Then mingle a very little Sugar with them, and a little
wine, and thrust in up and down some thin slices of green Candyed
Citron-peel. And put this into coffins of fine light well reared crust.
Half an hour baking will be enough. If you strew a few Carvi comfits on the
top, it will not be amiss.
MINCED PYES
My Lady Lasson makes her finest minced Pyes of Neats-tongues; But she
holdeth the most savoury ones to be of Veal and Mutton equal parts very
small minced. Her finest crust is made by sprinkling the flower (as much as
it needeth) with cold water, and then working the past with little pieces
of raw Butter in good quantity. So that she useth neither hot water, nor
melted butter in them; And this makes the crust short and light. After all
the meat and seasoning, and Plums and Citron Peel, &c. is in the Coffin,
she puts a little Ambered-sugar upon it, thus; Grind much two grains of
Ambergreece and half a one of Musk, with a little piece of hard loaf Sugar.
This will serve six or eight pyes, strewed all over the top. Then cover it
with the Liddle, and set it in the oven.
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