[Sca-cooks] The secrets of the reverend Maister Alexis of Piemont

[Jones, Craig]

To boile pie meate

Take a legge of mutton, and mince it very fine with sewet and seeth it
in a little pan or an earthen pot with butter, and season it with
cloves, mace, great raysons, and prunes, and salt, and serve it in a
dish, and if you will, put in some iuyce of orenges and lay halfe an
orenge upon it.