a little butter on the top. Bake it two hours.

_To keep Green Peas till Christmas_:--Shell what quantity you please
of young peas; put them in the pot when the water boils; let them have
four or five warms; then first pour them into a colander, and then
spread a cloth on a table, and put them on that, and dry them well
in it: have bottles ready dry'd, and fill them to the necks, and pour
over them melted mutton-fat, and cork them down very close, that no
air come to them: set them in your cellar, and when you use them, put
them into boiling water, with a spoonful of fine sugar, and a good
piece of butter: and when they are enough, drain and butter them.


II.--MEAT PIES AND PUDDINGS.

_A Battalia Pye_:--Take four small chickens, four squab pigeons, four
sucking rabbets; cut them in pieces, season them with savoury spice,
and lay 'em in the pye, with four sweet-breads sliced, and as many
sheep's-tongues, two shiver'd palates, two pair of lamb-stones, twenty
or thirty coxcombs, with savoury-balls and oysters. Lay on butter, and
close the pye. A lear.

_To make an Olio Pye_:--Make your pye ready; then take the thin
collops of the but-end of a leg of veal; as many as you think will
fill your pye; hack them with the back of a knife, and season them
with pepper, salt, cloves, and mace; wash over your collops with
a bunch of feathers dipped in eggs, and have in readiness a good
hand-full of sweet-herbs shred small; the herbs must be thyme,
parsley, and spinage; and the yolks of eight hard eggs, minced, and a
few oysters parboiled and chopt; some beef-suet shred very fine.