A Calf’s-Foot Pye


First set four Calves Feet on in a Sauce-pan in three Quarts of Water, with three or four Blades of Mace; let them boil softly, till there is about a Pint and half, then take out your Feet, strain the Liquor, and make a good Crust. Cover your Dish, then pick off the Flesh from the Bones; lay half in the Dish, strew half a Pound of Currans clean washed and picked over, and half a Pound of Raisins stoned; lay on the rest of the Meat, then skim the Liquor, sweeten it to the Palate, and put in Half a Pint of White Wine, pour it into the Dish, put on your Lid, and bake it an Hour and half.