DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 67

A Calves foot Pye. 
Take calvs feet ready dresed & boyle y.m very tender y.n take out y.e bons seasine y.m w.t mace, sennimon nutmeg, salt, & suger y.n put in a good many curronds  - some resins stoned w.t some of y.e liquer y.e was boyled in w.n baked make a codle with white wine or a pint of sack y.e yolks of 3 or 4 Eggs a little suger canded lemon & sittron pill & y.e juce of a lemon if you like it without curronds make it y.e same way only put in sweet meats in the room of them
A Chikin pye an other way
Take y.e chikins & seasine y.m w.t mace, nutmeg paper, & salt, put harty chok bottoms hard Eggs ye yolks only good store of butter larg mace barbories canded lemony oring, & sittorn if y.n please make a good cadle as you do for an oyster pye w.t white wine & y.e yolks if Eggs & butter.

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A Calves foot Pye. Take calvs feet ready dresed & boyle y.m very tender y.n take out y.e bons seasine y.m w.t mace, sennimon nutmeg, salt, & suger y.n put in a good many curronds - some resins stoned w.t some of y.e liquer y.e was boyled in w.n baked make a codle with white wine or a pint of sack y.e yolks of 3 or 4 Eggs a little suger canded lemon & sittron pill & y.e juce of a lemon if you like it without curronds make it y.e same way only put in sweet meats in the room of them A Chikin pye an other way Take y.e chikins & seasine y.m w.t mace, nutmeg paper, & salt, put harty chok bottoms hard Eggs ye yolks only good store of butter larg mace barbories canded lemony oring, & sittorn if y.n please make a good cadle as you do for an oyster pye w.t white wine & y.e yolks if Eggs & butter.