quarter of a pound of pomecitron minced
small, and a pound of Naples-bisket grated, and put all these
together into a great, large dish or charger, with half a pound of
sweet butter, and work it with your hands into a peice of paste, and
season it with a little nutmeg, cinamon, ginger, and salt, and some
parmisan grated and some fine sugar also and mingle them well, then
make a peice of paste of the finest flower, six yolks of raw eggs,
a little saffron beaten small, half a pound of butter and a little
salt, with some fair water hot, (not boiling) and make up the paste,
then drive out a long sheet with a rowling pin as thin as you can
possible, and lay the ingredients in small heaps, round or long on
the paste, then cover them with the paste, and cut them off with a
jag asunder, and make two hundred or more, and boil them in a broad
kettle of strong broth, half full of liquor; and when it boils put
the Ransols in one by one and let them boil a quarter of an hour;
then take up the Capon into a fair large dish, and lay on the
Ransoles, and stew on them grated cheese or parmisan, and
Naples-bisket grated, cinamon and sugar; and thus between every lay
till you have filled the dish, and pour on melted butter with a
little strong broath, then the marrow, pomecitron, lemons slic't,
and serve it up; or you may fry half the Ransoles in clarified
butter, _&c._

_A rare Fricase._

Take six pigeon and six chicken-peepers, scald and truss them being
drawn clean, head and all on, then set them, and have some
lamb-stones and sweet-breads blanch'd, parboild and slic't, fry most
of the sweet-breads flowred; have also some asparagus ready, cut off
the tops an inch long, the yolk of two hard eggs, pistaches, the
marrow of six marrow-bones, half the marrow fried green, & white
butter, let it be kept warm till it be almost dinner time; then have
a clean frying-pan, and fry the fowl with good sweet butter, being
finely fryed put out the butter, & put to them some roast mutton
gravy, some large fried oysters and some salt; then put in the hard
yolks of eggs, and the rest of the sweet-breads that are not fried,
the pistaches, asparagus, and half the marrow: then stew them well
in the frying-pan with some grated nutmeg, pepper, a clove or two of
garlick if you please, a little white-wine, and let them be well
stew'd. Then have ten yolks of eggs dissolved in a dish with
grape-verjuice or wine-vinegar, and a little beaten mace, and put it