Take either Coleflowers, or Carrots, or Parsneps, or Turneps after they are well boiled, and serve them in with Oil, Vinegar and Pepper, also the Roots of red Beets boiled tender are very good in the same manner.
144. To make the best sort of Pippin Paste.
Take a pound of raw Pippins sliced and beaten in a Mortar, then take a pound of fine Sugar and boil it to a candy height with a little fair water, then put in your Pippins, and boil it till it will come from the bottom of the Posnet, but stir it for fear it burn.
145. To make Sauce for a Leg of Veal rosted.
Take boiled Currans, and boiled Parsley, and hard Eggs and Butter and
Sugar hot together.
146. To make Sauce for a Leg of Mutton rosted with Chesnuts.
Take a good quantity of Chesnuts, and boil them tender, then take the shells off, and bruise them small, then put to them Claret Wine, Butter and a little Salt, so put it into the Dish to the Meat, and serve it in.
147. To keep Quinces white, either to preserve whole, or for white Marmalade or Paste.
Coddle them with white Wine and Water, and cover them with sliced
Pippins in the Codling.
148. To make little Pasties with sweet Meats to fry.