r eight
whole cloves, then put on all the seasoning with good store of
butter, close it up, and baste it over with eggs, bake it, and being
baked fill it up with clarified butter.

Thus you may bake them for to be eaten hot, giving them but half the
seasoning, and liquor it with gravy and juyce of orange.

Bake this pye in fine paste; for more variety you may make a
stuffing for it as followeth; mince some beef-suet and a little veal
very fine, some sweet herbs, grated nutmeg, pepper, salt, two or
three raw yolks of eggs, some boil'd skirrets or pieces of
artichocks, grapes, or gooseberries, _&c._

_To bake Pigeons wild or tame, Stock-Doves, Turtle-Doves,
Quails, Rails, &c. to be eaten cold._

Take six pigeons, pull, truss, and draw them, wash and wipe them
dry, and season them with nutmeg, pepper, and salt, the quantity of
two ounces of the foresaid spices, and as much of the one as the
other, then lay some butter in the bottom of the pye, lay on the
pigeons, and put all the seasoning on them in the pye, put butter to
it, close it up and bake it, being baked and cold, fill it up with
clarified butter.

Make the paste of a pottle of fine flour, and a quarter of a pound
of butter boil'd in fair water made up quick and stiff.

If you will bake them to be eaten hot, leave out half the seasoning:
Bake them in dish, pie, or patty-pan, and make cold paste of a
pottle of flour, six yolks of raw eggs, and a pound of butter, work
into the flour dry, and being well wrought into it, make it up stiff
with a little fair water.

Being baked to be eaten hot, put it into yolks of hard eggs,
sweet-breads, lamb-stones, sparagus, or bottoms of artichocks,
chesnuts, grapes, or gooseberries.

Sometimes for variety make a lear of butter, verjuyce, sugar, some
sweet marjoram chopped and boil'd up in the liquor, put them in the
pye when you serve it up, and dissolve the yolk of an egg into it;
then cut up the pye or dish, and put on it some slic't lemon, shake
it well together, and serve it up hot.

In this mode or fashion you bake larks, black-birds, thrushes,
veldifers, sparrows, or wheat-ears.

_To bake all manner of Land Fowl, as Turkey, Bustard, Peacock,
Crane, &c. to be eaten cold._

Take a turkey and bone it, parboil and lard it thick with great lard
as big as your little finger, then season it with 2 ounces of beaten
pepper, two ounces of beaten nutmeg, and three ounces of salt,
season the fowl, and lay