th coriander or fennil-seed, and bind it up like
a square brick in a strong canvas with packthred, press it till it
be cold, and serve it in slices with bay-leaves, or run it over with
jellies.

_To make a Sausage for Jelly._

Boil or roast a capon, mince and stamp it with some almond paste,
then have a fine dried neats-tongue, one that looks fine and red
ready boil'd, cut it into little pieces, square like dice, half an
inch long, and as much of interlarded bacon cut into the same form
ready boil'd and cold, some preserved quinces and barberries, sugar,
and cinamon, mingle all together with some scraped ising-glass
amongst it warm; roul it up in a sausage, knit it up at the ends,
and sow the sides; then let it cool, slice it, and serve it in a
jelly in a dish in thin slices, and run jelly over it, let it cool
and lay on more, that cool, run more, and thus do till the dish be
full; when you serve it, garnish the dish with jelly and preserved
barberries, and run over all with juyce of lemon.

_To make Leach a most excellent way in the French Fashion._

Take a quart of sweet cream, twelve spoonfuls of rose-water, four
grains of musk dissolved in rose-water, and four or five blades of
large mace boil'd with half a pound of ising-glass, being steeped
and washed clean, and put to it half a pound of sugar, and being
boil'd to a jelly, run it through your jelly bag into a dish, and
being cold slice it into chequer-work, and serve it on a plate or
glasses, and sometimes without sugar in it, _&c._

_To make the best Almond Leach._

Take an ounce of ising-glass, and lay it two hours in water, shift
it, and boil it in fair water, let it cool; then take two pound of
almonds, lay them in the water till they will blanch, then stamp
them and put to them a pint of milk, strain them, and put in large
mace and slic't ginger, boil them till it taste well of the spice,
then put in your digested ising-glass, sugar, and a little
rose-water, run it through a strainer, and put it into dishes.

Some you may colour with saffron, turnsole, or green wheat, and
blew-bottles for blew.

_To keep Sparagus all the year._

Parboil them very little, and put them into clarified butter, cover
them with it, the butter being cold, cover them with a leather, and
about a month after refresh the butter, melt it, and put it on them
again, then set them under ground being covered with a leather.

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