mix these together, and strew them over your collops, and sprinkle
a little orange-flower-water on them, and roll the collops up very
close, and lay them in your pye, strewing the seasoning that is left
over them; put butter on the top, and close up your pye; when 'tis
drawn, put in gravy, and one anchovy dissolved in it, and pour it in
very hot: and you may put in artichoke-bottoms and chesnuts, if you
please, or sliced lemon, or grapes scalded, or what else is in season;
but if you will make it a right savoury pye leave them out.

_To make a Lumber Pye_:--Take a pound and a half of veal, parboil it,
and when 'tis cold chop it very small, with two pound of beef-suet,
and some candied orange-peel; some sweet-herbs, as thyme,
sweet-marjoram, and an handful of spinage; mince the herbs small
before you put them to the other; so chop all together, and a pippin
or two; then add a handful or two of grated bread, a pound and a half