chet, sugar, sack,
rose-water, and saffron, make the composition somewhat stiff, and
fill the skins, put butter in the bottom of your pye, lay on the
herring, and on them dates, gooseberries, currans, barberries, and
butter, close it up and bake it, being baked liquor it with butter,
verjuyce, and sugar.

Make minced pyes of any meat, as you may see in page 232, in the
dishes of minced pyes you may use those forms for any kind of minced
pies, either of flesh, fish, or fowl, which I have particularized in
some places of my Book.

_Otherways._

Bone them, and mince them being finely cleansed with 2 or three
pleasant pears, raisins of the sun, some currans, dates, sugar,
cinamon, ginger, nutmeg, pepper, and butter, mingle all together,
fill your pies, and being baked, liquor them with verjuyce, claret,
or white-wine.

_To make minced Pies of Ling, Stock-fish, Harberdine,_ &c.

Being boil'd take it from the skin and bones, and mince it with some
pippins, season it with nutmeg, cinamon, ginger, pepper,
caraway-seed, currans, minced raisins, rose-water, minced
lemon-peel, sugar, slic't dates, white-wine, verjuyce, and butter,
fill your pyes, bake them, and ice them.

_Otherways._

Mince them with yolks of hard eggs, mince also all manner of good
pot-herbs, mix them together, and season them with the seasoning
aforesaid, then liquor it with butter, verjuyce, sugar, and beaten
cinamon, and then ice them; making them according to these forms.

* * * * *
* * * *

SECTION XIX.

or,

The Seventh Section of FISH.

_Shewing the exactest Ways of Dressing all manner of Shell-Fish._

_To stew oysters in the French Way._

Take oysters, open them and parboil them in their own liquor, the
quantity of three pints or a pottle; being parboil'd, wash them in
warm water clean from the dregs, beard them and put them in a pipkin
with a little white wine, & some of the liquor they were parboil'd
in, a whole onion, some salt, and pepper, and stew them till they be
half done; then put them and their liquor into a frying-pan, fry
them a pretty while, put to them a good piece of sweet butter, and
fry them a therein so much longer, then have ten or twelve yolks of
eggs dissolved with some vinegar, wherein you must put in some
minced parsley, and some grated nutmeg, put these ingredients into
the oysters, shake them in the frying-pan a warm or two, a