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

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Liquor it with white-wine, butter, sugar, some sweet marjoram, and yolks of eggs strained.

Or bake them with candied lettice stalks, potatoes, boil’d and blanch’d, marrow, dates, and large mace; being baked cut up the pye, and lay on the chickens, slic’t lemon, then liquor the pye with white-wine, butter, and sugar, and serve it up hot.

You may bake any of the foresaid in a patty-pan or dish, or bake them in cold butter paste.