ut a Loin or Neck of Mutton in steaks, and season it with Pepper and
Salt, and Nutmeg, then lay it in your Pie upon Butter; then fill up your
Pie with Apples sliced thin, and a few great Onions sliced thin, then
put in more Butter, and close it and bake it, and serve it in hot.

280. _To poach Eggs the best way._

Boil Vinegar and Water together with a few Cloves and Mace, when it
boiles break in your Eggs, and turn them about gently with a Tin slice
till the White be hard, then take them up, and pare away what is not
handsom, and lay them on Sippets, and strew them over with plumped
Currans, then take Verjuice, Butter and Sugar heat together, and pour
over, and serve them in hot.

281. _A good Sallad in Winter._

Take a good hard Cabbage, and with a sharp Knife shave it so thin as you
may not discern what it is, then serve it with Oil and Vinegar.

282. _Another Sallad in Winter._

Take Corn Sallad clean picked and also well washed, and clear from the
water, put it into a Dish in some handsom form with some Horse Radish
scraped, and some Oil and Vinegar.

283. _To make Sorrel Sopps for Green Geese or Chickens, or for a Sick
Body to eat alone._

Take a good quantity of French Sorrel clean picked, and stamp it in a
Mortar, then strain it into a Dish, and set it over a Chafing dish of
Coals, and put a little Vinegar to it, then when it is thick by wasting,
wring in the Juice of a Limon and sweeten it with Sugar, and put in a
little grated bread and Nutmeg, then warm another Dish with thin slices
of white bread, and put some butter to your Sorrel Liquor, and pour over
them, serve them in with Slices of Limon and fine Sugar.

284. _To make Green Sauce for a powdred Leg of Pork, or for a Spring._

Take a great quantity of French Sorrel, and pick out the Strings and
wash it well, and drain it clean from the water, then stamp it in a
Mortar till it be extream fine, then put in grated bread and beat it
again, then a few Currans and the yolks of hard Eggs, and when it is
beaten to a kind of Pap, put in a little Vinegar and Sugar into it; so
serve it in upon a Plate with your Meat.

285. _To make_ Vin de Molosso, _or Treacle Wine._

Take fair Water and make it so strong with Molossoes, otherwise called
Treacle, as that it will bear an Egg, then boil it with a Bag of all
kinds of Spices, and a Branch or two of Rosemary, boil it and scum it,
and put in some sweet herbs or flowers, according to the time of