Take some sturgeon and mince it with a fresh eel, put to it some sweet herbs minc’t small, some grated bread, yolks of eggs, salt, nutmeg, pepper, some gooseberries, grapes or barberries, and make it into little balls or rolls. Then have fresh fish scal’d, washed, dryed, and parted into equal pieces, season them with pepper, nutmeg, salt, and set them by; then make ready shell-fish, and season them as the other fishes lightly with the same spices. Then make ready roots, as potatoes, skirrets, artichocks and chesnuts, boil them, cleanse them, and season them with the former spices. Next have yolks of hard eggs, large mace, barberries, grapes, or gooseberries, and butter, make your pye, and put butter in the bottom of it, mix them all together, and fill the pye, then put in two or three bay-leaves, and a few whole cloves, mix the minced balls among the other meat and roots; then lay on the top some large mace, potatoes, barberries, grapes, or gooseberries, chesnuts, pistaches and butter, close it up and bake it, fill it up with beaten butter, beaten with the juyce of oranges, dish and cut up the cover, and put all over it slic’t lemons, and sometimes to the lear the yolk of an egg or two.