The image contains the following text:
Different sorts of Tarts, §c.
it in warm milk and water, dry it in clean cloths till it is
very dry, then rub it all over with vinegar, and hang it in
the air. Keep it as long as you think proper; it will
keep thus a fortnight good ; but be sure there be no
moistness about it; if there is, you must dry it well,
and throw ginger over it, and it will keep a long time.
When you use it, just dip it in luke-warm water, and dry
it. Bake it in a quick oven : if it is a large pasty, it will
take three hours ; then your venison will be tender, aud
have all the fine flavor. The shoulder makes a pretty
pasty, boned and made as above with the mutton tat.
Mince Pies the best way. Take three pounds of suet,
shred very fine, and chopped as small as possible; two
pounds of raisins, stoned, and chopped as fine as pos-
sible ; two pounds of currants nicely picked, washed,
rubbed and dried at the fire ; half an hundred of fine pip-
pins, pared, cored, and chopped small ; halt a pound of
fine sugar, pounded ; a quarter of an ounce of mace, the
same of cloves, two large nutmegs, all beat fine ; put
all together into a great pan, and mix it well with half
a pint of brandy, and halt a pint of sack ; put it down
close in a stone pot, and it will keep good four months.
When you make your pies, take a little dish, something
bigger than a soup-plate, lay a thin crust all over it, lay
a thin layer of meat, and then a thin layer ot citrous, cut
very thin ; then a layer of mince-meat, and a layer of
orange-peel, cut thin, over that a little meat, squeeze halt
the juice of a fine Seville orange or lemon, lay on your
crust, and bake it nicely. These pies eat finely cold. It
you make them in little patties, mix you* meat and
sweetmeats accordingly. If you chuse meat in your pies,
parboil a neat’s tongue, peel it, and chop the meat as fine
as possible, and mix with the rest; or two pounds ot
the inside of a surloin ot beet, boiled.
Different sorts of Tarts. If you bake in tin patties, but-
ter them, and you must put a little crust all over, because
of the taking them out ; if in china or glass, no crust but
the top one. Lay fine sugar at the bottom, then plums,
