After the Slice of Bacon, little piece of Veal, and the Breast of a Chicken have been parboiled, minced and seasoned with spice for the receipt (recipe), Petit Patez or Little Pies; they must also be pounded in a Mortar, adding a little Garlick.

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After a slice of Bacon, a little piece of Veal and the Breast of a Chicken were parboiled for the receipt (recipe), Petit Patez or Little Pies, all were minc’d very small and season’d with beaten Spice.

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After a slice of Bacon, a little piece of Veal and the Breast of a Chicken were parboiled for the receipt (recipe), Petit Patez or Little Pies, all were minc’d very small.

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For the receipt (recipe), Petit Patez or Little Pies, after taking only a Slice of Bacon, a little piece of Veal and the Breast of a Chicken: Let all be parboil’d in a pot.  The quantity is larger in the picture as bacon is also being parboil’d for another receipt, The Manner of Dressing a farc’d Cabbage for a Side-dish.

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For the receipt (recipe), Petit Patez or Little Pies, take only a Slice of Bacon, a little piece of Veal and the Breast of a Chicken.

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For the receipt (recipe), To make a Gooseberry Tansey, Take a Pint of green Gooseberries, pick them, and fry them in a Quarter of a Pound of fresh Butter ina a Frying-pan ’till they are sufficiently coddled, then pour upon them the Yolks of eight Eggs well beaten with a Quarter of a Pint of Cream, sweetened with Sugar to your Palate; fry it as you would a Tansey

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After the mixture of egg yolks, cream and sugar has been poured on the coddled green gooseberries for the receipt (recipe), To make a Gooseberry Tansey, fry as you would a Tansey.

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The three yolks of hen eggs and one goose egg yolk (equivalent of the yolks of eight eggs) for the receipt (recipe), To make a Gooseberry Tansey, are well beaten with a Quarter of a Pint of Cream and sweetened with Sugar to your Palate.

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After the gooseberries have been sufficiently coddled in butter for the receipt (recipe), To make a Gooseberry Tansey, then pour upon them the Yolks of eight eggs.  Instead of egg yolks of hen eggs, I used one goose egg yolk and three yolks of hen’s eggs.

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The gooseberries for the receipt (recipe), To make a Gooseberry Tansey, were fried in butter ’til they are sufficiently coddled.  To coddle is to heat just below the boiling point and it was common to coddle fruit.

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