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English cookbook, 1750-1780
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A Savery Chickin-pye Brake y.e bons of y.e chickins & seasine y.m w.t nutmeg peper & salt & a little tine & parsley shred small sweetbreds & great oysters layed on y.e top & bottom w.n baked liquer it w.t a little white wine & an anchove or 2 disallved in it a little oysters liquor a little grave a little butter & thickened w.t y.e yolks of 3 Eggs put butter into bake it according to your discretion. A Calves Head Pye. Boyle y.e head tender cut it in thin slices seasine it w.t peper, salt, mace & nutmeg put in there quartor of a pound of butter y.e yolks of 4 Eggs boyled hard & layed at y.e top w.t forsed meat bals & marrow in great pieces & oysters. A Savery Pidgeon Pye. Take y.e pidgeon seasine y.m w.t peper & salt a little mace & nutmeg if you please good store of butter lade at y.e bottom & y.e top w.n it comes out of y.e oven soke it very well serve it.
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A Savery Chickin-pye Brake y.e bons of y.e chickins & seasine y.m w.t nutmeg peper & salt & a little tine & parsley shred small sweetbreds & great oysters layed on y.e top & bottom w.n baked liquer it w.t a little white wine & an anchove or 2 disallved in it a little oysters liquor a little grave a little butter & thickened w.t y.e yolks of 3 Eggs put butter into bake it according to your discretion. A Calves Head Pye. Boyle y.e head tender cut it in thin slices seasine it w.t peper, salt, mace & nutmeg put in there quartor of a pound of butter y.e yolks of 4 Eggs boyled hard & layed at y.e top w.t forsed meat bals & marrow in great pieces & oysters. A Savery Pidgeon Pye. Take y.e pidgeon seasine y.m w.t peper & salt a little mace & nutmeg if you please good store of butter lade at y.e bottom & y.e top w.n it comes out of y.e oven soke it very well serve it.
Szathmary Culinary Manuscripts and Cookbooks
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