with an
Anchovie or two, and a little white Wine and a quart of Shrimps out of
their Shells, heat these together, and so Dish your Salmon, and pour
this over it.

Garnish your Dish with Shrimps and Anchovies, and Slices of Limon.

120. _To boil a Cods Head._

Boil Wine, Water and Salt together, with whole Spice and sweet herbs,
and a little Horse-Radish Root, then put in your Cods head, and boil it
very well, then drain it well from the Water, and lay it in a dish over
a Chafingdish of Coals:

Then take some of the Liquor and two Anchovies, some butter and some
Shrimps, heat them over the fire, and pour over it, then poach some Eggs
and lay over it, and also about the Brims of the Dish; Garnish your Dish
with Limon and Barberries, so serve it to the Table very hot:

Thus you may do Haddocks or Whitings, or any other fresh Fish you like
best.

121. _To make Olives of Veal._

Take thin slices of a Leg of Veal, and have ready some Suet finely
shred, some Currans, beaten Spice, sweet herbs, and hard yolks of Eggs,
and a little salt mixed well together, then strew it upon the insides of
your slices of Meat, and roul them up hard, and make them fast with a
scure, so spit them and roste them, baste them with Butter, and serve
them in with Vinegar, Butter and Sugar.

122. _To make an Olive Pie._

Having your Paste in readiness with Butter in the bottom, lay in some of
the forenamed Olives, but not fastned with a Scure, then put in Currans,
hard Eggs, and sweet Butter, with some herbs shred fine; be sure you
cover it well with Butter, and put in a little white Wine and Sugar, and
close it, and bake it, eat it hot or cold, but hot is better.

123. _To make a Ball to take Stains out of Linnen, which many times
happens by Cooking or Preserving._

Take four Ounces of hard white Sope, beat it in a Mortar, with two small
Limons sliced, and as much Roch Allom as a Hazle Nut, when they are
beaten well together, make it up in little Balls, rub the stain
therewith and then wash it in warm water, till you see it be quite out.

124. _To make a fine Pomander._

Take two Ounces of Laudanum, of Benjamin and Storax one Ounce, Musk six
gr. as much of Civet, as much of Ambergreece, of Calamus Aromaticus, and
Lignum Aloes, of each the weight of a Groat, beat all these in a hot
Mortar and with a hot Pestel, till it come to a perfect Paste, then take
a little Gum Dragon steeped in Rosewater, and rub your hand withal, and