eansed, bone it, and also a good fat fresh water
eel, mince them together, and season them with pepper, nutmeg,
cinamon, ginger, and salt, put to them some currans, caraway-seed,
minced orange-peel, and the yolks of six or seven hard eggs minced
also, slic't dates, and sugar; then lay some butter in the bottom of
the pyes, and fill them, close them up, bake them, and ice them.

_To bake a Carp minced with an Eel in the French Fashion,
called Peti Petes._

Take a carp, scale it, and scrape off the slime, then roast it with
a flayed eel, and being rosted draw them from the fire, and let them
cool, then cut them into little pieces like great dice, one half of
them, & the other half minced small and seasoned with nutmeg,
pepper, salt, gooseberries, barberries, or grapes, and some bottoms
of artichocks boil'd and cut as the carp: season all the foresaid
materials and mingle all together, then put some butter in the
bottom of the pye, lay on the meat and butter on the top, close it
up, and bake it, being baked liquor it with gravy, and the juyce of
oranges, butter, and grated nutmeg.

Sometimes liquor it with verjuyce and the yolks of eggs strained,
sugar, and butter.

Or with currans, white wine, and butter boil'd together, some sweet
herbs chopped small, and saffron.

_To bake a Carp according to these Forms to be eaten hot._

Take a carp, scale it, and scrape off the slime, bone it and cut it
into dice-work, the milt being parboil'd, cut it into the same form,
then have some great oysters parboild and cut into the same form
also; put to it some grapes, goosberries, or barberries, the bottoms
of artichocks boil the yolks of hard egs in quarters, boild,
sparagus cut an inch long, and some pistaches, season all the
foresaid things together with pepper, nutmegs, and salt, fill the
pyes, close them up, and bake them, being baked, liquor them with
butter, white-wine, and some blood of the carp, boil them together,
or beaten butter, with juyce of oranges.

_To bake a Carp with Eels to be eaten cold._

Take four large carps, scale them & wipe off the slime clean, bone
them, and cut each side into two pieces of every carp, then have
four large fresh water eels, fat ones, boned, flayed, and cut in as
many pieces as the carps, season them with nutmeg, pepper, and salt;
then have a pye ready, either round or square, put butter in the
bottom of it, then lay a lay of eel, and a lay of carp upon that,
and thus