Take a pound of Veal and as much Suet, parboil your Veal, and shred them
together, but not very small, then put in one pound of Raisins, one
pound of Currans, four Ounces of Dates stoned and sliced thin, some
beaten Spice, Rosewater and Sugar, and a little Salt, then take the
yolks of Eggs well beaten, and mix amongst the rest of the things very
well, then having your Pie ready, fill it and press it down, then lid
it, and bake it.


110. _To make Egg-Pies._

Take the yolks of eight hard Eggs, and shred them small with their
weight of Beef Suet minced very small also, then put in one pound of
Currans, four Ounces of Dates stoned and sliced, some beaten Spice,
Limon pill, Rosewater and Sugar, and a little Salt, mix them well
together, if you please, you may put in an Apple shred small, so fill
your Pies and bake them, but not too much, serve them to the Table with
a little Wine.


111. _To make hashed Meat._

Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it
doth rost, cut it off in little bits, and let it lie in the Pan, bast it
with Claret wine and Butter, and a little Salt, and put two or three
Shelots in your Pan, when you have cut off so much as you can, lay the
bones into a Dish over a Chafingdish of Coals, and put your Meat to it
with the Liquor, and two Anchovies, cover it, and let it stew a while;
when it is enough, put in some Capers, and serve it in with Sippets;