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


Bone and lard them with lard as big as your little finger seasoned with pepper, salt, and nutmeg, and laid into the pye or pasty, with slices of interlarded bacon, and a clove or two, close it up, and bake it with some butter; make your pye or pasty of good fine crust according to these forms. Being baked fill it up with good sweet butter.