To make a potato pye.
BOIL three pounds of potatoes, peel them, make a good crust and lay in your dish; lay at the bottom half a pound of butter, then lay in your potatoes, throw over them three tea-spoonfuls of salt, and a small nutmeg grated all over, six eggs boiled hard and chopped fine, throw all over, a tea-spoonful of pepper strewed all over, then half a pint of white wine. Cover your pye, and bake it half an hour, or till the crust is enough.
To make an onion pye.
WASH and pare some potatoes, and cut them in slices, peel some onions, cut them in slices, pare some apples and slice them, make a good crust, cover your dish, lay a quarter of a pound of butter all over, take a quarter of an ounce of mace beat fine, a nutmeg grated, a teaspoonful of beaten pepper, three tea-spoonfuls of salt, mix all together, strew some over the butter, lay a layer of potatoes, a layer of onion, a layer of apples, and a layer of eggs, and so on till you have filled your pye, strewing a little of the seasoning between each layer, and a quarter of a pound of butter in bits, and six spoonfuls of water. Close your pye, and bake it an hour and a half. A pound of potatoes, a pound of onions, a pound of apples, and twelve eggs will do.
To make an orangeado pye.
MAKE a good crust, lay it over your dish, take two oranges, boil them with two lemons till tender, in four or five quarts of water. In the last water, which there must be about a pint of, add a pound of loaf sugar, boil it, take them out and slice them into your pye; then pare twelve pippins, core them and give them one boil in the syrup; lay them all over the orange and lemon, pour in the syrup, and pour on them some orangeado syrup. Cover your pye, and bake it in a slow oven half an hour.
To make a skirret pye.
TAKE your skirrets and boil them tender, peel them, slice them, fill your pye, and take to half a pint of cream the yolk of an egg, beat fine with a little nutmeg, a little beaten mace and a little salt; beat all together well, with a quarter of a pound of fresh butter melted, then pour in as much as your dish will hold; put on the top crust and bake it half an hour. You may put
