ce of cinamon, and a few cloves; all these aforesaid
stamped, strained, and boil'd with the aforesaid liquor, and in all
points as the former, only toasts must be added.

_Other _Capilotado_ common._

Take two pound of parmisan grated, a minced kidney of veal, a pound
of other fat cheese, ten cloves of garlick boil'd, broth or none,
two capons minced and stamped, rost or boil'd, and put to it ten
yolks of eggs raw, with a pound of sugar: temper the foresaid with
strong broth, and boil all in a broad skillet or brass pan, in the
boiling stir it continually till it be incorporated, and put to it
an ounce of cinamon, a little pepper, half an ounce of cloves, and
as much nutmeg beaten, some saffron; then break up your roast fowls,
roast lamb, kid, or fried veal, make three bottoms, and set it into
a warm oven, till you serve it in, _&c._

__Capilotado_, or Custard, in the Hungarian fashion,
in the pot, or baked in an Oven._

Take two quarts of goat or cows milk, or two quarts of cream, and
the whites of five new laid eggs, yolks and all, or ten yolks,
a pound of sugar, half an ounce of cinamon, a little salt, and some
saffron; strain it and bake it in a deep dish; being baked, put on
the juyce of four or five oranges, a little white wine, rose-water,
and beaten ginger, _&c._

_Capilotado Francois._

Roast a leg of mutton, save the gravy, and mince it small, then
strain a pound of almond paste with some mutton or capon broth cold,
some three pints and a half of grape verjuyce, a pound of sugar,
some cinamon, beaten pepper, and salt; the meat and almonds being
stamp'd and strained, put it a boiling softly, and stir it
continually, till it be well incorporate and thick; then serve it in
a dish with some roast chickens, pigeons, or capons: put the gravy
to it, and strow on sugar, some marrow, cinamon, _&c._

Sometimes you may add some interlarded bacon instead of marrow, some
sweet herbs, and a kidney of veal.

Sometimes eggs, currans, saffron, gooseberries, _&c._

_Other made Dishes, or little Pasties called in Italian _Tortelleti_._

Take a rost or boil'd capon, and a calves udder, or veal, mince it
and stamp it with some marrow, mint, or sweet marjoram, put a pound
of fat parmisan grated to it, half a pound of sugar, and a quarter
of a pound of currans, some chopped sweet herbs, pepper, saffron,
nutmeg, cinamon, four or five yolks of eggs, and two whites; mingle
all together and make a piece