slices, season it with mace, pepper and salt, and make your pattees;
lay in every patty a slice, and either bake or fry them.

You may make marrow pattees the same way.


108. _To make_ EGG PIES.

Take and boil half a dozen eggs, half a dozen apples, a pound and a
half of beef-suet, a pound of currans, and shred them, so season it
with mace, nutmeg and sugar to your taste, a spoonful or two of brandy,
and sweet meats, if you please.


109. _To make a sweet_ CHICKEN PIE.

Break the chicken bones, cut them in little bits, season them lightly
with mace and salt, take the yolks of four eggs boiled hard and
quartered, five artichoke-bottoms, half a pound of sun raisins stoned,
half a pound of citron, half a pound of lemon, half a pound of marrow,
a few forc'd-meat-balls, and half a pound of currans well cleaned, so
make a light puff-paste, but put no paste in the bottom; when it is
baked take a little white wine, a little juice of either orange or
lemon, the yolk of an egg well beat, and mix them together, make it hot
and put it into your pie; when you serve it up take the same
ingredients you use for a lamb or veal pie, only leave out the
artichokes.


110. _To roast_ TONGUES.