mace, and some
butter, close it up and bake it, being baked cut it up, liquor it
with butter, verjuyce, and sugar, put a slic't lemon into it, and
serve it up with scraped sugar.

_To bake a Loin, Breast, or Rack of Veal or Mutton._

If you bake it with the bones, joynt a loin very well and season it
with nutmeg, pepper, and salt, put it in your pye, and put butter to
it, close it up, and bake it in good crust, and liquor it with sweet
butter.

Thus also you may bake the brest, either in pye or pasty, as also
the rack or shoulder, being stuffed with sweet herbs, and fat of
beef minced together and baked either in pye or pasty.

In the summer time you may add to it spinage, gooseberries, grapes,
barberries, or slic't lemon, and in winter, prunes, and currans, or
raisins, and liquor it with butter, sugar, and verjuyce.

_To make a Steak Pye the best way._

Cut a neck, loyn, or breast into steaks, and season them with
pepper, nutmeg, and salt; then have some few sweet herbs minced
small with an onion, and the yolks of three or four hard eggs minced
also; the pye being made, put in the meat and a few capers, and
strow these ingredients on it, then put in butter, close it up and
bake it three hours moderately, _&c._ Make the pye round and pretty
deep.

_Otherways._

The meat being prepared as before, season it with nutmeg, ginger,
pepper, a whole onion, and salt; fill the pye, then put in some
large mace, half a pound of currans, and butter, close it up and put
it in the oven; being half baked put in a pint of warmed clearet,
and when you draw it to send it up, cut the lid in pieces, and stick
it in the meat round the pye; or you may leave out onions, and put
in sugar and verjuyce.

_Otherways._

Take a loyn of mutton, cut it in steaks, and season it with nutmeg,
pepper, and salt, then lay a layer of raisins and prunes in the
bottom of the pye, steaks on them, and then whole cinamon, then more
fruit and steaks, thus do it three times, and on the top put more
fruit, and grapes, or slic't orange, dates, large mace, and butter,
close it up and bake it, being baked, liquor it with butter, white
wine and sugar, ice it, and serve it hot.

_To bake Steak Pies the French way._

Season the steaks with pepper, nutmeg, and salt lightly, and set
them by; then take a piece of the leanest of a leg of mutton, and
mince it small with some beef suet and a few sweet herbs, as tops of
tyme, penniroyal, you