To make pretty Sweet Lamb or Veal Pye


First make a good Crust, butter the Dish, and lay in your Bottom and Side-crust; then cut your Meat into small Pieces; season with a very little Salt, some Mace and Nutmeg beat fine, and strewed over; then lay a Layer of Meat, and strew according to your Fancy, some Currans, clean washed and picked, and a few Raisins stoned, all over the Meat; lay another Layer of Meat, put a little Butter at the Top, and a little Water, just enough to bake it and no more. Have ready against it comes out of the Oven, a White Wine Caudle made very sweet, and send it to Table hot.