The best way of making all manner of baked Meats: Otherways


You may use the giblets, and put in some pistaches, but keep the former order as aforesaid for change.

Liquor it with caudle made of a pint of white-wine or verjuyce, the yolks of five or six eggs, suger, and a quarter of a pound of good sweet butter; fill the pye, and shake this liquor well in it, with the slices of a lemon. Or you may make the caudle green with the juyce of spinage; ice these pies, or scrape sugar on them.