To Season an Egg-Pye


Boil twelve Eggs hard, and shread them, with one Pound of Beef-suet, or Marrow shread fine; season them with a little Cinnamon and Nutmeg, beat fine, one Pound of Currans clean washed and picked, two or three Spoonfuls of Cream, and a little Sack and Rose-water, mix all together, and fill the Pye. When it is baked, stir in half a Pound of fresh Butter, and the Juice of a Lemon.