White Wine, and about a Pint of Water; then close your Pye, and when it is
baked, serve it hot. _N.B._ Before you close it, put some bits of Butter on
the top of your Rolls of Meat.



To make Farced Meat, for the foregoing _Florentine._ From the same.

Take the Lean of a Leg of Veal, chop it small, and beat it well in a Marble
Mortar, with as much Fat of the Kidney of Veal; and then put some Pepper,
Salt, Cloves, Nutmeg, Powder of dry'd sweet Marjoram, and some Mushrooms,
chopt as you please; then add as many Eggs, beaten as you think proper,
with some grated Bread, to make it into a Paste, and roll this Mixture into
Balls. Some instead of the Kidney-Fat of Veal, will chop the same quantity
of fat Bacon.



To make a Tart of white _Beet-Cards._ From the same.

Take some white Beet-Cards, (or Leaves) as much Spinach-Leaves, and the
same quantity of _French_ Sorrel, which has a round Leaf. Chop these small,
or if you beat them all together in a Marble Mortar, it is better; then
strain out the Juice, and put it amongst the same proportion, or quantity,
of the same Herbs, fresh cut, that is, put the Liquor to as many Herbs as
you cut before, and shred them; then add to them about five Ounces of good
Sugar, and you may put as much Currans. Mix these well, and bake them; then
pour over it, while it is hot, some Cream that has been boil'd thick, and
serve it hot: but if you use raw Cream, from the Dairy, you must mix it
with the Ingredients, and then strew fine powder'd Sugar over it, but serve