the other.


244. _To make a Veal Pie in Summer._

Take thin slices of a Fillet of Veal, then having your Pie ready and
Butter in it, lay in your Veal seasoned with a little Nutmeg and Salt so
cover it with Butter, and close it and bake it, then against it be
drawn, scald some Goosberries or Grapes in Sugar and water as to
preserve, and when you open your Pie, put in pieces of Marrow boiled in
white Wine with a little blade of Mace:

Then put these Grapes or Goosberries over all, or else some hard Lettuce
or Spinage boiled and buttered.


245. _To make a Pie of Shrimps, or of Prawns._

Pick them clean from their Shells, and have in readiness your Pie with
Butter in the bottom, then lay in your Fish with some large Mace and
Nutmeg, and then Butter again, and so bake it:

Then cut it up and put in some White Wine and an Anchovy or two, and
some Butter, and so serve them in hot; thus you may do with Lobsters or
Crabs, or with Crafish.


246. _To make a Pie of Larks, or of Sparrows._

Pluck your Birds and draw them, then fill the Bellies of them with this