To make a Battalia Pye.

Take four tame Pigeons and Trusse them to bake, and take foure Oxe Pallats well boyled and blanched, and cut it in little pieces; take six Lamb stones, and as many good Sweet breads of Veale cut in halfs and parboyl’d, and twenty Cockscombs boyled add blanched, and the bottoms of four Hartichoaks, and a Pint of Oysters parboyled and bearded, and the Marrow of three bones, so season all with Mace, Nutmeg and Salt; so put your meat in a Coffin of Fine Paste proportionable to your quantity of meat; put halfe a pound of Butter upon your meat, put a little water in the Pye, before it be set in the Oven, let it stand in the Oven an houre and a halfe, then take it out, pour out the butter at the top of the Pye, and put it in leer of Gravy, butter, and Lemons, and serve it up.

To make a Chicken Pye.

Take four or five chickens, cut them in peices, take two or three Sweet-breads parboyl’d and cut the peices as big as walnuts; take the Udder of Veal cut in thin slices, or little slices of Bacon, the bottom of Hartichoaks boyl’d, then make your coffin proportionable to your meat, season your meat with Nutmeg, Mace and Salt, then some butter on the top of the Pye, put a little water into it as you put it into the Oven, and let it bake an hour, then put in a leer of butter, Gravy of Mutton, eight Lemons sliced; so serve it.

To make a Pye of a Calves head.

Take a Calves head, cleane it and wash it very well, put it a boyling till it be three quarters boyled, then cut off the flesh from the bones, and cut it in peices as big as Walnuts.  Blaunch the Tongue and cut it in slices, take a quart of Oysters parboil’d and bearded, take the yolks of twelve Eggs, put some thin slices of bacon among the meat, and on the top of the meat, when it is in the Pye cut an Onion small, and put it in the bottome of your Pye, season it with Pepper, Nutmeg, Mace, and Salt, make your Coffin to your meat what fashion you please.  Let it bake an hour and a half, put butter on the bottome and on the top of your Pye before you close it, put a little water in before you put it into the Oven, when you draw it out take off the Lid, and put away all the fat on the top and put in a leer of thick butter, Gravy of Mutton, a Lemon pared and sliced with two or three Anchoves dissolved.  So stew these together, and cut your Lid in handsome peices, and lay it round the Pye, so serve it.

To make Creame with Snow.

Take three Pints of Creame, and the whites of seven or eight Eggs and strain them together, and a little Rose-water, and as much Sugar as will sweeten it, then take a sticke as big as a childs Arme, cleave one end of it a crosse, and widen your peices with your finger, beat your Cream with this sticke, or else with a bundle of Reeds tyed together, and rowl between your hand standing upright in your Creame, now as the Snow ariseth take it up with a spoon in a Cullender that the thin may run out, and when you have sufficient of this Snow; take the Cream that is left, & seeth it in the Skellet, and put thereto whole Cloves, stickes of Cinnamon, a little Ginger bruised, and seeth it till it be thick, then strain it, and when it is cold put it into your Dish, and lay your Snow upon it.