em in the Pie upon some
minced veal or mutton, your interlarded Bacon in thin slices of half
an inch long, mingled among the rest, fill the Pie, and put in some
Grapes, and slic't Lemon, Barberries or Goosberries.

1. Pies of Marrow.

_Flower, Sweet bread, Marrow, Artichocks, Pistaches, Nutmegs,
Eggs, Bacon, Veal, Suit, Sparagus, Chesnuts; Musk, Saffron,
Butter._

2. Marrow Pies.

_Flower, Butter, Veal, Suet, Pepper, Salt, Nutmeg, Sparagus, Eggs,
Grapes, Marrow, Saffron._

3. Marrow Pies.

_Flower, Butter, Eggs, Artichocks, Sweet-bread, Lamb-stones,
Potato's, Nutmegs, Pepper, Salt, Skirrets, Grapes, Bacon._

To the garnish of an extraordinary Olio: as followeth.

_Two Collers of Pigbrawn, two Marrow Pies, twelve roste Turtle
Doves in a Pie, four Pies, eighteen Quails in a Pie, four Pies,
two Sallets, two Jelleys of two colours, two forc't meats,
two Tarts._

Thus for an extraordinary Olio, or Olio Royal.

_To make a Bisk divers ways._

Take a wrack of Mutton, and a Knuckle of Veal, put them a boiling in
a Pipkin of a Gallon, with some fair water, and when it boils, scum
it, and put to it some salt, two or three blades of large Mace, and
a Clove or two; boil it to three pints, and strain the meat, save
the broth for your use and take off the fat clean.

Then boil twelve Pigeon-Peepers, and eight Chicken Peepers, in a
Pipkin with fair water, salt, and a piece of interlarded Bacon, scum
them clean, and boil them fine, white and quick.

Then have a rost Capon minced, and put to it some Gravy, Nutmegs,
and Salt, and stew it together; then put to it the juyce of two or
three Oranges, and beaten Butter, _&c._

Then have ten sweet breads, and ten pallets fried, and the same
number of lips and noses being first tender boil'd and blanched, cut
them like lard, and fry them, put away the butter, and put to them
gravy, a little anchove, nutmeg, and a little garlick, or none, the
juyce of two or three Oranges, and Marrow fried in Butter with
Sage-leaves, and some beaten Butter.

Then again have some boil'd Marrow and twelve Artichocks, Suckers,
and Peeches finely boil'd and put into beaten Butter, some Pistaches
boiled also in some wine and Gravy, eight Sheeps tongues larded and
boiled, and one hundred Sparagus boiled, and put into beaten Butter,
or Skirrets.

Then have Lemons carved, and some cut like little dice.

Again fry some Spinage and Parsley, _&c._

These forefaid mat