Make your Paste as before, and lay it in your Pan, then lay in Butter,
and then put in as many great Oysters as will almost fill your Pan, with
their Liquor strained, some whole Pepper, Mace and Nutmeg; then lay in
Marrow and the Yolks of hard Eggs, so cover them with Butter, close
them, and bake your Pie, then put in White Wine, Anchovies, Butter and
the Yolks of Eggs; cover it again and serve it the Table.


73. _To make a Pig-Pie._

Take a large Pig and slit it in two, and bone it, onely the two sides,
not the head, then having your Paste ready laid in your Pan, and some
Butter in the bottom, lay in your Pig, season it with Pepper, Salt,
Nutmeg and Mace, and one handful of Sage shred small and mixed with the
Spice and Salt, then lay in more Butter, close it, and bake it.

Serve it in cold with Mustard, and garnish your Dish with Bay Leaves.

If you would eat it hot, you must leave out the Pepper and some of the
Salt, and put in store of Currans, and when it comes out of the Oven,
put in some Butter, Vinegar, and Sugar, and so serve it.


74. _To make a Rasberry Tart._

Take some Puff-paste rolled thin, and lay it into your Baking-Pan, then
lay in your Rasberries and cover them with fine Sugar, then close your
Tart and bake it; then cut it up, and put in half a Pint of Cream, the
yolks of two or three Eggs well beaten, and a little Sugar; then serve