a little Vinegar and
Water, and let it lye a while in it, in a great Pipkin with a cover, and
put to it six spoonfuls of Water and four of Vinegar, as much of white
wine, a good deale of Salt, a bundle of sweet Herbs, a little whole
Spice, a few Cloves, a little stick of Cinamon, a little Mace, take up
all these in a Pipkin close, and set in a Kettle of seething Water and
there let it stew three hours, You may doe Carps, Eeles, Trouts, &c.
this way, alter the tast to your mind.

_To make Fritters of Sheeps-feet._

Take your Sheeps feet, slit them and set them a stewing in a silver
Dish, with a little strong Broth and Salt, with a stick of Cinamon, two
or three Cloves, and a piece of an Orange Pill; when they are stewed,
take them from the liquor and lay them upon a Pye-plate cooling; when
they are cold, have some good Fritter-batter made with Sack, and dip
them therein; then have ready to fry them, some excellent clarified
Butter very hot in a Pan, and fry them therein; when they are fryed
wring in the juyce of three or four Oranges, and toss them once or twice
in a Dish, and so serve them to the Table.

_To make dry Salmon Calvert in the boyling._

Take a Gallon of Water, put to it a quart of Wine or Vinegar, Verjuyce
or sour Beer, and a few sweet herbs and Salt, and let your Liquor boyle
extream fast, and hold your Salmon by the Tayle, and dip it in, and let
it have a walme, and so dip it in and out a dozen times, and that will
make your Salmon Calvert, and so boyle it till it be tender.

_To make Bisket Bread._

Take a pound of Sugar searced very fine, and a pound of flower well
dryed, and twelve Eggs, a handfull of Carroway-seed, six whites of Eggs,
a very little Salt, beat all these together, and keep them with beating
till you set them in the Oven, then put them into your Plates or Tin
things, and take Butter and put into a Cloth and rub your Plate; a
spoonfull into a Plate is enough, and so set them in the Oven, and let
your Oven be no hotter then to bake small Pyes; if your flower be not
dryed in the Oven before, they will be heavy.

_To make an Almond Pudding._

Take your Almonds when they are blanched, and beat them as many as will
serve for your Dish, then put to it foure or five yolks of Eggs,
Rose-water, Nutmeg, Cloves and Mace, a little Sugar, and a little salt
and Marrow cut into it, and so set it into the Oven, but your Oven must
not be hotter then for Bisket bread; and when it is half