with Verjuyce, and put to them, lay sippets in the Dish
and serve it.

_To make an Apple-Tansey._

Pare your Apples and cut them in thin round slices, then fry them in
good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon,
Ginger, Sugar, with a little Rose-water, beat all these together, and
poure it upon your Apples and fry it.

_The French-Barly-Cream._

Take a quart of Cream, and boyle in a Porrenger of French-Barley, that
hath been boyled in a nine waters, put in some large Mace and a little
Cinamon, boyling it a quarter of an hour; then take two quarts of
Almonds blanched, and beat it very small with Rose-water, or
Orange-water, and some Sugar; and the Almonds being strained into the
Liquor, put it over the fire, stirring it till it be ready to boyle;
then take it off the fire, stirring it till it be halfe cold; then put
to it two spoonfuls of Sack or White-Wine, and when it is cold, serve it
in, remembring to put in some Salt.

_To make a Chicken or Pigeon-Pye._

Take your Pigeons (if they be not very young) cut them into four
quarters, one sweet-bread sliced the long way, that it may be thin, and
the pieces not too big, one Sheeps tongue, little more then parboyl'd,
and the skin puld off, and the tongue cut in slices, two or three slices
of Veale, as much of Mutton, young chicken (if not little) quarter them,
Chick-heads, Lark, or any such like, Pullets, Coxcombs, Oysters,
Calves-Udder cut in pieces, good store of Marrow for seasoning, take as
much Pepper and Salt as you think fit to season it slightly; good store
of sweet Marjoram, a little Time and Lemon-Pill fine sliced; season it
well with these Spices as the time of the year will afford; put in
either of Chesnuts (if you put in Chesnuts they must first be either
boyl'd or roasted) Gooseberries or Guage, large Mace will do well in
this Pye, then take a little piece of Veale parboyl'd and slice it very
fine, as much Marrow as meat stirred amongst it, then take grated Bread,
as much as a quarter of the meat, four yolks of Eggs or more according
to the stuffe you make, shred Dates as small as may be, season it with
salt, but not too salt. Nutmeg as much as will season it, sweet Marjoram
pretty store very small shred, work it up with as much sweet Creame as
will make it up in little Puddings, some long, some round, so put as
many of them in the Pye as you please; put therein two or three
spoonfulls of Gravy of Mutton, or so much strong