being baked liquor it
with gravy, juyce of orange, nutmeg, and butter.

Sometimes add to it currans, sweet herbs, and saffron, and liquor it
with verjuyce, sugar, butter, and yolks of eggs.

_To make Chewits of Sturgeon, according to these Forms._

Mince a rand of sturgeon the fattest part, and season it with
pepper, salt, nutmeg, cinamon, ginger, caraway-seed, rose-water,
butter, sugar, and orange peel minced, mingle all together with some
slic't dates, and currans, and fill your pyes.

_To make a Lumber Pye of Sturgeon._

Mince a rand of sturgeon with some of the fattest of the belly, or a
good fat fresh eel, being minced, season it with pepper, nutmeg,
salt, cinamon, ginger, caraways, slic't dates, four or eight raw
eggs, and the yolks of six hard eggs in quarters, mingle all
together, and make them into balls or rolls, fill the pye, and lay
on them some slic't dates, large mace, slic't lemon, grapes,
gooseberries, or barberries, and butter, close it up, and bake it,
being bak'd liquor it with butter, white-wine, and sugar.

Or only add some grated bread, some of the meat cut into dice-work,
& some rose-water, bak'd in all points as the former, being baked
cut up the cover, and stick it with balls, with fryed sage-leaves in
batter; liquor it as aforesaid, and lay on it a cut cover, scrape on
sugar.

_To make an Olive Pye of Sturgeon in the Italian fashion._

Make slices of sturgeon, hack them, and lard them with salt salmon,
or salt eel, then make a composition of some of the sturgeon cut
into dice-work, some fresh eel, dry'd cherries, prunes taken from
the stones, grapes, some mushrooms & oysters; season the foresaid
things all together in a dish or tray, with some pepper, nutmeg, and
salt, roul them in the slices of the hacked sturgeon with the larded
side outmost, lay them in the pye with the butter under them; being
filled lay on it some oysters, blanched chesnuts, mushrooms,
cockles, pine-apple-seeds, grapes, gooseberries, and more butter,
close it up, bake it, and then liquor it with butter, verjuyce, and
sugar, serve it up hot.

_To bake Sturgeon to be eaten hot with divers farcings
or stuffings._

Take a rand and cut it into small pieces as big as a walnut, mince
it with fresh eel, some sweet herbs, a few green onions, pennyroyal,
grated bread, nutmeg, pepper, and salt, currans, gooseberries, and
eggs; mingle all together, and make it into balls, fill the pye with
the whole