white wine, so let them stew till they be enough, then
take some Verjuyce, and Nutmegs, and three or foure yolks of Eggs, beat
them well together, and when you take off the Chicken, put them into a
Frying-Pan altogether with some butter, scald it well over the fire and
serve it in.

_To make a Dish called Olives._

Take a Fillet of Veale, and the flesh frow the bones, and the fat and
skin from either, cut it into very thin slices, beat them with the back
of your Knife, lay then abroad on a Dish, season them with Nutmeg,
Pepper, Salt and Sugar, chop halfe a pound of Beefe-Suet very small, and
strew upon the top of the meat, then take a good handfull of herbs as
Parsly, Time, Winter-Savoury, Sorrell, and Spinage, chop them very
small, and strew over it, and four Egges with the whites, mingle all
these well together with your hands, then roul it up peice by peice, put
it upon the spit, roasting it an hour and half, and if it grow dry,
baste it with a little sweet Butter, the sauce is Verjuyce or
Clarret-Wine with the Gravy of the Meat and Sugar, take a whole Onyon
and stew it on a Chafing Dish of coales, and when it tastes of the
Onyon, pour the liquor from it on the meat, setting it a while on the
coales, and serve it in.

_To make an Olive Pye._

This you may take in a Pye, putting Raisins of the Sun stoned and some
Currants in every Olive, first strowing upon the meat the whites and
yolks of two boyled Eggs shred very small, make your Olives round, and
put them into puff paste, when it is halfe baked, put in a good quantity
of verjuyce or Clarret wine sweetned with Sugar, putting it in again
till it be thorow baked.

_The Countesse of_ RUTLANDS _Receipt of making the rare_ Banbury _Cake
which was so much praised at her Daughters (the right Honourable the
Lady_ Chawerths) _wedding._

_Imprimis_

Take a peck of fine flower, and halfe an ounce of large Mace, halfe an
ounce of Nutmegs, and halfe an ounce of Cinnamon, your Cinnamon and
Nutmegs must be sifted through a Searce, two pounds of Butter, halfe a
score of Eggs, put out four of the whites of them, something above a
pint of good Ale-yeast, beate your Eggs very well and straine them with
your yeast, and a little warme water into your flowre, and stirre them
together, then put your butter cold in little Lumpes: The water you
knead withall must be scalding hot, if you will make it good past, the
which having done, lay the past to rise in a warme Cloth a qu