162. _To bake Chickens with Grapes._

Scald your Chickens and truss them, and season them with Pepper, Salt
and Nutmeg, and having your Pie ready, and Butter laid in the bottom,
put in your Chickens, and then more butter, and bake them with a thin
Lid on your Pie, and when it is baked, put in Grapes scalded tender,
Verjuice, Nutmeg, Butter and Sugar, and the Juice of an Orange; so serve
it in.

163. _To make a good Quince-Pie._

Take your fairest Quinces and Coddle them until a straw will run through
them, then core them and pare them, then take their weight in fine
Sugar, and stuff them full of Sugar, then having your Pie ready, lay in
your Quinces, and strew the rest of your Sugar over them, and put in
some whole Cloves and Cinamon, then close it, and bake it; you must let
it stand in the Oven four or five hours; serve it in cold and strew on
Sugar.

164. _To make Tarts of Pippins._

Having some Puff-Past ready in a Dish or Pan, lay in some preserved
Pippins which have Orange Pill in them, and the Juice of Orange or
Limon, so close them and bake them a little.

165. _To make a good pie of Beef._

Take the Buttock of a fat Oxe, slice it thin, mince it small and beat it
in a Mortar to a Paste, then lard it very well with Lard, and season it
with beaten Spice, then make your Pie, and put it in with some Butter
and Claret Wine, and so bake it well, and serve it in cold with Mustard
and Sugar, and garnish it with Bay-leaves.

166. _To bake a Swan._

Scald it and take out the bones, and parboil it, then season it very
well with Pepper, Salt and Ginger, then lard it, and put it in a deep
Coffin of Rye Paste with store of Butter, close it and bake it very
well, and when it is baked, fill up the Vent-hole with melted Butter,
and so keep it; serve it in as you do the Beef-Pie.

167. _To bake a Turkey or Capon._

Bone the Turkey but not the Capon, parboil them, and stick Cloves on
their brests, lard them and season them well with Pepper and Salt, and
put them in a deep Coffin with good store of Butter, and close your Pie,
and bake it, and soak it very well; when it is baked, fill it up with
melted Butter, and when it is quite cold, serve it in and eat it with
Mustard and Sugar: garnish it with Bay Leaves.

168. _To make Fritters._

Take the Curds of a Sack Posset, the Yolks of six Eggs, and the Whites
of two, with a little fine Flower to make it into a thick Batter, put in
also a Pomewater cut i