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(23)
pye with slices of bacon at the bottom and between each
peice lay on butter and close the Pye when tis baked &
half cold fill it up with clarify'd butter
A Swan Pye
Skin & bone your swan lard it with bacon & season it
with savoury spice & powder'd bay leaves lay it in the pye
stick it with cloves lay on butter & c close the pye
when tis half cold fill it up a before
A Turkey Pye
Bone your Turkey season it & lay it in the pye with
2 capons or 2 wild ducks cut in peices to fill up the corners
when tis baked & half cold fill it up with clarify'd butter
A gook Pye is thus made with rabbits
Fish Pyes
A Carp Pye
Bled bleed your Carp at the tail open the bellie dras
and wash out the blood with little claret vinegar & salt
then season your carp with savoury spice, & sweet herbs
lay it in the Pye with a pint of Oysters butter & close
the pye when tis baked pour into the lear the blood & claret
& pour it into your pye
A Trout Pye
Cleanse wash and seale them lard them with pices of a
silver Ele rould up it in sweet herbs spice and powdered
bay leaves lay on and between them the bottoms of Artichokes
sliced mushrooms oysters capers sliced lemon butter & close
the pye
A Lamprey Pye
Cut wash and season them with sweet spice lay them in
the Pye with sliced lemon Citron butter & close the pye
An Eel pye
Cut wash and season them with sweet spice an hand=
ful of currants butter & close the pye

(23)
pye with slices of bacon at the bottom and between each
peice lay on butter and close the Pye when tis baked &
half cold fill it up with clarify'd butter
A Swan Pye
Skin & bone your swan lard it with bacon & season it
with savoury spice & powder'd bay leaves lay it in the pye
stick it with cloves lay on butter & c close the pye
when tis half cold fill it up a before
A Turkey Pye
Bone your Turkey season it & lay it in the pye with
2 capons or 2 wild ducks cut in peices to fill up the corners
when tis baked & half cold fill it up with clarify'd butter
A gook Pye is thus made with rabbits
Fish Pyes
A Carp Pye
Bled bleed your Carp at the tail open the bellie dras
and wash out the blood with little claret vinegar & salt
then season your carp with savoury spice, & sweet herbs
lay it in the Pye with a pint of Oysters butter & close
the pye when tis baked pour into the lear the blood & claret
& pour it into your pye
A Trout Pye
Cleanse wash and seale them lard them with pices of a
silver Ele rould up it in sweet herbs spice and powdered
bay leaves lay on and between them the bottoms of Artichokes
sliced mushrooms oysters capers sliced lemon butter & close
the pye
A Lamprey Pye
Cut wash and season them with sweet spice lay them in
the Pye with sliced lemon Citron butter & close the pye
An Eel pye
Cut wash and season them with sweet spice an hand=
ful of currants butter & close the pye