21. _To make a Pasty of a Breast of Veal._

Take half a peck of fine Flower, and two pounds of Butter broken into
little bits, one Egg, a little Salt, and as much cold Cream, or Milk as
will make it into a Paste; when you have framed your Pasty, lay in your
Breast of Veal boned, and seasoned with a little Pepper and Salt, but
first you must lay in Butter.

When your Veal is laid in, then put in some large Mace, and a Limon
sliced thin, Rind and all, then cover it well with Butter, close it and
bake it, and when you serve it in, cut it up while it is very hot, put
in some white wine, sugar, the yolks of Eggs, and Butter being first
heated over the Fire together; this is very excellent meat.


22. _To make a Pigeon-Pie._

Make your Paste as for the Pasty, roul it thin, and lay it into your
baking-pan, then lay in Butter, then mix Pepper and Salt and Butter
together, and fill the bellies of your Pigeons, then lay them in, and
put in some large Mace, and little thin slices of Bacon, then cover them
with Butter, and close your Pie, and bake it not too much.


23. _To boil a Capon or Hen with Oysters._

Take either of them, and fill the Belly of it with Oysters, and truss
it, then boil it in white Wine, Water, the Liquor of the Oysters, a