Make the paste of
If you will bake them to be eaten hot, leave out half the seasoning: Bake them in dish, pie, or patty-pan, and make cold paste of
Being baked to be eaten hot, put it into yolks of hard eggs, sweet-breads, lamb-stones, sparagus, or bottoms of artichocks, chesnuts, grapes, or gooseberries.
Sometimes for variety make a lear of butter, verjuyce, sugar, some sweet marjoram chopped and boil’d up in the liquor, put them in the pye when you serve it up, and dissolve the yolk of an egg into it; then cut up the pye or dish, and put on it some slic’t lemon, shake it well together, and serve it up hot.
In this mode or fashion you bake larks, black-birds, thrushes, veldifers, sparrows, or wheat-ears.