Mix these together, and strew them over your collops, and sprinkle
a little orange-flower-water on them, and roll the collops up very
close, and lay them in your pye, strewing the seasoning that is left
over them; put butter on the top, and close up your pye; when 'tis
drawn, put in gravy, and one anchovy dissolved in it, and pour it in
very hot: and you may put in artichoke-bottoms and chesnuts, if you
please, or sliced lemon, or grapes scalded, or what else is in season;
but if you will make it a right savoury pye leave them out.

_To make a Lumber Pye_:--Take a pound and a half of veal, parboil it,
and when 'tis cold chop it very small, with two pound of beef-suet,
and some candied orange-peel; some sweet-herbs, as thyme,
sweet-marjoram, and an handful of spinage; mince the herbs small
before you put them to the other; so chop all together, and a pippin
or two; then add a handful or two of grated bread, a pound and a half
of currants, washed and dried; some cloves, mace, nutmeg, a little
salt, sugar and sack, and put to all these as many yolks of raw eggs,
and whites of two, as will make it a moist forc'd-meat; work it with
your hands into a body, and make it into balls as big as a turkey's
egg; then having your coffin made put in your balls. Take the marrow
out of three or four bones as whole as you can: let your marrow lie a
little in water, to take out the blood and splinters; then dry it, and
dip it in yolk of eggs; season it with a little salt, nutmeg grated,
and grated bread; lay it on and between your forc'd-meat balls, and
over that sliced citron, candied orange and lemon, eryngo-roots,
preserved barberries; then lay on sliced lemon, and thin slices of
butter over all; then lid your pye, and bake it; and when 'tis drawn,
have in readiness a caudle made of white-wine and sugar, and thicken'd
with butter and eggs, and pour it hot into your pye.