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English cookbook, 1600s
Page 22
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nooke of your pye and give it a good store of butter and black spice and give it a prety quick oven To make a lamb pye Take a leg of a lamb and cut it into thin collops and take a good store of good your persell and [shier?] it small and work it up with fresh butter and rub it upon your collops and lay them in layrs into your pye and let your spice be greated nutmeg and beaten ginger and some blaids of mace and pepper and bruise the bones of your lamb and lay them upon the top and forget not to lay butter betwixt every layr of your collops and when you put on the lid make a lumb in it and when it is near baken take it out.
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nooke of your pye and give it a good store of butter and black spice and give it a prety quick oven To make a lamb pye Take a leg of a lamb and cut it into thin collops and take a good store of good your persell and [shier?] it small and work it up with fresh butter and rub it upon your collops and lay them in layrs into your pye and let your spice be greated nutmeg and beaten ginger and some blaids of mace and pepper and bruise the bones of your lamb and lay them upon the top and forget not to lay butter betwixt every layr of your collops and when you put on the lid make a lumb in it and when it is near baken take it out.
Szathmary Culinary Manuscripts and Cookbooks
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