them; a little before you take them up, turn them on the
other side, only to flat them; for if you turn them too soon, it will
hinder the rising, the Iron or Stone whereon they are baked, must stand
at a distance from the fire.

140. _To make a rare Lamb Pie._

Take a Leg of Lamb, and take the meat clean out of it at the great end,
but keep the skin whole, then press the Meat in a Cloth, and mince it
small, and put as much Beef Suet to it as the Meat in weight, and mince
it small, then put to it Naples Bisket grated fine, season it with
beaten Spice, Rosewater, and a little Salt, then put in some Candied
Limon Pill, Orange Pill, and Citron Pill shred small, and some Sugar,
then put part of the Meat into the skin, then having your Pie in
readiness, and Butter in the bottom, lay in this Meat, then take the
rest of your Meat, and make it into Balls or Puddings with yolks of
Eggs, then lay them into the Pie to fill up the Corners, then take
Candied Orange, Limon and Citron Pill, cut in long narrow slices and
strew over it; you may put in Currans and Dates if you please, then lay
on Butter, and close up your Pie and bake it, and leave a Tunnel, when
it is baked, put in Sack, Sugar, yolks of Eggs and Butter heat together,
if you put in Marrow, it will be the better.

141. _To fry Garden Beans._

Boil them and blanch them, and fry them in Sweet Butter, with Parsley
and shred Onions and a little Salt, then melt Butter for the Sauce.

142. _To make a Sorrel Sallad._

Take a quantity of French Sorrel picked clean and washed, boil it with
water and a little Salt, and when it is enough, drain it and butter it,
and put in a little Vinegar and Sugar into it, then garnish it with hard
Eggs and Raisins.

143. _To make good cold Sallads of several things._

Take either Coleflowers, or Carrots, or Parsneps, or Turneps after they
are well boiled, and serve them in with Oil, Vinegar and Pepper, also
the Roots of red Beets boiled tender are very good in the same manner.

144. _To make the best sort of Pippin Paste._

Take a pound of raw Pippins sliced and beaten in a Mortar, then take a
pound of fine Sugar and boil it to a candy height with a little fair
water, then put in your Pippins, and boil it till it will come from the
bottom of the Posnet, but stir it for fear it burn.

145. _To make Sauce for a Leg of Veal rosted._

Take boiled Currans, and boiled Parsley, and hard Eggs and Butter and
Sugar hot together.