ottom, and bake them in a
dish.

Then have sauce made with white-wine and strong broth strained with
beaten almonds, sugar and cinamon; serve them on sippets finely
carved, give this broth a warm, and pour it on your mellons, with
some fine scraped sugar, dry them in the oven, and so serve them.

Or you may do these whole; mellons, cucumbers, lemons or turnips,
and serve them with any boil'd fowl.

_Other forcing, or Pudding, or stuffing for Birds or any Fowl,
or any Joint of Meat._

Take veal or mutton, mince it, and put to it some grated bread,
yolks of eggs, cream, currans, dates, sugar, nutmeg, cinamon,
ginger, mace, juyce of Spinage, sweet Herbs, salt and mingle all
together, with some whole marrow amongst. If yellow, use Saffron.

_Other forcing for Fowls or any Joint of meat._

Mince a leg of mutton or veal and some beef-suet, or venison, with
sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt,
dates, currans, raisins, some dry canded oranges, coriander seed,
and a little cream; bake them or boil them, and stew them in white
wine, grapes, marrow, and give them a walm or two, thick it with two
or three yolks of eggs, sugar, verjuyce, and serve these puddings on
sippets, pour on the broth, and strew on sugar and slic't lemon.

_Other forcing of Veal or Pork, Mutton, Lamb, Venison, Land,
or Sea Foul._

Mince them with beef-suet or lard, and season them with pepper,
cloves, mace, and some sweet herbs grated, Bolonia sausages, yolks
of eggs, grated cheese, salt, _&c._

Other stuffings or forcings of grated cheese, calves brains, or any
brains, as pork, goat, Kid or Lamb, or any venison, or pigs brains,
with some beaten nutmeg, pepper, salt, ginger, cloves, saffron,
sweet herbs, eggs, Gooseberries, or grapes.

Other forcing of calves udder boiled and cold, and stamped with
almond past, cheese-curds, sugar, cinamon, ginger, mace cream, salt,
raw eggs, and some marrow or butter, _&c._

_Other Stuffings of Puddings._

Take rice flower, strain it with Goats milk or cream, and the brawn
of a poultry rosted, minced and stamped, boil them to a good
thickness, with some marrow, sugar, rosewater and some salt; and
being cold, fill your poultry, either in cauls of veal or other
Joynts of meat, and bake them or boil them in bags or guts, put in
some nutmeg, almond past, and some beaten mace.

_Other stuffings of the brawn of a Capon, Chickens, Pigeons,
or any tender Sea