lks of eggs.

_To make minced Pies or Chewits of a Leg of Veal, Neats-Tongue,
Turkey, or Capon._

Take to a good leg of veal six pound of beef-suet, then take the leg
of veal, bone it, parboil it, and mince it very fine when it is hot;
mince the suet by it self very fine also, then when they are cold
mingle them together, then season the meat with a pound of sliced
dates, a pound of sugar, an ounce of nutmegs, an ounce of pepper, an
ounce of cinamon, half an ounce of ginger, half a pint of verjuyce,
a pint of rose-water, a preserved orange, or any peel fine minced,
an ounce of caraway-comfits, and six pound of currans; put all these
into a large tray with half a handful of salt, stir them up all
together, and fill your pies, close them up, bake them, and being
baked, ice them with double refined sugar, rose-water, and butter.

Make the paste with a peck of flour, and two pound of butter boil'd
in fair water or liquor, make it up boiling hot.

_To make minced Pies of Mutton._

Take to a leg of mutton four pound of beef-suet, bone the leg and
cut it raw into small pieces, as also the suet, mince them together
very fine, and being minc't season it with two pound of currans, two
pound of raisins, two pound of prunes, an ounce of caraway seed, an
ounce of nutmegs, an ounce of pepper, an ounce of cloves, and mace,
and six ounces of salt; stir up all together, fill the pies, and
bake them as the former.

_To make minced Pies of Beef._

Take a stone or eight pound of beef, also eight pound of suet, mince
them very small, and put to them eight ounces of salt, two ounces of
nutmegs, an ounce of pepper, an ounce of cloves and mace, four pound
of currans, and four pound of raisins, stir up all these together,
and fill your pies.

_Minced in the French fashion, called Pelipate,
or in English Petits, made of Veal, Pork, or Lamb,
or any kind of Venison, Beef, Poultrey, or Fowl._

Mince them with lard, and being minced, season them with salt, and a
little nutmeg, mix the meat with some pine-apple-seed, and a few
grapes or gooseberries; fill the pies and bake them, being baked
liquor them with a little gravy.

Sometimes for variety in the Winter time, you may use currans
instead of grapes or gooseberries, and yolks of hard eggs minced
among the meat.

_Minced Pies in the Italian Fashion._

Parboil a leg of veal, and being cold mince it with beef-suet, and
season it with pepper, salt, and