the Kettle,
then take off the Skin and stick it with Cloves and strew it with
Pepper, then make your Pie ready, and put it therein with Butter at the
bottom, then cover your Bacon with Oysters, parboiled in Wine and their
own Liquor, and put in Balls made of Sausage meat, then put in the
Liquor of the parboiled Oysters, some whole Spice and Bay Leaves, with
some Butter, so close it, and bake it and eat it cold, you may put into
it the yolks of hard Eggs if you please, serve it with Mustard Sugar and
Bay Leaves.

271. _To bake a Bulloks Cheek to be eaten hot._

Take your Cheek and stuff it very well with Parsley and sweet herbs
chopped, then put it into a Pot with some Claret wine and a little
strong Beer, and some whole Spice, and so season it well with Salt to
your taste, and cover your Pot and bake it, then take it out, and pull
out the Bones, and serve it upon tosted bread with some of the Liquor.

272. _To bake a Bullocks Cheek to eat cold, as Venison._

Take a Bullocks Cheek, or rather two fair fat Cheeks, and lay them in
water one night, then take out every bone, and stuff it very well with
all manner of Spice and Salt, then put it into a Pot, one Cheek clapped
close together upon the other, then lay it over with Bay Leaves, and put
in a Quart of Claret Wine, so cover the Pot and bake it with Houshold
Bread, when you draw it, pour all the Liquor out, and take only the fat
of it and some melted Butter, and pour in again, serve it cold with
Mustard and Sugar, and dress it with Bay Leaves, it will eat like
Venison.

273. _To make a Bacon Froize._

Take eight Eggs well beaten, and a little Cream, and a little Flower,
and beat them well together to be like other Batter, then fry very thin
slices of Bacon, and pour some of this over, then fry it, and turn the
other side, and pour more upon that, so fry it and serve it to the
Table.

274. _To make fryed Nuts._

Take Eggs, Flower, Spice and Cream, and make it into a Paste, then make
it into round Balls and fry them, they must be as big as Walnuts, be
sure to shake them well in the Pan and fry them brown, then roul some
out thin, and cut them into several shapes, and fry them, so mix them
together, and serve them in with Spice beaten and Sugar.

275. _To make a_ Sussex _Pancake._

Take only some very good Pie Paste made with hot Liquor, and roul it
thin, and fry it with Butter, and serve it in with beaten spice and
sugar as hot as you can.

276.