tle salt.

_To stew Mushrums._

Take them fresh gathered and cut off the hard end of the stalk, & as you
Pil them throw them into a Dish of white Wine, after they have lain half
an houre or thereupon draine them from the wine, and put them between
two silver Dishes, then set them on a soft fire without any liquor, and
when they have so stewed a while, pour away the liquor that comes from
them which will be very black, then put your Mushrums into another clean
Dish with a sprig or two of Tyme, an Onion whole, four or five cornes of
whole Pepper, two or three Cloves, a bit of an Orange, a little Salt, a
bit of sweet butter, and some pure gravy of Mutton, cover them, and set
them on a gentle fire, so let them stew softly till they be enough and
very tender, when you dish them blow off all the fat from them, and take
out the Time, spice, and Orange, then wring in the juyce of a Lemon, and
grate a little Nutmeg among the Mushrums, tosse them two or three times;
put them in a clean dish, and serve them hot to the Table.

_The Lord_ Conway _his Lordships receipt for the making of Amber
Puddings._

First take the Guts of a young hog, and wash them very clean, and then
take two pound of the best hogs fat, and a pound and a halfe of the best
Jurden almonds, the which being blancht, take one half of them, & beat
them very small, and the other halfe reserve whole unbeaten, then take a
pound and a halfe of fine Sugar and four white Loaves, and grate the
Loaves over the former composition, and mingle them well together in a
bason having so done, put to it halfe an ounce of Ambergreece, the which
must be scrapt very small over the said composition, take halfe a
quarter of an ounce of levant musk and bruise it in a marble morter,
with a quarter of a Pint of orange flower water, then mingle these all
very well together, and having so done, fill the said Guts therwith,
this Receipt was given his Lordship by an Italian for a great rariety,
and has been found so to be by those Ladies of honour to whom his
lordship has imparted the said reception.

_To make a Partridge Tart._

Take the flesh of four or five Partridges minced very small with the
same weight of Beef marrow as you have Partridge flesh, with two ounces
of Orangeadoes and green citron minced together as small as your meate,
season it with Cloves and Mace and Nutmeg and a little salt and Sugar,
mix all together, and bake it in puff past; when it is baked, open it,
an