Take five or six and scald them, and cut them in pieces, then flea the
skin from them, fry them in Butter very brown, then take them out, and
put them between two Dishes with the Gravy of Mutton, Butter, and an
Onyon, six Anchoves, Nutmeg, and salt to your taste, then put sops on
your Dish, put fryed Parsley on the top of your Chicken being Dished,
and so serve them.

_To make a Battalia Pye._

Take four tame Pigeons and Trusse them to bake, and take foure Oxe
Pallats well boyled and blanched, and cut it in little pieces; take six
Lamb stones, and as many good Sweet breads of Veale cut in halfs and
parboyl'd, and twenty Cockscombs boyled add blanched, and the bottoms of
four Hartichoaks, and a Pint of Oysters parboyled and bearded, and the
Marrow of three bones, so season all with Mace, Nutmeg and Salt; so put
your meat in a Coffin of Fine Paste proportionable to your quantity of
meat; put halfe a pound of Butter upon your meat, put a little water in
the Pye, before it be set in the Oven, let it stand in the Oven an houre
and a halfe, then take it out, pour out the butter at the top of the
Pye, and put it in leer of Gravy, butter, and Lemons, and serve it up.


_To make a Chicken Pye._

Take four or five chickens, cut them in peices, take two or three
Sweet-breads parboyl'd and cut the peices as big as walnuts; take the
Udder of Veal cut in thin slices, or little slices of Bacon, the bottom
of Hartichoaks boyl'd, then make your coffin proportionable to your
meat, season your meat with Nutmeg, Mace and Salt, then some butter on