Blamanger otherways


Take a boil’d or rost capon, and being cold take off the skin, mince it and beat it in a mortar, with some almond paste, then mix it with some capon broth, and crumbs of manchet, strained together with some rose-water, salt, and sugar; boil it to a good thickness, then put it into the paste of the former forms, of an inch high, or in dishes with paste royal, the paste being first baked.

In this manner you may make Blamanger of a Pike.