135. To make Pasty of a Joll of Ling.
Make your Crust with fine Flower, Butter, cold Cream, and two yolks of
Eggs:
Roul it thin and lay it in your Bake-pan, then take part of a Joll of Ling well boiled, and pull it all in Bits, then lay some Butter into your Pasty and then the Ling, then some grated Nutmeg, sliced Ginger, Cloves and Mace, Oysters, Muscles, Cockles, and Shrimps, the yolks of raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and Limon Pill, with Eringo Roots:
Then put in white Wine, and good store of Butter, and put on a thick lid, when it is baked, open it, and let out the steam.
136. To make French Servels.
Take cold Gammon of Bacon, fat and lean together, cut it small as for Sausages, season it with Pepper, Cloves and Mace, and a little Shelots, knead it into a Paste with the yolks of Eggs, and fill some Bullocks Guts with it, and boil them; but if you would have them to keep, then do not put in Eggs.
When you have filled the Guts, boil them, and hang them up, and when you would eat them, serve them in thin slices with a Sallad.
137. To make a Pallat Pie.
Take Oxe Pallats and boil them so tender that you may run a straw through them; to three Palates take six Sheeps tongues boiled tender and peeled, three sweet-Breads of Veal, cut all these in thin slices, then having your Pie ready, and Butter in the bottom, lay in these things, first seasoned with Pepper, Salt and Nutmeg, and Thyme and Parsley shred small, and as the Season of the year is, put into it Asparagus, Anchovies, Chesnuts, or what you please else, as Candied Orange Pill, Limon Pill, or Citron Pill, with Eringo roots, and yolks of hard Eggs, some Marrow and some Oysters, then lay in good store of Butter on the top, so close it and bake it, then put in white Wine, buter, the yolks of Eggs, and Vinegar and Sugar; heat them together over the fire, and serve it in.
138. To make Sauce for Fowles or Mutton.