To make a _Lumber-Pye._ From _Exeter._

Take a Pound of lean Veal, free from Strings, shred it very small, season
it with Cloves and Mace powder'd, some powder of dry'd sweet Herbs, some
Lemon-Peel grated, some Pepper and Salt, three large spoonfulls of grated
Bread, a little Juice of Lemon, and five or six butter'd Eggs. Mix these
Ingredients well together into a Paste or as a farced Meat for Balls about
the Bigness of small Wallnuts; then take two or three large Veal Sweat
breads, and cut them in pieces; then provide a Pint of Mushroom Buttons
well clean'd, and the Yolks of eight hard Eggs cut in halves, a dozen
Coxcombs well scalded and clean'd: lay these with a seasoning of Pepper and
Salt in a good Paste that covers the bottom of your Dish; first laying bits
of Butter on the Paste at the Bottom. Some will put about half a Pound of
Currans into this Pye; but every one to their Fancy. When your Ingredients
are disposed in your Dish, lay on about four Ounces of Marrow, and the
quantity of six Ounces of Butter, and then close it.

Just before you set it in the Oven, pour into your Pye half a Pint of
Water; and as soon as you take it out, pour in half a Pint of White Wine
warm'd, and serve it hot.



To make _Orange_ or _Lemon_ Tarts. From Mrs. _J. S._

Take the Rinds of half a score Oranges or Lemons, and salt them four Hours;
then boil them in four or five Waters till they are tender, and beat them
in a Marble Mortar till they are reduced to a Pulp; then squeeze in the
Juice of as many of the Oranges or Lemons as you think fit, and sweeten the
whole very well with fine Sugar, and boil it till it is thick, stirring it