the top of the Pye, put a little water into it as you put it into the
Oven, and let it bake an hour, then put in a leer of butter, Gravy of
Mutton, eight Lemons sliced; so serve it.


_To make a Pye of a Calves head._

Take a Calves head, cleane it and wash it very well, put it a boyling
till it be three quarters boyled, then cut off the flesh from the bones,
and cut it in peices as big as Walnuts. Blaunch the Tongue and cut it in
slices, take a quart of Oysters parboil'd and bearded, take the yolks of
twelve Eggs, put some thin slices of bacon among the meat, and on the
top of the meat, when it is in the Pye cut an Onion small, and put it in
the bottome of your Pye, season it with Pepper, Nutmeg, Mace, and Salt,
make your Coffin to your meat what fashion you please. Let it bake an
hour and a half, put butter on the bottome and on the top of your Pye
before you close it, put a little water in before you put it into the
Oven, when you draw it out take off the Lid, and put away all the fat on
the top and put in a leer of thick butter, Gravy of Mutton, a Lemon
pared and sliced with two or three Anchoves dissolved. So stew these
together, and cut your Lid in handsome peices, and lay it round the Pye,
so serve it.


_To make Creame with Snow._

Take three Pints of Creame, and the whites of seven or eight Eggs and
strain them together, and a little Rose-water, and as much Sugar as will
sweeten it, then take a sticke as big as a childs Arme, cleave one end
of it a crosse, and widen your peices with your finger, beat your Cream