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Order the chickens as for fricassy, and form the pie deep, lay in the bottom a mince-meat made of the chicken's livers, ham, parsley and yolks of eggs; season with white pepper, mace, and a little salt; moisten with butter, then lay the chicken above the minc'd meat, and a little more butter; cover the pie and bake it two hours; when baked take off the fat, and add to it white gravy, with a little juice of lemon.
We often find left, On the same china dish, Meat, apple-sauce, pickle, Brown bread and minc'd fish; Another's replenish'd With butter and cheese; With pie, cake, and toast, Perhaps, added to these. Now if any virtue In this can be shown, By peasant, by lawyer, Or king on the throne, We freely will forfeit Whatever we've said, And call it a virtue To waste meat and bread.
You may make it of any sort of made wine; make it half an hour before you use it, and keep it hot before the fire. To make MINC'D PIES another Way.
The Dung in the Maw would look like so much boil'd Herbs minc'd very small; and they took up their Mess with their Fingers, as the Moors do their Pilaw, using no Spoons. They had another Dish made of a sort of Locusts, whose Bodies were about an Inch and an half long, and as thick as the top of one's little Finger; with large thin Wings, and long and small Legs.
The Mistriss and Doll are able to perform this duty well enough; for they both helpt to do it, very neatly at her Neeces birth-day; but the Pastry-Cook must be spoken to for the making a delicate minc'd Py; and Mage must run to the Confit-makers in Black-Fryers, to fetch some Conserves, Preserves, and of all other sorts of Sweetmeats, Raisins of the Sun, and more of the like ingredients, &c. for she knows best where all those things are to be had.
To make the caudle, see in receipt 177. MINC'D PIES another way. To make a savoury CHICKEN PIE.
Serve it hot with a Garnish of Bacon fry'd in Cutlets, and some Lemon in slices. To make minc'd Pyes, or Christmas-Pyes. From Mrs.
At this women's dinner good substantial viands were served. "Women din'd with rost Beef and minc'd Pyes, good Cheese and Tarts." When another Sewall baby was scarcely two weeks old, seventeen women were dined at Judge Sewall's on equally solid meats, "Boil'd Pork, Beef, Fowls, very good Rost Beef, Turkey, Pye and Tarts." Madam Downing gave her women "plenty of sack and claret."
To farce Fowls another way. From the same. Take Pullets and roast them, then take the Flesh of the Breast, and mince it small, with some Fat of Bacon boil'd, a few Mushrooms, a little Onion and Parsley, and some Crumb of Bread soak'd in Cream over a gentle Fire; when all these are well minc'd, add the Yolks of two or three Eggs, and mix all together; then with this forced Meat fill the Breast of the Fowls in their proper shape, and beat some Whites of Eggs to go over them, and then cover them thick with Crumbs of Bread, having first laid your Fowls commodiously in a Dish, and then put them in the Oven till they have taken a fine brown Colour.
He speaks of "boil'd Pork, boil'd Pigeons, boil'd Bacon and boil'd Venison; rost Beef, rost Lamb, rost Fowls, rost Turkey, pork and beans;" "Frigusee of Fowls," "Joll of Salmon," "Oysters, Fish and Oyl, conners, Legg of Pork, hogs Cheek and souett; pasty, bread and butter; Minc'd Pye, Aplepy, tarts, gingerbread, sugar'd almonds, glaz'd almonds;" honey, curds and cream, sage cheese, green pease, barley, "Yokhegg in milk, chockolett, figgs," oranges, shattucks, apples, quinces, strawberries, cherries, and raspberries; a very fair list of viands.
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