Serve it in cold with Mustard, and garnish your Dish with Bay Leaves.
If you would eat it hot, you must leave out the Pepper and some of the Salt, and put in store of Currans, and when it comes out of the Oven, put in some Butter, Vinegar, and Sugar, and so serve it.
74. To make a Rasberry Tart.
Take some Puff-paste rolled thin, and lay it into your Baking-Pan, then lay in your Rasberries and cover them with fine Sugar, then close your Tart and bake it; then cut it up, and put in half a Pint of Cream, the yolks of two or three Eggs well beaten, and a little Sugar; then serve it in cold with the Lid off, and sugar strewed upon the brims of the Dish.
75. To make a Carp Pie.
Have your Paste ready laid in your bake-pan, and some Butter in the bottom.
Then take a large Carp, scale him, gut him, and wash him clean, and dry him in a Cloth, then lay him into your Pan with some whole Cloves, Mace, and sliced Nutmeg, with two handfuls of Capers, then put in some White Wine, and mix some Butter with Salt, and lay all over; then close it, and bake it; this is very good to be eaten either hot or cold.
76. To boil a Goose or Rabbits with Sausages.
Take a large Goose a little powdered, and boil it very well, or a couple of Rabbits trussed finely; when either of these are almost boiled, put in a Pound of Sausages, and boil them with them, then lay either of these into a Dish, and the Sausages here and there one, with some thin Collops of Bacon fryed, then make for Sauce, Mustard and Butter, and so serve it in.
77. To make a Fricasie of Veal, Chicken, or Rabbits, or of any thing else.