fire, and pour it over them; Garnish your Dish with Barberries, and
serve it to the Table.


87. _To make a Steak-Pie with Puddings in it._

Lay your Paste ready in your Pan, and lay some butter in the bottom,
then lay a Neck of Mutton cut into steaks thereon, then take some of the
best of a Leg of Mutton minced small, with as much Beef Suet as Mutton;
season it with beaten Spice and Salt, and a little Wine, Apples shred
small, a little Limon Pill, a little Verjuice and Sugar, then put in
some Currans, and when they are well mixed, make it into Balls with the
yolks of Eggs, and lay them upon the steaks, then put in some Butter and
close your Pie and bake it, and serve it in hot.


88. _To dress Salmon or other Fish by Infusion, a very good way._

Take a Joul of Salmon, or a Tail, or any other part, or any other Fish
which you like, put it into a Pot or Pan, with some Vinegar, Water and
Salt, Spice, sweet herbs, and white Wine; when it is enough, lay it into
a Dish, and take some of the Liquor with an Anchovie or two, a little
Butter and the yolks of Eggs beaten; heat these over the fire, and poure
over your Fish; if you please, you may put in shrimps, but then you must
put in the more Butter; Garnish your Dish with some Limon or Orange, and
some Shrimps.


89. _To make Loaves to Butter._