_To make a Calves Chaldron Pye._

Take a Calves Chaldron, half boyl it, and cool it; when it is cold mince
it as small as grated bread, with halfe a pound of Marrow; season it
with Salt, beaten Cloves, Mace, Nutmeg a little Onion, and some of the
outmost rind of a Lemon minced very small, and wring in the juyce of
halfe a Lemon, and then mix all together, then make a piece of puff
Past, and lay a leaf therof in a silver Dish of the bigness to contain
the meat, then put in your meat, and cover it with another leaf of the
same Past, and bake it; and when it is baked take it out, and open it,
and put in the juyce of two or three Oranges, stir it well together,
then cover it againe and serve it. Be sure none of your Orange kernels
be among your Pye-meat.


_To make a Pudding of a Calves Chaldron._

Take your Chaldron after it is half boyled and cold, mince it as small
as you can with half a pound of Beef Suet, or as much Marrow, season it
with a little Onion, Parsley, Tyme, and the outmost rind of a piece of
Lemon, all shred very small, Salt, beaten Nutmeg, Cloves and mace mixed
together, with the yolks of four or five Eggs, and a little sweet Cream;
then have ready the great Gutts of a Mutton scraped and washed very
clean; let your Gutt have lain in white-wine and Salt halfe a day before
you use it; when your meat is mixed and made up somewhat stiff put it
into the Sheeps-gutt, and so boyl it, when it is boyled enough, serve it
to the Table in the Gutt.