nd nutmeg, then make a
pye and lay some butter in the bottom of it, then the pieces of
sturgeon, and two or three bay-leaves, some large mace, three or
four whole cloves, some blanched chesnuts, gooseberries, grapes, or
barberries, and butter, close it up and bake it, and being baked,
liquor it with beaten butter, and the blood of the sturgeon boil'd
together with a little claret-wine.

_To bake Sturgeon Pyes in dice work to be eaten hot._

Take a pound of sturgeon, a pound of a fresh fat eel, a pound of
carp, a pound of turbut, a pound of mullet, scaled, cleans'd, and
bon'd, a tench, and a lobster, cut all the fishes into the form of
dice, and mingle with them a quart of prawns, season them all
together with pepper, nutmeg & salt, mingle some cockles among them,
boil'd artichocks, fresh salmon, and asparagus all cut into
dice-work. Then make pyes according to these forms, lay butter in
the bottom of them, then the meat being well mingled together, next
lay on some gooseberries, grapes, or barberries, slic't oranges or
lemons, and put butter on it, with yolks of hard eggs and pistaches,
close it up and bake it, and being baked liquor it with good sweet
butter, white-wine, or juyce of oranges.

_To make minced Pyes of Sturgeon._

Flay a rand of it, and mince it with a good fresh water eel, being
flay'd and bon'd, then mince some sweet herbs with an onion, season
it with cloves, mace, pepper, nutmeg and salt, mingle amongst it
some grapes, gooseberries, or barberries, and fill the pye, having
first put some butter in the bottom of it, lay on the meat, and more
butter on the top, close it up, bake it, and serve it up hot.

_Otherways._

Mince a rand of fresh sturgeon, or the fattest part of it very
small, then mince a little spinage, violet leaves, strawberry
leaves, sorrel, parsley, sage, savory, marjoram, and time, mingle
them with the meat, some grated manchet, currans, nutmeg, salt,
cinamon, cream, eggs, sugar, and butter, fill the pye, close it up,
and bake it, being baked ice it.

_Minced Pyes of Sturgeon otherways._

Flay a rand of sturgeon, and lard it with a good fat salt eel, roast
it in pieces, and save the gravy, being roasted mince it small, but
save some to cut into dice-work, also some of the eels in the same
form, mingle it amongst the rest with some beaten pepper, salt,
nutmeg, some gooseberries, grapes, or barberries, put butter in the
bottom of the pye, close it up and bake it,