on or Hen in the middle of
it, and pour the sauce upon the Breast of it, then lay on sliced Limon
and serve it in.

24. _To make an Olio._

First lay in your Dish a Fricasy made of a Calves-head, with Oisters and
Anchovies in it, then lay Marrow-bones round the Dish, within them lay
Pigeons boiled round the Dish, and thin slices of Bacon, lay in the
middle upon your Fricasy a powdred Goose boiled, then lay some
sweet-breads of Veal fryed, and balls of Sawsage-meat here and there,
with some Scotch Collops of Veal or of Mutton: Garnish your Dish with
Limon or Orange and some toasts for the Marrow so serve it in.

25. _To make Cracknels._

Take half a Pound of fine Flower, and as much fine Sugar, a few
Coriander seeds bruised, and some Butter rubbed into the Flower, wet it
with Eggs, Rosewater and Cream, make it into a Paste, and rowl it in
thin Cakes, then prick them and bake them; then wash them over with Egg
and a little Rosewater, then dry them again in the Oven to make them
crisp.

26. _To make good Sauce for a boiled Leg of Mutton._

Take the best Prunes and stew them well with white Wine or Claret, and
some whole Spice, then drain them into a Dish and set it over a Chafing
dish of Coles; put to it a little grated Bread, juice of Limon and a
little salt, then lay your Mutton in a Dish, being well boiled with
water and salt, pour your sauce to it:

Garnish your Dish with Limon, Barberries, Parsly, and so serve it in.

27. _To rost Pork without the Skin._

Take any joint of small Pork, not salted and lay it to the fire till the
Skin may be taken off, then take it from the fire and take off the Skin,
then stick it with Rosemary and Cloves, and lay it to the fire again,
then salt it and rost it carefully, then make Sauce for it with Claret
Wine, white bread sliced thin, a little water, and some beaten Cinamon;
boil these well together, then put in some Salt, a little Butter,
Vinegar, or Juice of Limon, and a little sugar, when your Pork is rosted
enough, then flower it, and lay it into a Dish with the Sauce, and
serve it in.

28. _To roste a Pig like Lamb._

Take a Pig--cut it in quarters, and truss it like quarters of Lamb, then
spit it, and rost it till you may take off the Skin, then take the Spit
from the fire, and take the skin clean off, then draw it with Parsly,
and lay it to the fire, baste it with Butter, and when it is enough,
flower it and serve it to the Table with Butter, the Juice of