253. _To make a dainty White-Pot._

Take a Manchet cut like Lozenges, and scald it in some Cream, then put
to it beaten Spice, Eggs, Sugar and a little Salt, then put in Raisins,
and Dates stoned, and some Marrow; do not bake it too much for fear it
Whey, then strew on some fine Sugar and serve it in.


254. _To make a Red Deer Pie._

Bone your Venison, and if it be a Side, then skin it, and beat it with
an Iron Pestle but not too small, then lay it in Claret wine, and
Vinegar, in some close thing two days and nights if it be Winter, else
half so long, then drain it and dry it very well, and if lean, lard it
with fat Bacon as big as your finger, season it very high with all
manner of Spices and Salt, make your Pie with Rye Flower, round and very
high, then lay store of Butter in the bottom and Bay Leaves, then lay in
your Venison with more Bay leaves and Butter; so close it, and make a
Tunnel in the middle, and bake it as long as you do great Loaves, when
it is baked, fill it up with melted Butter, and so keep it two or three
months, serve it in with the Lid off, and Bay Leaves about the Dish; eat
it with mustard and sugar.


255. _To make a Pie of a Leg of Pork._

Take a Leg of Pork well powdred and stuffed with all manner of good
Herbs, and Pepper, and boil it very tender, then take off the Skin, and