jill of water and a little butter, when it is baked have a caudle to
put into it.

To make the caudle, see in receipt 177.


119. MINC'D PIES _another way_.

Take a pound of the finest seam tripes you can get, a pound and a half
of currans well cleaned, two, three or four apples pared and shred very
fine, a little green lemon-peel and mace shred, a large nutmeg, a glass
of sack or brandy, (which you please) half a pound of sugar, and a
little salt, so mix them well together, and fill your patty-pans, then
stick five or six bits of candid lemon or orange in every petty-pan,
cover them, and when baked they are fit for use.


120. _To make a savoury_ CHICKEN PIE.

Take half a dozen small chickens, season them with mace, pepper and
salt, both inside and out; then take three or four veal sweet-breads,
season them with the same, and lay round them a few forc'd-meat-balls,
put in a little water and butter; take a little white sweet gravy not
over strong, shred a few oysters if you have any, and a little
lemon-peel, squeeze in a little lemon juice, not to make it sour; if
you have no oysters take the whitest of your sweet breads and boil
them, cut them small, and put them in your gravy, thicken it with a
little butter and flour; when you open the pie, if there is any fat,
skim it off, and pour the sauce over the chicken breasts; so serve it
up without lid.