Mutton broth before you
put it in the Oven, the bottome of boyled Artichokes, minced Marrow over
and in the bottom of the Pye after your Pye is baked; when you put it
up, have some five yolks of Eggs minced, and the juyce of two or three
Oranges, the meat of one Lemon cut in pieces, a little White and Claret
Wine; put this in your Pye being well mingled, and shake it very well
together.

_To boyle a Capon or Hen._

Take a young Capon or Hen, when you draw them, take out the fall of the
Leafe clean away, and being well washed, fill the belly with Oysters;
prepare some Mutton, the neck, but boyle it in smal peices and skim it
well, then put your Capon into the Pipkin, and when it is boyled, skim
it again; be sure you have no more water then will cover your meat, then
put it into a pint of white wine, some Mace, two or three Cloves and
whole Pepper; a quarter of an hour before your meat be boyled enough,
put into the Pipkin, three Anchoves stript from the Bones and washed,
and be sure you put Salt at the first to your meat; a little Parsley
Spinage, Endive, Sorrell, Rose-mary, or such kind of Herbs will do well
to boyle with the Broth, and being ready to Dish it, having sippets cut
then take the Oysters out of the Capon, and lay them in the Dish with
the Broth, and put some juyce of Lemons and Orange into it according to
your taste.

_To make Balls of Veale._

Take the Lean of a Leg of Veal, and cut out the Sinews, mince it very
small, and with it some fat of Beef suet; if the Leg of Veal be of a Cow
Calfe, the Udder will be good instead of Beef suet; when it is very well
beaten together with the mincing Knife, have some Cloves, Mace, and
Pepper beaten, and with Salt season your meat, putting in some Vinegar,
then make up your meat into little Balls, and having very good strong
Broth made of Mutton, set your Balls to boyle in it; when they are
boyled enough, take the yolks of five or six Eggs well beaten with as
much Vinegar as you please to like, and some of the Broth mingled
together, stir it into all your Balls and Broth, give it a waume on the
fire, then Dish up the Balls upon Sippits and pour the sauce on it.

_To make Mrs._ Shellyes _Cake._

Take a peck of fine flower, and three pound of the best Butter, work
your flower and butter very well together, then take ten Eggs, leave out
six whites, a pint and a halfe of Ale-yeast: beat the Eggs and yeast
together, and put them to the flower; take six pound of