st it over with the white of an Egge and Rosewater, well beat
together, and strew fine Sugar upon it, and then set it again into the
Oven, that it may Ice.

_To make a Pumpion Pye._

Take about halfe a pound of Pumpion and slice it, a handfull of Tyme, a
little Rosemary, Parsley and sweet Marjoram slipped off the stalks, and
chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves, and
beat them; take ten Eggs and beat them; then mix them, and beat them
altogether, and put in as much Sugar as you think fit, then fry them
like a froiz; after it is fryed, let it stand till it be cold, then fill
your Pye, take sliced Apples thinne round wayes, and lay a row of the
Froiz, and a layer of Apples with Currans betwixt the layer while your
Pye is fitted, and put in a good deal of sweet butter before you close
it; when the Pye is baked, take six yolks of Eggs, some white-wine or
Verjuyce, & make a Caudle of this, but not too thick; cut up the Lid and
put it in, stir them well together whilst the Eggs and Pumpions be not
perceived, and so serve it up.

_To make the best Sausages that ever was eat._

Take a leg of young Pork, and cut of all the lean, and shred it very
small, but leave none of the strings or skins amongst it, then take two
pound of Beef Suet, and shred it small, then take two handfuls of red
Sage, a little Pepper and Salt, and Nutmeg, and a small piece of an
Onion, chop them altogether with the flesh and Suet; if it is small
enough, put the yolk of two or three Eggs and mix altogether, and make
it up in a Past if you will use it, roul out as many pieces as you
please in the form of an ordinary Sausage, and so fry them, this Past
will keep a fortnight upon occasion.

_To boyle a Fresh Fish._

Take a Carp, or other, & put them into a deep Dish, with a pint of
white-wine, a large Mace, a little Tyme, Rosemary, a piece of sweet
Butter, and let him boyle between two dishes in his owne blood, season
it with Pepper and Verjuyce, and so serve it up on Sippets.

_To make Fritters._

Take halfe a pint of Sack, a pint of Ale, some Ale-yeast, nine Eggs,
yolks and whites, beat them very well, the Egg first, then altogether,
put in some Ginger, and Salt, and fine flower, then let it stand an
houre or two; then shred in the Apples; when you are ready to fry them,
your suet must be all Beef-suet, or halfe Beef, and halfe Hoggs-suet
tryed out of the leafe.

_To make Loaves of Cheese-Curds._

Take a Po