GREEN-GEESE-PYE

An excellent cold Pye is thus made.  Take two fat Green-geese; bone them, and lay them in paste one upon the other, seasoning them well with Pepper and Salt, and some little Nutmeg, both above and below and between the two Geese.  When it is well-baked and out of the oven, pour in melted Butter at a hole made in the top.  The crust is much better than of a Stubble-goose.

TO BOIL BEEF OR VENISON TENDER AND SAVOURY

The way to have Beef tenderest, short and best boiled, as my Lord of Saint Alban’s useth it, is thus.  Take a rump or brisket of beef; keep it without salt as long as you may, without danger to have it smell ill.  For so it groweth mellow and tender, which it would not do, if it were presently salted.  When it is sufficiently mortified, rub it well with Salt; let it lie so but a day and a night, or at most two nights and a day.  Then boil it in no more water then is necessary.  Boil it pretty smartly at first, but afterwards but a simpring or stewing boiling, which must continue seven or eight hours.  Sometimes he boileth it half over night, and the rest next morning.  If you should not have time to Salt it, you may supply that want thus; When the Beef is through boiled, you may put so much Salt into the pot as to make the broth like brine, and then boil it gently an hour longer; or take out the Beef, and put it into a deep dish, and put to it some of his broth made brine, and cover it with another dish, and stew it so an hour.  A hanch of Venison may be done the same way.

TO BAKE WILDE-DUCKS OR TEALS

Season your Duck and Teal with Pepper and Salt, both within and without, so much as you think may season them; then crack their bones with a roling pin; then put them into an earthen pot close, and cover them with Butter, and bake them in an oven as hot as for bread, and let them stand three or four hours; when you take them out of the oven, pour out all the Liquor from them, then melt so much Butter as will cover them; when you have melted your Butter, let it stand a while, until all the dross be settled to the bottom, and put in the clear Butter, which must cover the Fowl.

TO SEASON HUMBLE-PYES:  AND TO ROST WILDE-DUCKS

Bake Humble-Pyes without chapping them small in a Pye, seasoned with Pepper and Salt, adding a pretty deal of Parsley, a little sweet-marjoram and Savoury, and a very little Thyme.

Rost wilde Ducks putting into their Bellies some Sage and a little Onion (both well shreded) wrought into a lump with butter, adding a little Pepper and Salt.  And let their sauce be a little gravy of Mutton, to enlarge the seasoned gravy, that comes from the Ducks when they are cut up.

TO SOUCE TURKEYS