n small pieces, some beaten Spice, warm Cream, and
a spoonful of Sack, and a little strong Ale; mingle all these very well,
and beat them well, and fry them in very hot Lard, and serve them in
with beaten Spice and fine Sugar.

169. _To bake Woodcocks, Black-birds Sparrows or Larks._

Truss and parboil them, then season them with Pepper and Salt, and put
them into a Pie with good store of Butter, and so bake them, then fill
them up with Butter.

170. _To bake a Goose._

Bone your Goose and parboil it, and season it with Pepper and Salt, and
lay it into a deep Coffin with good store of Butter top and bottom, then
bake it very well, and when it is baked, fill up the pie at the
Vent-hole with melted Butter, and so serve it in with Mustard and Sugar
and Bay-Leaves.

171. _To make Pancakes so crisp as you may set them upright._

Make a dozen or a score of them in a little Frying-pan, no bigger than a
Sawcer, then boil them in Lard, and they will look as yellow as Gold,
and eat very well.

172. _To make blanched Manchet._

Take six Eggs, half a Pint of sweet cream, and a penny Manchet grated,
one Nutmeg grated, two spoonfuls of Rosewater, and two Ounces of Sugar,
work it stiff like a Pudding, then fry it in a very little frying-pan,
that it may be thick.

Fry it brown, and turn it upon a Pie-Plate; cut it in quarters and strew
Sugar on it and serve it in.

173. _To make a sierced Pudding._

Mince a Leg of Mutton with sweet herbs, and some Suet, make it very
fine, then put in grated Bread, minced Dates, Currans, Raisins of the
Sun stoned, a little preserved Orange or Limon, and a few Coriander
seeds bruised, Nutmeg, Ginger, and Pepper, mingle all together with
Cream and raw Eggs wrought together like a Paste, and bake it, and put
for Sauce the yolk of an Egg, Rosewater, Sugar and Cinamon, with a
little Butter heat together, when you serve it in, stick it with Almonds
and Rosemary; you may boil it also if you please, or rost some of in a
Lambs Cawl.

174. _To make a Fricasie of Eggs._

Beat twelve Eggs with Cream, Sugar, beaten spice and Rosewater, then
take thin slices of Pomewater Apple, and fry them well with sweet
Butter; when they are enough, take them up, and cleanse your pan, then
put in more butter and make it hot, and put in half your Eggs and fry
them; then when the one side is fryed lay your Apples all over the side
which is not fryed, then pour in the rest of your Eggs, and then turn it