128. _To season a Chicken-Pie._
Having your Paste rolled thin, and laid into your baking-pan, lay in
some Butter, then lay in your Chickens quartered, and seasoned with
Pepper, Nutmeg and a little Salt, then put in Raisins, Currans, and
Dates, then lay Butter on the top, close it and bake it, then cut it up,
and put in Clouted Cream, Sack and Sugar.
129. _To make an Herb Pie._
Take Spinage, hard Lettice, and a few sweet herbs, pick them, wash them,
and shred them, and put them into your Pie with Butter, and Nutmeg and
Sugar, and a little Salt, to close it and bake it, then draw it and open
it, and put in Clouted Cream; Sack and Sugar, and stir it well together,
and serve it in.
130. _To roste Lobsters._
Take two fair Lobsters alive, wash them clean, and stop the holes as you
do to boil, then fasten them to a Spit, the insides together; make a
good fire, and strew Salt on them, and that will kill them quickly, bast
them with Water and Salt till they be very red, then have ready some
Oysters stewed and cut small; put them into a Dish with melted Butter
beaten thick with a little water, then take a few spoonfuls of the
Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put
it to the melted Butter, then take up your Lobsters, and crack the
shells that they may be easie to open.
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