it up in the form and size of a turkey's egg, but a
little flatter; take a pound of butter, put it in a dish or stew-pan,
and set it over a clear fire in a chafing-dish, and rub your butter
about the dish till it is melted, then put your puddings in, and cover
the dish, but often turn your puddings till they are brown alike, and
when they are enough grate some sugar over them, and serve them up hot.

For a side-dish you must let the paste lie for a quarter of an hour
before you make up your puddings.

423. _To make a_ CUSTARD PUDDING.

Take a pint of cream, mix it with six eggs well beat, two spoonfuls of
flour, half a nutmeg grated, a little salt and sugar to your taste;
butter your cloth, put it in when the pan boils, baste it just half an
hour, and melt butter for the sauce.

424. _To make_ FRYED TOASTS.

Chip a manchet very well, and cut it round ways in toasts, then take
cream and eight eggs seasoned with sack, sugar, and nutmeg, and let
these toasts steep in it about an hour, then fry them in sweet butter,
serve them up with plain melted butter, or with butter, sack and sugar
as you please.

425. _To make_ SAUCE _for_ Fish or Flesh.

Take a quart of vinegar or alegar, put it into a jug, then take Jamaica
pepper whole, some sliced ginger and mace; a few cloves, some
lemon-peel, horse radish sliced, sweet herbs, six shalots peeled, eight
anchovies, and two or three spoonfuls of shred capers, put all those in
a linen bag, and put the bag into your alegar or vinegar, stop the jug
close, and keep it for use.

A spoonful cold is an addition to sauce for either fish or flesh.

426. _To make a_ savoury Dish of VEAL.

Cut large collops of a leg of veal, spread them abroad on a dresser,
hack them with the back of a knife, and dip them in the yolks of eggs,
season them with nutmeg, mace, pepper and salt, then make forc'd-meat
with some of your veal, beef-suit, oysters chop'd, and sweet herbs
shred fine, and the above spice, strow all these over your collops,
roll and tie them up, put them on skewers, tie them to a spit and roast
them; and to the rest of your forc'd-meat add the yolk of an egg or
two, and make it up in balls and fry them, put them in a dish with your
meat when roasted, put a little water in the dish under them, and when
they are enough put to it an anchovy, a little gravy, a spoonful of
white wine, and thicken it up with a little flour and butter, so fry
your balls and lie round the dish,