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

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


For the liquoring or garnishing of these Pies, for variety you may put in them boil’d skirrets, bottom of artichocks boil’d, or boil’d cabbidge lettice.

Sometimes sweet herbs, whole yolks of hard eggs, interlarded bacon in very thin slices, and a whole onion; being baked, liquor it with white-wine, butter, and the juyce of two oranges.

Or garnish them with barberries, grapes, or gooseberries, red or white currans, and some sweet herbs chopped small, boil’d in gravy; and beat up thick with butter.