for a very
little thing bakes them.

_For Jumbals you must only adde the whites of two or three Eggs._

_To hash a Shoulder of Mutton._

Take a Shoulder of Mutton and slice it very thin till you have almost
nothing but the Bone, then put to the meat some Claret wine, a great
Onion, some Gravy of Mutton, six Anchoves, a hand full of Capers, the
tops of a little Tyme, mince them very well together, then take nine or
tenne Egges, the juyce of one or two Lemons, to make it tart, and make
leere of them, then put the meat all in a Frying-Pan over the fire till
it be very hot; then put in the leere of Eggs and soak altogether over
the fire till it be very thick; then boyle your bone, and put it on the
top of your meat being Dished, Garnish your Dish with Lemons, serve it
up.

_To dresse Flounders or Playce with Garlick and Mustard._

Take Flounders very new, and cut all the Fins and Tailes, then take out
the Guts and wipe them very clean, they must not be at all washt, then
with your Knife scorch them on both sides very grosely; then take the
Tops of Tyme and cut them very small, and take a little Salt, Mace, and
Nutmeg, and mingle the Tyme and them together, and season the Flounders;
then lay them on the Grid-iron and bast them with Oyle or Butter, let
not the fire be too hot, when that side next the fire is brown; turn it,
and when you turn it, bast it on both sides till you have broyl'd them
brown, when they are enough make your sauce with Mustard two or three
Spoonfull according to discretion, six Anchoves dissolved very well,
about halfe a pound of butter drawn up with garlick, vinegar, or bruised
garlick in other vinegar, rubb the bottome of your Dish with garlick. So
put your sauce to them, and serve them, you may fry them if you please.

_A Turkish Dish._

Take fat of Beefe or Mutton cut in thin slices, wash it well, put it
into a pot that hath a close cover, then put into it a good quantity of
clean pick'd rice, skim it very well; then put into it a quantity of
whole Pepper, two or three whole Onyons; let all this boyle very well,
then take out the Onyon and dish it in Sippets, the thicker it is the
better.

_To dresse a Pyke._

Cut him in peices, and strew upon him salt and scalding vinegar, boyle
him in water and White wine, when he is boyling put in sweet Herbs,
Onyon, Garlick, Ginger, Nutmeg, and salt; when he is boyled take him out
of the Liquor, and let him drayn, in the mean time beat Butter