pye or pasty of good fine crust
according to these forms. Being baked fill it up with good sweet
butter.

_Otherways._

You may make a pudding of some grated bread, minced veal, beef-suet,
some minced sweet herbs, a minced onion, eggs, cream, nutmeg,
pepper, and salt, and lay it on the top of your meat in the pye, and
some butter, close it up and bake it.

_Otherways._

Take a calves head, soak it well and take out the brains, boil the
head and take out the bones, being cold stuff it with sweet herbs
and hard eggs chopped small, minced bacon, and a raw egg or two,
nutmeg, pepper, and salt; and lay in the bottom of the pye minced
veal raw, and bacon; then lay the cheeks on it in the pye, and
slices of bacon on that, then spices, butter, and grapes or lemon,
close it up, bake it, and liquor it with butter only.

_Otherways._

Boil it and take out the bones, cleanse it, and season it with
pepper, salt, and nutmeg, put some minced veal or suet in the bottom
of the pye, then lay on the cheeks, and on them a pudding made of
minced veal raw and suet, currans, grated bread or parmisan, eggs,
saffron, nutmeg, pepper, and salt, put it on the head in the pye,
with some thin slices of interlarded bacon, thin slices also of veal
and butter, close it up, and make it according to these forms, being
baked, liquor it with butter only.

_To bake a Calves Chaldron._

Boil it tender, and being cold mince it, and season it with nutmeg,
pepper, cinamon, ginger, salt, caraway seeds, verjuyce, or grapes,
some currans, sugar, rose-water and dates stir them all together and
fill your pye, bake it, and being baked ice it.

_Minced Pies of Calves Chaldrons, or Muggets._

Boil it tender, and being cold mince it small, then put to it bits
of lard cut like dice, or interlarded bacon, some yolks of hard eggs
cut like dice also, some bits of veal and mutton cut also in the
same bigness, as also lamb, some gooseberries, grapes or barberries,
and season it with nutmeg, pepper, and salt, fill your pye, and lay
on it some thin slices of interlarded bacon, and butter; close it
up, and bake it, liquor it with white-wine beaten with butter.

_To bake a Calves Chaldron or Muggets in a Pye or little Pasties,
or make a Pudding of it, adding two or three Eggs._

Being half boil'd, mince it small, with half a pound of beef-suet,
and season it with beaten cloves and mace, nutmegs, a little onion
and minced lemon peel, a