"Queen Elizabeth Ist"
Take fine Flour half a Peck, the Yolks of five Eggs and one White, one
Pound of Butter, half a pint of Cream, and a little fair water, break
your Butter in little Bits and do not mould it too much, but roul it
abroad so soon as you can, and let the Butter be seen in spots, for that
will make it hollow when it comes into the Oven, then put in your Meat
or Fruit, and close it over, and wash it over with the Yolk of an Egg
and Cream beaten together, just when you set it into the Oven; let your
Oven be quick, but do not let it stand too long, for that will spoil it.