The Queen-like Closet - Pies

The Ladies Cabinet.

 

LXXI. To make a Calves foot Pie.

Take six Calves feet tenderly boiled, and cut them in halves, then make some Paste with fine Flower, Butter, cold Cream and the yolk and white of one Egg, rowl it very thin, and lay it into your baking-pan, then lay some butter in the bottom, and then your Calves feet with some large Mace, half a pound of Raisins of the Sun, half a pound of Currans, then lay more butter and close it and bake it, then cut it up, and put in the yolks of three Eggs, some white wine, Butter and a little salt, and so serve it to the Table; Garnish your Dish with pretty Conceits made in Paste, and baked a little.

 

LXXII. To make an Artichoke Pie.

Make your Paste as before named, and roule it thin, and lay it into your baking-pan.

Then lay in butter sliced thin, and then your bottoms of Artichokes tenderly boiled, season it with a little salt, a little gross Pepper, and some sliced Nutmeg, with a blade or two of mace and a little Sugar, then lay in some Marrow, Candied Orange and Citron Pill, with some Candied Eringo Roots; then cover it with butter, and close it with your Paste, and so bake it, then cut it up, and put in white wine, butter, and the yolks of Eggs and sugar, cover it again, and serve it to the Table.

 

LXXIII. To make an Oister-Pie.

Make your Paste as before, and lay it in your Pan, then lay in butter, and then put in as many great Oisters as will almost fill your Pan with their Liquor strained; some whole Pepper, Mace and Nutmeg; then lay in Marrow, and the yolks of hard Eggs, so cover them with butter, close them, and bake your Pie, then put in White Wine, Anchovies, Butter and the Yolks of Eggs, cover it again and serve it to the Table.

The Ladies Cabinet.

 

LXXI. To make a Calves foot Pie.

Take six Calves feet tenderly boiled, and cut them in halves, then make some Paste with fine Flower, Butter, cold Cream and the yolk and white of one Egg, rowl it very thin, and lay it into your baking-pan, then lay some butter in the bottom, and then your Calves feet with some large Mace, half a pound of Raisins of the Sun, half a pound of Currans, then lay more butter and close it and bake it, then cut it up, and put in the yolks of three Eggs, some white wine, Butter and a little salt, and so serve it to the Table; Garnish your Dish with pretty Conceits made in Paste, and baked a little.

 

LXXII. To make an Artichoke Pie.

Make your Paste as before named, and roule it thin, and lay it into your baking-pan.

Then lay in butter sliced thin, and then your bottoms of Artichokes tenderly boiled, season it with a little salt, a little gross Pepper, and some sliced Nutmeg, with a blade or two of mace and a little Sugar, then lay in some Marrow, Candied Orange and Citron Pill, with some Candied Eringo Roots; then cover it with butter, and close it with your Paste, and so bake it, then cut it up, and put in white wine, butter, and the yolks of Eggs and sugar, cover it again, and serve it to the Table.

 

LXXIII. To make an Oister-Pie.

Make your Paste as before, and lay it in your Pan, then lay in butter, and then put in as many great Oisters as will almost fill your Pan with their Liquor strained; some whole Pepper, Mace and Nutmeg; then lay in Marrow, and the yolks of hard Eggs, so cover them with butter, close them, and bake your Pie, then put in White Wine, Anchovies, Butter and the Yolks of Eggs, cover it again and serve it to the Table.

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