160. _A Friday Pie without Fish or Flesh._
Wash a good quantity of green Beets, and pluck out the middle string,
then chop them small, with two or three ripe Apples well relished,
season it with Pepper, Salt, and Ginger, then add to it some Currans,
and having your Pie ready, and Butter in the bottom, put in these herbs,
and with them a little Sugar, then put Butter on the top, and close and
bake it, then cut it up, and put in the juice of a Limon and Sugar.
161. _To make Umble Pies._
Boil them very tender, and mince them very small with Beef Suet and
Marrow then season it with beaten Spice and Salt, Rosewater and Sugar
and a little Sack, so put it into your Paste with Currans and Dates.
162. _To bake Chickens with Grapes._
Scald your Chickens and truss them, and season them with Pepper, Salt
and Nutmeg, and having your Pie ready, and Butter laid in the bottom,
put in your Chickens, and then more butter, and bake them with a thin
Lid on your Pie, and when it is baked, put in Grapes scalded tender,
Verjuice, Nutmeg, Butter and Sugar, and the Juice of an Orange; so serve
it in.
163. _To make a good Quince-Pie._
Take your fairest Quinces and Coddle them until a straw will run through
them, then core them and pare them, then take their weight in fine
Sugar, and stuff them full of Sugar, then having your Pie ready, lay in
your Quinces, and strew the rest of your Sugar over them, and put in
some whole Cloves and Cinamon, then close it, and bake it; you must let
it stand in the Oven four or five hours; serve it in cold and strew on
Sugar.
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