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

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Page 63

A Lobster Pye.
Take y.e meat of 4 lobsters skin it clean y.n take 2 pounds of butter lay alay of butter in y.e bottom y.e alay of lobster y.n alay of oysters y.n alay of machrons y.n alay of butter y.n alay of forst met balls & a few mushrooms y.n alay of yolks of Eggs hole not beat y.n lobster y.n mushroms & so y.e rest of y.e ingreedents till full take care to lay y.e Eggs on y.e top w.n baked put in a Condle of 1/2 pint of white wine 1/2 pound of Butter put in mace nutmeg & lemon peell so put it in to y.e pye & lett it stand in y.e oven half a quarter of an hour seasine ye lobster preaty high w.t peper & salt mace & a little cloves.
A Chesnut Pye.
Take a dish lay it with puff paist y.n take y.e chesnuts ready blanched at y.e bottom of y.e dish lay alay of butter y.n alay of nuts y.n alay of marow y.n alay of canded orang & lemon & sittorn peell y.n butter y.r & nuts till full lay marrow & sweetmeats at y.e top of y.e dish with paist cut in flower bake it 3 quarters of an hour y.n take 1/2 a pint of sack a pound of butter y.e yolks of 4 Eggs suger lemon peell make it hot & put it in to y.e Pye let it stand a little in y.r oven put suger in y.e pye as you fill it & oats if you like them

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A Lobster Pye. Take y.e meat of 4 lobsters skin it clean y.n take 2 pounds of butter lay alay of butter in y.e bottom y.e alay of lobster y.n alay of oysters y.n alay of machrons y.n alay of butter y.n alay of forst met balls & a few mushrooms y.n alay of yolks of Eggs hole not beat y.n lobster y.n mushroms & so y.e rest of y.e ingreedents till full take care to lay y.e Eggs on y.e top w.n baked put in a Condle of 1/2 pint of white wine 1/2 pound of Butter put in mace nutmeg & lemon peell so put it in to y.e pye & lett it stand in y.e oven half a quarter of an hour seasine ye lobster preaty high w.t peper & salt mace & a little cloves. A Chesnut Pye. Take a dish lay it with puff paist y.n take y.e chesnuts ready blanched at y.e bottom of y.e dish lay alay of butter y.n alay of nuts y.n alay of marow y.n alay of canded orang & lemon & sittorn peell y.n butter y.r & nuts till full lay marrow & sweetmeats at y.e top of y.e dish with paist cut in flower bake it 3 quarters of an hour y.n take 1/2 a pint of sack a pound of butter y.e yolks of 4 Eggs suger lemon peell make it hot & put it in to y.e Pye let it stand a little in y.r oven put suger in y.e pye as you fill it & oats if you like them