My Lady of Portland told me since, that she finds Neats-tongues to be the best flesh for Pies.  Parboil them first.  For the proportion of the Ingredients she likes best to take equal parts of flesh, of suet, of currants and of Raisins of the Sun.  The other things in proportion as is said above.  You may either put the Raisins in whole, or stone the greatest part, and Mince them with the Meat.  Keep some whole ones, to lay a bed of them at the top of the Pye, when all is in.  You will do well to stick the Candid Orange-peel, and green Citron-peel into the meat.  You may put a little Sack or Greek Muscadine into each Pye.  A little Amber-sugar doth well here.  A pound of flesh, and proportionably of all things else, is enough for once in a large family.

ANOTHER WAY OF MAKING EXCELLENT MINCED PYES OF MY LADY PORTLANDS

Parboil Neats-tongues.  Then Peel and hash them with as much as they weigh of Beef-suet, and stoned Raisins and picked Currants.  Chop all exceeding small, that it be like Pap.  Employ therein at least an hour more, then ordinarily is used.  Then mingle a very little Sugar with them, and a little wine, and thrust in up and down some thin slices of green Candyed Citron-peel.  And put this into coffins of fine light well reared crust.  Half an hour baking will be enough.  If you strew a few Carvi comfits on the top, it will not be amiss.

MINCED PYES

My Lady Lasson makes her finest minced Pyes of Neats-tongues; But she holdeth the most savoury ones to be of Veal and Mutton equal parts very small minced.  Her finest crust is made by sprinkling the flower (as much as it needeth) with cold water, and then working the past with little pieces of raw Butter in good quantity.  So that she useth neither hot water, nor melted butter in them; And this makes the crust short and light.  After all the meat and seasoning, and Plums and Citron Peel, &c. is in the Coffin, she puts a little Ambered-sugar upon it, thus; Grind much two grains of Ambergreece and half a one of Musk, with a little piece of hard loaf Sugar.  This will serve six or eight pyes, strewed all over the top.  Then cover it with the Liddle, and set it in the oven.

TO ROST FINE MEAT

When the Capon, Chickens, or Fowl, have been long enough before the fire, to be through hot, and that it is time to begin to baste them:  baste them once all over very well with fresh Butter; then presently powder it all over very thin with Flower.  This by continuing turning before the fire, will make a thin crust, which will keep in all the juyce of the meat.  Therefore baste no more, nor do any thing to it, till the meat be enough rosted.  Then baste it well with Butter as before, which will make the crust relent and fall away; which being done, and that the meat is growing brown on the Out-side, besprinkle it over with a little ordinary white Salt in gross-grains; and continue turning, till the outside be brown enough.