250. _To make a Pig Pie._
Spit a whole Pigg and rost it till it will flay, then take it off the
Spit, and take off the Skin, and lard it with Hogs Lard; season it with
Pepper, Salt, Nutmeg and Sage, then lay it into your Pie upon some
Butter, then lay on some large Mace, and some more Butter, and close it
and bake it: It is either good hot or cold.
251. _To make a Carp Pie._
Take a large Carp and scale him, gut and wash him clean, and dry him
well, then lay Butter into your Pie, and fill your Carps belly with this
Pudding; grated bread, sweet herbs, and a little Bacon minced small, the
yolks of hard Eggs and an Anchovie minced, also a little Marrow, Nutmeg,
and then put in a little Salt, but a very little, and make some of this
up in Balls, then Lard the Carp, sew up his Belly, and lay him into
your Pie, then lay in the Balls of Pudding, with some Oysters, Shrimps
and Capers, and the yolks of hard Eggs and a little Slices of Bacon,
then put in large Mace and Butter, so close it and bake it, then cut off
the Lid, and stick it full of pretty Conceits made in Paste, and serve
it in hot.
252. _To make an Almond Tart._
Take a Quart of Cream, and when it boils, put in half a pound of sweet
Almonds blanched and beaten with Rosewater, boil them together till it
be thick, always stirring it for fear it burn, then when it is cold, put
in a little raw Cream, the yolks of twelve Eggs, and some beaten Spice,
some Candied Citron Pill and Eringo Roots sliced, with as much fine
Sugar as will sweeten it, then fill your Tart and bake it, and stick it
with Almonds blanched, and some Citron Pill, and strew on some small
French Comfits of several colours, and garnish your Dish with Almonds
blanched, and preserved Barberries.
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