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Updated: May 8, 2025
To make an Olio Pye: Make your pye ready; then take the thin collops of the but-end of a leg of veal; as many as you think will fill your pye; hack them with the back of a knife, and season them with pepper, salt, cloves, and mace; wash over your collops with a bunch of feathers dipped in eggs, and have in readiness a good hand-full of sweet-herbs shred small; the herbs must be thyme, parsley, and spinage; and the yolks of eight hard eggs, minced, and a few oysters parboiled and chopt; some beef-suet shred very fine.
How to make a Pudding for the Hare. Take the liver, a little beef-suet, sweet-marjoram and parsley shred small, with bread-crumbs and two eggs; season it with nutmeg, pepper and salt to your taste, mix all together and if it be too stiff put in a spoonful or two of cream: You must not boil the liver. To make a brown fricassy of RABBETS.
Beef, fresh, lean, and rarely-roasted, and a beefsteak broiled, takes three hours to digest; that fresh, and dry-roasted, and boiled, eaten with mustard, is digested in three and a half hours. Lean fresh beef fried, requires four hours, and old hard salted beef boiled, does not digest in less than four and a quarter hours. Fresh beef-suet boiled takes five and a half hours.
How to pot BEEF. To Ragoo a RUMP of BEEF. Take a rump of beef, lard it with bacon and spices, betwixt the larding, stuff it with forced meat, made of a pound of veal, three quarters of a pound of beef-suet, a quarter of a pound of fat bacon boiled and shred well by itself, a good quantity of parsley, winter savoury, thyme, sweet-marjoram, and an onion, mix all this together, season it with mace cloves, cinnamon, salt, Jamaica and black pepper, and some grated bread, work the forc'd-meat up with three whites and two yolks of eggs, then stuff it, and lay some rough suet in a stew pan with your beef upon it, let it fry till it be brown then put in some water, a bunch of sweet herbs, a large onion stuffed with cloves, sliced turnips, carrots cut as large as the yolk of an egg, some whole pepper and salt, half a pint of claret, cover it close, and let it stew six or seven hours over a gentle fire, turning it very often.
Fry these well in hot Hog's-Lard, or for want of that, in hot melted Beef-Suet; then take Oysters, a little stew'd in their own Liquor, with Mace, and a little whole Pepper; take off their Fins, and dip them in the same Batter, and fry them as directed above for the Brains.
Then pour it all upon the bread; then put the rest of your Marrow on the top with Citron and Candid Limon. I forgat to tell you, that you must lay a Puff-paste at the bottom of the dish, before you put in the bread, and cover it with the same. Take a cold Turky, Capon or cold Veal. Shred it very small; and put almost as much Beef-suet as your meat, and mince it very small.
To make a Lumber Pye: Take a pound and a half of veal, parboil it, and when 'tis cold chop it very small, with two pound of beef-suet, and some candied orange-peel; some sweet-herbs, as thyme, sweet-marjoram, and an handful of spinage; mince the herbs small before you put them to the other; so chop all together, and a pippin or two; then add a handful or two of grated bread, a pound and a half of currants, washed and dried; some cloves, mace, nutmeg, a little salt, sugar and sack, and put to all these as many yolks of raw eggs, and whites of two, as will make it a moist forc'd-meat; work it with your hands into a body, and make it into balls as big as a turkey's egg; then having your coffin made put in your balls.
How to roast a TURKEY. Take a turkey, dress and truss it, then take down the breast-bone. To make Stuffing for the Breast. Take beef-suet, the liver shred fine, and bread-crumbs, a little lemon-peel, nutmeg, pepper and salt to your taste, a little shred parsley, a spoonful or two of cream, and two eggs.
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