cold Cream, and two yolks of
Eggs:

Roul it thin and lay it in your Bake-pan, then take part of a Joll of
Ling well boiled, and pull it all in Bits, then lay some Butter into
your Pasty and then the Ling, then some grated Nutmeg, sliced Ginger,
Cloves and Mace, Oysters, Muscles, Cockles, and Shrimps, the yolks of
raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and
Limon Pill, with Eringo Roots:

Then put in white Wine, and good store of Butter, and put on a thick
lid, when it is baked, open it, and let out the steam.

136. _To make French Servels._

Take cold Gammon of Bacon, fat and lean together, cut it small as for
Sausages, season it with Pepper, Cloves and Mace, and a little Shelots,
knead it into a Paste with the yolks of Eggs, and fill some Bullocks
Guts with it, and boil them; but if you would have them to keep, then do
not put in Eggs.

When you have filled the Guts, boil them, and hang them up, and when you
would eat them, serve them in thin slices with a Sallad.

137. _To make a Pallat Pie._

Take Oxe Pallats and boil them so tender that you may run a straw
through them; to three Palates take six Sheeps tongues boiled tender and
peeled, three sweet-Breads of Veal, cut all these in thin slices, then
having your Pie ready, and Butter in the bottom, lay in these things,
first seasoned with Pepper, Salt and Nutmeg, and Thyme and Parsley shred
small, and as the Season of the year is, put into it Asparagus,
Anchovies, Chesnuts, or what you please else, as Candied Orange Pill,
Limon Pill, or Citron Pill, with Eringo roots, and yolks of hard Eggs,
some Marrow and some Oysters, then lay in good store of Butter on the
top, so close it and bake it, then put in white Wine, buter, the yolks
of Eggs, and Vinegar and Sugar; heat them together over the fire, and
serve it in.

138. _To make Sauce for Fowles or Mutton._

Take Claret Wine, Vinegar, Anchovies, Oisters, Nutmeg, Shelot, Gravie of
Mutton or Beef, sweet Butter, Juice of Limon, and a little Salt, and if
you please Orange or Limon Pill.

139. _To make Oat-Cakes._

Take fine Flower, and mix it very well with new Ale Yest, and make it
very stiff, then make it into little Cakes, and roul them very thin,
then lay them on an Iron to bake, or on a baking stone, and make but a
slow fire under it, and as they are baking, take them and turn the edges
of them round on the Iron, that they may bake also, one quarter of an
hour will bake