cinamon, nutmeg, pepper, and a few cloves all
beaten, also ten eggs, and beat them, then mix and beat them all
together, with as much sugar as you think fit, then fry them like a
froise, after it is fried, let it stand till it is cold, then fill
your pie after this manner. Take sliced apples sliced thin round
ways, and lay a layer of the froise, and a layer of apples, with
currans betwixt the layers. While your pie is fitted, put in a good
deal of sweet butter before you close it. When the pie is baked,
take six yolks of eggs, some white-wine or verjuyce, and make a
caudle of this, but not too thick, cut up the lid, put it in, and
stir them well together whilst the eggs and pumpion be not
perceived, and so serve it up.

_To make a Lumber-Pie._

Take some grated bread, and beef-suet cut into bits like great dice,
and some cloves and mace, then some veal or capon minced small with
beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil'd
hard and cut in quarters, put them to the other ingredients, with
some barberries, some yolks of raw eggs, and a little cream, work up
all together and put it in the cauls of veal like little sausages;
then bake them in a dish, and being half baked, have a pie made and
dried in the oven; put these puddings into it with some butter,
verjuyce, sugar, some dates on them, large mace, grapes, or
barberries, and marrow; being baked, serve it with a cut cover on
it, and scrape sugar on it.

_Otherways._

Take some minc't meat of chewits of veal, and put to it some three
or four raw eggs, make it into balls, then put them in a pye fitted
for them according to this form, first lay in the balls, then lay on
them some slic't dates, large mace, marrow, and butter; close it up
and bake it, being baked, liquor it with verjuyce, sugar, and
butter, then ice it, and serve it up.

_To make an Olive Pye._

Take tyme, sweet marjorarm, savory, spinage, parsley, sage, endive,
sorrel, violet leaves, and strawberry leaves, mince them very small
with some yolks of hard eggs, then put to them half a pound of
currans, nutmeg, pepper, cinamon, sugar, and salt, minced raisins,
gooseberries, or barberries, and dates minc'd small, mingle
alltogether, then have slices of a leg of veal, or a leg or mutton,
cut thin and hacked with the back of a knife, lay them on a clean
board and strow on the foresaid materials, roul them up and put them
in a pye; then lay on them some dates, marrow, large