Rare and Excellent RECEIPTS. Experienced, and Taught By Mrs. Marry Tillinghast. And now Printed for the Use of her Scholars only.  
LONDON, Printed in the Year, 1690.   


I. How to make Paste for all Pies to Rise.  
TO every Peck of , take two Pound of Butter; the Liquor must boil, then put in your Butter; and when it is all melted, wet your Paste, but not too stiff.   

II. How to make cold Paste.  
To every Peck of , take six Pound of Butter, broke your Butter in small bits; and put it into your ; then wet it with cold Water, but not too stiff.  
This Paste is good for all Pasties, or made Dishes, or Florendines.   

III. How to make Paste for Custards.  
You must boil your Liquor, then wet your Paste, not lithe but stiff; there must be no Butter in it. This Paste is good for Custards, and all Coats, Feathers, & Esses.   

IU. How to make Puff-Paste.  
To every peck of , take Eight pound of good sweet Butter, Sitteen Eggs, take away half the Yolks; first break into your , one quarter of your Butter into small pieces, as you do for the cold Paste, then break in so many Eggs as the quantity of , which you wet, will require; break them into a Porringer, and beat them a little; then put some Water to them, and put it into the , and wet it into a pretty stiff Paste; then roll it into a leaf of Paste about a quarter of an Inch thick; then stick it all over with bits of Butter, and double it up in five or six Leaves; then roll it out again about half an Inch thick; then double it up again, laying Butter all over it as at first; and so do till all your Butter be laid on the Paste; it must never be moulded nor kneaded; every time you roll it out, and lay the Butter on, you must strew  lightly on the Butter, before you double it up, and upon the board, and over the top; for it must neither stick to the board, nor Rowling-pin.  
This Paste is good for all Florendines, Cheesecakes, made Dishes, or for Sweet-meat-Tarts.   

V How to make Sugar-asse  
To every peck of , you must take four pound of Butter, two pound of Sugar; the Butter must be rubbed into the flower, so fine till it seems like grated Bread; than you must beat your Sugar, and sift it through a fine Sieve; then rub it into the  very well, and make it up into a stiff Paste with boiled Liquor.  
This Paste is good for all sorts of Cheesecakes or Tarts, which are made of Sweetmeats, Rasberies, Currants, or Apricocks.   

VI How to make Paste-Royal.  
To every peck of  you must have six pound of Butter, broke in small bits into the , and sixteen Eggs, taking away half the whites; then take one pound of Sugar sinely beaten and sifted, and mix it with the  and Butter, and make a hole in the middle of the Flower; then broke in the Eggs, wet the Paste with cold Cream, a little Sack, and a little Rose-water.  
This Paste is good for all Florendines, or made Dishes, which are sweet.   

VII. How to make Venison, Beef, or Mutton Pastry.  
Take a haunch or side of Venison and bone it, then take off the outtermost tough Skin; then take it, and lay it in form for a Pastry; then lay the side that you took the skin from, downwards to the board; then slash it cross and cross with your Knife, than season it with two Ounces of Pepper, and a quarter of a Pound of Salt, and two Nutmegs grated; then you must have four Pound of Beef Suet shred fine, and take one half of it, season it lightly with the seasoning, and sprinkle a little water on it; then beat it with the Rowling-pin till it be all in a broad thin Cake; then lay the Suet which you have beat, on the Paste; then then lay on the Venison with that side downwards which is seasoned, than season the top of your Venison lightly: then order the other part of the Suet as you did the former, and lay it upon the top of the meat and close the Pastry.   

VIII. How to order the Bones.  
Then take the Bones, and broke them very well, season them high, and put them in a Pan, with a pint of fair Water, and a pound of Snet shred fine; if the Pastry be small, half a pint of Water is enough, and half a pound of Butter.  
If you make your Pastry of Beef, a Surline is the best; if of Mutton, than a Shoulder or two Breasts is the best. A Venison, or a Beef Pastry, will take six hours baking.   

IX. How to make a Lamb, Mutton or Veal Pastry.  
Take a hind-quarter of Lamb, and bone it; then lay it in form for your Pastry all of an evenness; then take an Ounce of Pepper, one Nutmeg grated, and as much Salt as two Ounces. If your Lamb be small, you must take so much the less seasoning. For a Veal-Pasty, a Breast is the best Joint, and the same Seasoning as for the Lamb; only before you lay on the Butter, lay three or four blades of large Mace; your Veal must be boned, as well as your Lamb; for each of these Pastes, you must have two pound of Butter. If it be Mutton, than you must have three pound of Butter, or three pound of Beef-suet, shred small, and beat with a little Water with a Rowling-pin; Four hours is enough to soak any of these Pasties.   

X. How to bake the Bones.  
Break the Bones of your Meat; season them well; put to them half a pint of Water, and half a pound of Butter; put them in a Pan, and cover them close with a Paper, or a piece of course Paste, and set them in with the Pastry; and when the Pastry comes out of the Oven, pour in the Liquor which comes from the Bones.   

XI. How to make a Lamb-Pye.  
Take a quarter of Lamb, either fore or hind-quarter, it mattereth not which; cut it into small pieces, than feason it with Pepper, Salt, and Nutmegs, according to your Pallet; and lay on the Meat a blade or two of large Mace; then lay on some scalded close Lettuce, or scalded Spinnage in lumps; then put in some scalded Goosberries, or raw Barberries on the top of all; then lay a pound and half of Butter, and close the Pie. Three hours will bake it,   

XII. How to make a Lere for this Pye.  
Take half a pint of Vergise, and a quarter of a pound of Butter, make the Vergise boil, then stir in the Butter, then take the Yolks of two Eggs, and put it into the Pie, when it comes out of the Oven, before it goes to Table. If it be to eat cold, then put in no Lere.   

XIII. How to make a Lamb Pie sweet.  
Take a Fore-quarter of Lamb and cut it into small pieces; season it with Nutmegs, Cinnamon, Sugar, and a little Salt; then lay a lair of Butter at the bottom, and lay on the Meat; then 〈◊〉 on some Suckets of Lettuce, and ●●●kets of Lemon, some preserv●● Grapes and Barberies, some Chestnuts scalded, and some Yolks of hard Eggs; lay on one pound of Butter, then close the Pie. Two hours will bake it. If it be a Veal-Pie, instead of the Sweetmeats, put in Currant.   

XIV. How to make a Caudle for this Pye.  
Take a pint of White-wine and make it boil; then brew in half a pound of Butter, the Yolks of three Eggs, and as much Sugar as will make it pleasant to your taste, not too sweet. Thus you may season a Veal Pie, if you please; only into the Caudle squeeze the Juice of two Oranges.   

XV. How to make Mince Pies.  
To every pound of Meat, take two pound of Beef suet, Two pound of Currants, and a quarter of an ounce of Cinnamon, one Nutmeg, a little beaten Mace, some beaten Cloves, a little Sack & Rose-water, two large Pippins, some Orange and Lemon-peel cut very thin, and shred very small, a few beaten Carrawayseeds, if you love them, the Juice of half a Lemon squeezed into this quantity of meat; for Sugar, sweeten it to your relish; then mix all these together, and fill your Pie. The best meat for Pies, is Neats-Tongues, or a Leg of Veal; you may make them of a Leg of Mutton, if you please; the meat must be parboiled, if you do not spend it presently; but if it be for present use, you may do it raw, and the Pies will be the better.   

XVI. How to make a Pigeon-Pye  
Take a dozen of Pigeons, and break all their Bones with a Rowling-pin, then truss them; as for seasoning, take an Ounce of Pepper, and one latge Nutmeg grated, and two ounces of Salt, if you love it high seasoned, or else not so much; mix the seasoning together, then take for every Pigeon a piece of Butter as big as a Walnut, and dip in the Seasoning, and put it in the Pigeon's Belly; then take the rest of the Seasoning, and season the Pigeons with it; then lay a thin laying of Butter at the bottom of the Pie, and lay in the Pigeons with their Breasts downwards; then lay on some large Mace, and some slices of Bacon, if you love it; but if the Pie be to be eat cold, there must be no Bacon: Then lay Butter all over the Pigeon's pretty thick; two pound of Butter is enough for this Pye.   

XVII. How to make a Chicken-Pye sweet.  
Take half a dozen of Chickens, and break all their Bones with a Rowling-pin, then truss them; or else you may cut the Chickens into quarters, which is most proper for a sweet Pie; then for the Seasoning, take half an Ounce of beaten Cinnamon, one large Nutmeg grated, half a Pound of Sugar, and a little Salt; then season your Chickens with it, and put them into the Pie; then lay on some Suckets of Lettuce, and some Suckets of Lemons, some slices of raw Lemons, and some preserved Barbreries, a Pound of Butter, the Marrow of two Bones; then close the Pie: Two hours baking is enough for this Pie.   

XVIII. How to make a Caudle for this Pie.  
Take a Pint of White-Wine, and a little Vergise, and make it boil; then brew it with a good piece of Butter, and the Yolks of four Eggs; sweeten it with Sugar to your taste, but not too sweet; when the Pie is baked, put it into the Pie before it goes to the Table; and shake it, when it is in the Pie.   

XIX. How to make an Artichoak-Pie.  
Take your Artichokes, and boil them as you do for to eat, pull off the leaves from the bottom; then take the Leaves, and with a Knife take the Meat from the Leaves, and lay it in the form of a bottom; then season the bottoms, and what you took from the Leaves, with Cinnamon, Nutmegs, a little beaten Ginger, a lit●●● Salt and Sugar; then butter the bottom of your Pie, then lay on the Artichokes, and on them some preserved Barberries, preserved Goosberies, and preserved Cherries; some candid Lemon, and Orange-peel cut in thin slices, and some Marrow. To six Artichokes, you must have the Marrow of two large Bones, a lair of Butter all over the Pie; a Pound of Butter is enough, besides the Marrow for this Pie. Close it, and put it into the Oven; an hour and an half will be enough to bake it.   

XX. How to make a Caudle for it.  
Take half a pint of white Wine, half a pint of Sack, make it boil; then brew in a good piece of Butter, the Yolks of three Eggs; and when the Pie is baked, put in the Caudle, and shake it well in the Pie, then send it to the Table.   

XXI. How to make a Potato or Secret-Pye.  
First boil your Roots, and take the skin from them; then season them with Cinnamon, Nutmegs, Sugar, and a little Salt, not two sweet, because the Roots are sweet, than butter the bottom of your Pie; then lay on the Potatoes or Secrets; then lay on some Preserves of Cherries, Goosberries, Grapes, Barberies, White Bullice, Corrants; all these must be preserved; some candid Citron cut in thin slices, and lay all over the other Preserves; the Marrow of 2 large Bones, is enough for three pound of any of these Roots, then lay a pound of good sweet Butter over all, and close the Pie: an hour and a half will bake it.  
You must make the same Caudle for this Pie, as you did for the Artichoak-Pie, only squeeze in the juice of a good large Lemon in the Caudle: before you put it into the Pie,   

XXII. How to make a Lombard-Pie.  
Take Lamb or Veal, and shred it very small, to every pound of meat, a pound of Beef-suet shred small, a little sweet Marjoram, Thyme, and Winter-Savory slipped and shred very small, a little Lemon peel shred fine, To the quantity of four pound of the meat, you must put the Crum of a penny Loaf grated, a Pound and a half of Currants, half a Pound of Sugar. To season it, you must have two Nutmegs, a little beaten Cloves and Mace, a little Cinnamon, and a little Salt, no more Salt than will take away the flashiness, and make it relishable; then mix them well together, then have some juice of Spinnage and colour it green; then make it up into Balls as big as an Egg, and fill the Pie with one lair of the Balls; than you must put in some preserus, as Cherries, Barberies, Grapes, Suckets of Lettuce. Suckets of Lemon, Candied Orange and Citron Peal, Ringua Roots; then lay a lair of Marrow all over the Pie with some-bits of Butter; Close the Pie, and bake it. An hour and an half will bake it. Before you close it, and before the marrow be laid, lay on some slices of Lemon.   

XXIII. How to make a Caudle for a Lombard Pie.  
Take half a pint of Sack; and as much White-Wine, and a quarter of a Pint of Verjuice; set them on the Fire and let them boil; then brew them with a quarter of a pound of sweet Butter, the Yolks of three Eggs; and put these in the Pie when it comes out of the Oven; and shake it into the Pie, before you send it to the Table.   

XXIV. How to make Cheesecakes  
Take a quart of the Curd of new Milk, when the Whey is drained well from it, and beat it well in a Stone or Wooden Mortar, with half a pound of good sweet Butter; than you must have for the Seasoning, a large Nutmeg grated, and beaten Cinnamon; as much as the quantity of the Nutmegs; half a pint of good thick Cream, eight Eggs, take a way half the whites, a little Sack, and a little Rose-water, or Orange-flower-Water, a little Amber-Greece dissolved in a little Sack; then take half a pound of fine Sugar beaten very fine, and scerst; half a pound of Corrants is enough for this quantity, mix all these very well together, and fill your Cheesecakes: half an hour will bake them; the Oven must be no hotter than for White Bread.  
Puff-Paste is best for the Cheesecakes; but if you raise them, than it must be Sugar-Paste.   

XXV. How to make an Eele-Pie.  
Take the Eels (being flaid) and cut them in pieces, about four inches long; then season them with Pepper and Salt, and a little grated Nutmeg; season them not too high: Half an Ounce of Pepper is enough for six Eels (if they be not very large) and half a good Nutmeg; but if they be large, than this Seasoning is but for four: lay some Butter at the bottom of your Pie, then lay in the Eels; and upon the Eels lay on three or four blades of large Mace, then lay Butter all over your Pie, a pound and half is enough for this Pie.  
Sometime for change, season them not so high, then put in half a pound of Corrants: if you please, you may put in as many Raisins of the Sun. This Pie will ask two hours baking.   

XXVI. How to make a Gose-Gib let Pie.  
Take four pair of Giblets, and break all the Bones with a Rowling-pin: Then for the seasoning, you must have an ounce of Pepper, a Nutmeg grated, or cut small; two ounces of Salt, two pound of Butter in the Pie. This seasoning will serve a Mutton or Veal-Pie; only in the Mutton, you need not put but one pound of Butter.   

XXVII. How to make a Chicken Pie  
Take your Chickens, and break all the Bones with the Rowling-pin; then season them with Pepper, Salt, and Nutmeg grated, that is, to six Chickens, an ounce of Pepper, one large Nutmeg, half a dozen blades of large Mace, two pound of Butter. Lay in your Meat; and upon the Chicken lay Meat. and upon the Chicken lay the Mace, then lay the Butter all over it and close it, This Pie will ask two hours baking.  
After this manner you may season a Pigeon Pie. This seasoning is enough for a dozen of Pigeons.   

XXVIII. How to Season a Goose or Turkey Pie.  
Take two Ounces of Pepper half an Ounce of Nutmegs, a little beaten Cloves and Mace, four Ounces of Salt. Bone your Turkey; then Season it within and without with the Seasoning: Then have a piece of fat fresh Pork, and Season as the Turkey; and put it in the Belly of the Turkey; or you may bake it without, if you please. If you put Pork in it, than three pound of Butter is enough for it; but if not, than you must put in four pound.  
If you do not Bone your Goose, than you must broke all the Bones of it: Then Season it, as you do the Turkey. This Seasoning is enough, if you put in a couple of Rabbits with your Goose, and three pound of Butter. When either of these Pies be baked, when they have been out of the Oven a little while, than you must put in two pound of Clarefyed Butter.   

XXIX. How to Clarefy Butter.  
Take your Butter and set it on a gentle Fire, and let it melt by degrees, without stirring it; when it is all melted, and ready to boil, then take it off from the Fire, and let it stand a while to settle; then skim off the top, and pour it into the Pye.  
So you must Clarify your Butter to fill up all sorts of Pies that you keep Cold.   

XXX. How to make a Battalions Pie.  
Take Chickens that be very young, or else young Pigeons; season them with Pepper, Salt, and Nutmeg, season them pretty high; then lay in your Pigeons or Chickens cut in quarters, with their Bones broke: Then lay in some whole Larks, some Sausages, some blades of large Mace, some Balls of Forced Meat, coloured green with Juice of Spinnage, some pickled Oysters, or Stewed, which you please; some picked Barberies, some slices of Lemon: Then lay pieces of Marrow all up and down the Pie; then lay on a pound of Butter all over the Pie; then close it, and bake it: It will ask two hours baking.   

XXXI. How to make Chewits to set all round it.  
Make them of Lombard-Meat, put Marrow a top of it: when they be baked, liquor them with the same Candle, as you make for a Lombard-Pie, but put no sweet Meats in your Chewits, only season your Marrow with Cinnamon, Nutmeg, and Sugar.   

XXXII. How to make a Leer for the Batalia-Pie.  
Take half a pint of Mutton-gravy, two spoonfuls of Oyster-liquor, half a pint of white-Wine: then set it on the fire, and make it boil, then put to it the Juice of two Oranges, and a good piece of Butter, the yolks of two Eggs, being well beat, put in the Pie, when it comes out of the Oven.   

XXXIII. How to make a Chadron Pie.  
Take a Calves-Chadron, and parboil it; then when it is cold, shred it very small; then shred a pound of Suet very fine; then season it with half an ounce of Cinnamon, and two Nutmegs, and a little beaten Cloves and Mace, a little shred Lemon and Orange-peel, four good Pippins shred small, a little Rose water, and half a pint of Sack, if it be a large Chadron; if not a quarter of a pint will be enough; and a pound and a half of Currants: mix all these together, with a quarter of a pound of Sugar, and a little Salt; then fill your Pies or Florendine with this Meat.  
This Florendine must be baked in Puff-paste or cold Paste.   

XXXIV. How to make Custards.  
Take two quarts of Cream or Milk, and twelve Eggs, take away half the Whites, put half a pound of Sugar; beat your Eggs very well, then mix it well together; then strain it, and fill your Custards: the Cream or the Milk you must boil with a Blade or two of Cinnamon and large Mace; and to two quarts of Cream, put fourteen Eggs: Then fill your Coffins with it, they being first dried in the Oven.   

XXXV. How to make a Mutton Pie after the French Fashion.  
Take some of a Leg of Mutton, mince it small; to every pound of Meat, half a pound of Bief-suet mined small, two good Nutmegs, a little Pepper, and a little beaten Cloves and Mace, a pound of Currants; to every pound of Meat, a few sweet Herbs shred small, as sweet Marjoram, and Thyme, and Winter Savory; the yolks of six Eggs; mix all these well together, with as much Salt as will make it savoury; when it is well mixed, make it up in Balls, as big as a Turkey-Egg, than put some Butter on the bottom of your Pie, then lay on the Balls; then lay on some blades of large Mace on the Balls; then lay on some more Butter, close it, and bake it.   

XXXVI. How to make a Lere for it.  
Take half a pint of white Wine, with one Lemon squeezed in it, and the yolks of three Eggs, and brew it well together; then put it in the Pie, when it is baked.   

XXXVII. How to make a Herring Pie.  
Take your Herrings, and cut off their Heads and Tails; then cut them three times on every side; then season them with Pepper and Salt: put in good store of Butter, that is, to eight or ten Herrings a pound of Butter, then close it, and bake it.   

XXXVIII. Another way to make a Herring Pie.  
Take the Herrings, and season them as the other; then have some old Onions, and cut them in slices, and lay them all over the Herrings, lay the Butter over the Onions, then close it, and bake it.   

XXXIX. Or this way.  
Do not season them so high as the other, but cut them after the same manner, and put a little grated Nutmeg in it: then lay all over the Herrings some Raisins and Currants, then lay a Laying of Butter.   

XL. How to make a Carp or Tench Pie.  
Take either of these Fish, and scrape off all the Scales, then cut them across on the side, than season them with Pepper and Salt, and a little beaten Cloves and Mace, then lay in some Butter in the bottom of the Pie, then lay in the Fish, then lay on some pickled Barberies, some flices of Lemon, a slice or two of an Onion, then lay some blades of large Mace, then lay on a Laying of Butter: If this Pie be large, you must put two pound of Butter, then close it, and bake it, two hours is enough to bake it   

XLI. How to make a Hare Pie.  
Take the Hare, and cut it to pieces, than season it with an ounce of Pepper, and two Ounces of Salt, one large Nutmeg, a little beaten Cloves and Mace; broke all the Bones very well with a Rolling pin; then lay the Hare in the Pie; lay some slices of fat Bacon on the Hare, if you love it, else none: You must put two pound of Butter in this Pie. This Pie will ask four hours baking.   

Or this.  
Bone the Hare, and beat the Flesh very well in a Mortar with some fat Bacon, or Beef suet; then season it as you do the other, work the Seasoning very well into it with your hand: you must beat it till it is in a perfect Paste: then fill your Pie, and lay on two pound of Butter: This will ask as much baking as the former.   

XLIII. How to make a Rabbet-Pie.  
Take a couple of Rabbits, and break all the Bones; then season them with Pepper and Salt, and Nutmeg 3 then take a pound of Butter, and lay on the Rabbits, then close your Pie: This Pie will ask two hours baking.   

XLIV: Or thus.  
Take your Rabbits, and break the Bones, and season them with Pepper and Salt, but no Nutmeg: lay on the Rabbits a good deal of picted Parsley; then lay on a good quantity of Butter, and close it.   

XLV. Or this way.  
Season the Rabbits, as , and lay good store of slieed Onions, and a good quantity of Butter.   

XLVI. How to make Patte Pann pass for Carts.  
Take half a quarter of a Peck of fine , three quarters of a Pound of Butter, and rub it into your ; put in a quarter of a pound of Sugar; then beat Two Eggs, with a little water, and wet your Paste with it, but take Care you wet it not too much.  
FINIS.