an ounce of truffles and morels. Season with salt to your palate. Boil it, and have half the brains boiled with some sage; beat them, and twelve leaves of sage chopped fine; stir all together, and give it a boil; take the other part of the brains, and beat them with some of the sage chopped fine, a little lemon-peel minced fine, and half a small nutmeg grated. Beat it up with an egg, and fry it in little cakes of a fine light brown; boil six
eggs hard, take only the yolks; when your pie comes out of the oven take off the lid, lay the eggs and cakes over it, and pour the sauce all over. Send it to table hot without the lid. This is a fine dish; you may put in it as many fine things as you please, but it wants no more addition.
To make a tart.
FIRST make a fine pu(F-pa(le, cover your dish with the crust, make a good force-meat thus: take a pound of veal, and a pound of beef-suet, cut them small, and beat them fine in a mortar. Season it with a small nutmeg grated, a little lemon-peel three, truffles and morels, four artichoke-bottoms cut each into four pieces, a few asparagus-tops, some fresh mushroom, and some pickled; put all together in your dish.
Lay first your sweet-breads, then the artichoke-bottoms, then the cocks-combs, then the truffles and morels, then the asparagus, then the mushrooms, and then the force-meat balls. Season the sweet-breads with pepper and salt; fill your pie with water, and put on the crust. Bake it two hours.
As to fruit and fifh pics, you have them in the chapter for Lent.
To make mince pies the best way.
TAKE three pounds of suet shred very fine, and chopped as small as possible, two pounds of raisins stoned, and chopped as fine as possible, two pounds of currants nicely picked, washed, rubbed, and dried at the fire, half a hundred of fine pippin, pared, cored, and chopped small, half a pound of fine sugar pounded fine, a quarter of an ounce of mace, a quarter of an ounce of cloves, two large nutmegs; all beat fine; put all to-
