cut it up, and put in half a Pint of Cream, the
yolks of two or three Eggs well beaten, and a little Sugar; then serve
it in cold with the Lid off, and sugar strewed upon the brims of the
Dish.

75. _To make a Carp Pie._

Have your Paste ready laid in your bake-pan, and some Butter in the
bottom.

Then take a large Carp, scale him, gut him, and wash him clean, and dry
him in a Cloth, then lay him into your Pan with some whole Cloves, Mace,
and sliced Nutmeg, with two handfuls of Capers, then put in some White
Wine, and mix some Butter with Salt, and lay all over; then close it,
and bake it; this is very good to be eaten either hot or cold.

76. _To boil a Goose or Rabbits with Sausages._

Take a large Goose a little powdered, and boil it very well, or a couple
of Rabbits trussed finely; when either of these are almost boiled, put
in a Pound of Sausages, and boil them with them, then lay either of
these into a Dish, and the Sausages here and there one, with some thin
Collops of Bacon fryed, then make for Sauce, Mustard and Butter, and so
serve it in.

77. _To make a Fricasie of Veal, Chicken, or Rabbits, or of any thing
else._

Take either of these and cut them into small pieces, then put them into
a frying pan with so much water as will cover them with a little salt,
whole Spice, Limon Pill and a bundle of sweet herbs, let them boil
together till the Meat be tender, then put in some Oysters, and when
they are plumped, take a little Wine, either White or Claret, and two
Anchovies dissolved therein with some Butter, and put all these to the
rest, and when you think your Meat is enough, take it out with a little
Skimmer, and put it into a Dish upon Sippets; then put into your Liquor
the yolks of Eggs well beaten, and mix them over the fire, then pour it
all over your Meat; Garnish your Dish with Barberries, and serve it in;
this Dish you may make of raw meat or of cold meat which hath been left
at Meals.

78. _To make Scotch Collops of Veal or Mutton._

Take your meat and slice it very thin, and beat it with a rolling-pin,
then hack it all over, and on both sides with the back of a Knife, then
fry it with a little Gravie of any Meat, then lay your Scotch Collops
into a Dish over a Chafingdish of Coals, and dissolve two Anchovies in
Claret Wine, and add to it some butter and the yolks of three Eggs well
beaten, heat them together, and pour it over them:

Then lay in some thin Collops of Bacon fryed, som