n them, and that will kill them quickly, bast
them with Water and Salt till they be very red, then have ready some
Oysters stewed and cut small; put them into a Dish with melted Butter
beaten thick with a little water, then take a few spoonfuls of the
Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put
it to the melted Butter, then take up your Lobsters, and crack the
shells that they may be easie to open.

131. _To make a Pumpion Pie._

Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten
Eggs and Herbs shred small, and fry it till it be enough, then lay it
into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the
bottom some sharp Apples; when it is baked, butter it and serve it in.

132. _To make an Artichoke Pudding._

Boil a quart of Cream with whole Spice, then put in half a pound of
sweet Almonds blanched, and beaten with Rosewater; when they have boiled
well, take it from the fire, and take out the Spice, when it is almost
cold, put in the yolks of ten Eggs, some Marrow and some bottoms of
Artichokes, then sweeten it with Sugar and put in a little Salt, then
butter a Dish, and bake it in it, serve it to the Table stuck full of
blanched Almonds, and fine Sugar strewed over it.

133. _To pickle Sprats like Anchovies._

Take a Peck of the biggest Sprats without their heads, and salt them a
little over night, then take a Pot or Barrel, and lay in it a Lay of Bay
salt, and then a lay of Sprats, and a few Bay leaves, then salt again;
thus do till you have filled the Vessel, put in a little Limon Pill also
among your Bay leaves, then cover the Vessel and pitch it, that no Air
get in, set it in a cool Cellar, and once in a week turn it upside down;
in three Months you may eat of them.

134. _To keep Artichokes all the Year._

Gather your Artichokes with long stalks, and then cut off the stalks
close to them, then boil some water, with good Pears and Apples sliced
thin, and the Pith of the great stalks, and a Quince or two quartered to
give it a relish; when these have boiled a while, put in your
Artichokes, and boil all together till they be tender, then take them up
and set them to cool, then boil your Liquor well and strain it, when
your Artichokes be cold, put them into your Barrel, and when the Liquor
is cold, pour it over them, so cover it close that no Air get in.

135. _To make Pasty of a Joll of Ling._

Make your Crust with fine Flower, Butter,