ar, and a little Salt, then take the
yolks of Eggs well beaten, and mix amongst the rest of the things very
well, then having your Pie ready, fill it and press it down, then lid
it, and bake it.

110. _To make Egg-Pies._

Take the yolks of eight hard Eggs, and shred them small with their
weight of Beef Suet minced very small also, then put in one pound of
Currans, four Ounces of Dates stoned and sliced, some beaten Spice,
Limon pill, Rosewater and Sugar, and a little Salt, mix them well
together, if you please, you may put in an Apple shred small, so fill
your Pies and bake them, but not too much, serve them to the Table with
a little Wine.

111. _To make hashed Meat._

Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it
doth rost, cut it off in little bits, and let it lie in the Pan, bast it
with Claret wine and Butter, and a little Salt, and put two or three
Shelots in your Pan, when you have cut off so much as you can, lay the
bones into a Dish over a Chafingdish of Coals, and put your Meat to it
with the Liquor, and two Anchovies, cover it, and let it stew a while;
when it is enough, put in some Capers, and serve it in with Sippets;
Garnish your Dish with Olives and Capers, and Samphire; thus you may do
with any cold meat between two Dishes.

112. _To make a Fricasie of Oysters._

Take a quart of Oysters and put them into a frying pan with some white
Wine and their own Liquor, a little Salt, and some whole Spice, and two
or three Bay Leaves, when you think they be enough, lay them in a dish
well warmed, then add to their Liquor two Anchovies, some Butter, and
the yolks of four Eggs; Garnish your Dish with Barberries.

113. _To make a Fricasie of Eels._

Take a midling sort of Eels, scour them well, and cut off the heads and
throw them away, then gut them, and cut them in pieces, then put them
into a frying pan with so much white Wine and water as will cover them,
then put in whole Spice, a bundle of sweet herbs and a little Salt, let
them boil, and when they be very tender, take them up and lay them into
a warm Dish, then add to their Liquor two Anchovies, some Butter and
the yolks of Eggs, and pour over them:

Thus you may make Fricasies of Cockles or of Shrimps, or Prawns.

Garnish your Dish with Limon and Barberries.

114. _To make an Eel-Pie._

Take your largest Eels, and flay them, and cut them in pieces, then
having your Pie ready with Butter in the bottom, season your