241. To make good Paste.

Take to a peck of fine flower three pound of butter, and three Eggs, and a little cold Cream, and work it well together, but do not break your Butter too small, and it will be very fine Crust, either to bake meat in, or fruit, or what else you please.

It is also a very fine Dumplin, if you make it into good big Rolls, and boil them and butter them, or roul some of it out thin, and put a great Apple therein, and boil and butter them, with Rosewater, Butter and Sugar.

242. To make good Paste to raise.

Take to a Peck of Flower two pounds of Butter and a little tried Suet, let them boil with a little Water or Milk, then put two Eggs into your Flower, and mix them well together, then make a hole in the middle of your Flower, and put in the top of your boiling Liquor, and so much of the rest as will make it in to a stiff Paste, then lay it into a warm Cloth to rise.

243. Paste for cold Baked meats.

Take to every Peck of Flower one pound of Butter or a little more, with hot Liquor as the other, and put a little dissolved Isinglass in it, because such things require strength; you may not forget Salt in all your Pastes, and work these Pastes made with hot Liquor much more than 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 mixture following, grated bread, sweet herbs minced small, Beef Suet or Marrow minced, Almonds blanched and beated with Rosewater, a little Cream; beaten Spice, and a little Salt, some Eggs and some Currans, mix these together, and do as I have said, then having your Pie ready raised or laid in your baking-pan, put in Butter, and then fill it with Birds.

Then put in Nutmeg, Pepper and Salt, and put in the yolks of hard Eggs, and some sweet herbs minced, then lay in pieces of Marrow, and cover it with Butter, and so close it and bake it; then cut it open and wring in the Juice of an Orange and some Butter, and serve it.