meat and the balls, and lay on them some large mace,
barberries, chesnuts, yolks of hard eggs, and butter; fill the pye,
and bake it, being baked, liquor it with butter and grape-verjuyce.

Or mince some sturgeon, grated parmisan, or good Holland cheese,
mince the sturgeon, and fresh eel together, being fine minced put
some currans to it, nutmeg, pepper, and cloves beaten, some sweet
herbs minced small, some salt, saffron, and raw yolks of eggs.

_Other stuffings or Puddings._

Grated bread, nutmeg, pepper, sweet herbs minced very fine, four or
five yolks of hard eggs minced very small, two or three raw eggs,
cream, currans, grapes, barberries and sugar, mix them all together,
and lay them on the Sturgeon in the pye, close it up and bake it,
and liquor it with butter, white-wine, sugar, the yolk of an egg,
and then ice it.

_To make an Olio of Sturgeon with other Fishes._

Take some sturgeon and mince it with a fresh eel, put to it some
sweet herbs minc't small, some grated bread, yolks of eggs, salt,
nutmeg, pepper, some gooseberries, grapes or barberries, and make it
into little balls or rolls. Then have fresh fish scal'd, washed,
dryed, and parted into equal pieces, season them with pepper,
nutmeg, salt, and set them by; then make ready shell-fish, and
season them as the other fishes lightly with the same spices. Then
make ready roots, as potatoes, skirrets, artichocks and chesnuts,
boil them, cleanse them, and season them with the former spices.
Next have yolks of hard eggs, large mace, barberries, grapes, or
gooseberries, and butter, make your pye, and put butter in the
bottom of it, mix them all together, and fill the pye, then put in
two or three bay-leaves, and a few whole cloves, mix the minced
balls among the other meat and roots; then lay on the top some large
mace, potatoes, barberries, grapes, or gooseberries, chesnuts,
pistaches and butter, close it up and bake it, fill it up with
beaten butter, beaten with the juyce of oranges, dish and cut up the
cover, and put all over it slic't lemons, and sometimes to the lear
the yolk of an egg or two.

_To make minced Herring Pies._

Take salt herrings being watered, crush them between your hands, and
you shall loose the fish from the skin, take off the skin whole, and
lay them in a dish; then have a pound of almond paste ready, mince
the herrings, and stamp them with the almond paste, two of the milts
or rows, five or six dates, some grated man