ll put some
whole cloves and butter, close it up and bake it being basted over
with saffron water, yolks of eggs, and beer, and being baked and
cold, fill it up with beaten butter. Make your pies according to
these forms.

_To bake a Lampry in the Italian Fashion to eat hot._

Flay it, and season it with nutmeg, pepper, salt, cinamon, and
ginger, fill the pie either with Lampry cut in pieces or whole, put
to it raisins, currans, prunes, dryed cherries, dates, and butter,
close it up, and bake it, being baked liquor it with strained
almonds, grape verjuyce, sugar, sweet herbs chop't and boil'd all
together, serve it with juyce of orange, white wine, cinamon, and
the blood of the lampry, and ice it, thus you may also do lampurns
baked for hot.

_To bake a Lampry otherways in Patty-pan or dish._

Take a lampry, roast it in pieces, being drawn and flayed, baste it
with butter, and being roasted and cold, put it into a dish with
paste or puff paste; put butter to it, being first seasoned with
pepper, nutmeg, cinamon, ginger, and salt, seasoned lightly, some
sweet herbs chopped, grated bisket bread, currans, dates, or slic't
lemon, close it up and bake it, being baked liquor it with butter,
white-wine, or sack, and sugar.

* * * * *
* * * *

SECTION XVII.

or,

The Fifth Section of FISH.

_Shewing the best way to Dress Eels, Conger, Lump, and Soals._

_To boil Eels to be eaten hot._

Draw them, flay them, and wipe them clean, then put them in a posnet
or stew-pan, cut them three inches long, and put to them some
white-wine, white-wine vinegar, a little fair water, salt, large
mace, and a good big onion stew the foresaid together with a little
butter; being finely stewed and tender, dish them on carved sippets,
or on slices of French bread, and serve them with boil'd currans
boil'd by themselves, slic't lemon, barberries, and scrape on sugar.

_Otherways._

Draw and flay them, cut them into pieces, and boil them in a little
fair water, white-wine, an anchove, some oyster-liquor, large mace,
two or three cloves bruised, salt, spinage, sorrel, and parsley
grosly minced with a little onion and pepper, dish them upon fine
carved sippets; then broth them with a little of that broth, and
beat up a lear with some good butter, the yolk of an egg or two, and
the rinde and slices of a lemon.

_To stew Eels._

Flay them, cut them