[ Make Dishes of Frogs in the Italian Fashion.]
Take the thighs and fry them in clarified butter, then have slices of salt Eels watered, flay’d, bon’d, boil’d, and cold, slice them in thin slices, and season both with pepper, nutmeg, and ginger, lay butter on your paste, and lay a rank of frog, and a rank of Eel, some currans, gooseberries or grapes, raisins, pine-apple seeds, juyce of orange, sugar, and butter; thus do three times, close up your dish, and being baked ice it.
Make your paste of almond milk, flour, butter, yolks of eggs, and sugar.
In the foresaid dish you may add fryed onions, yolks of hard eggs, cheese-curds, almond-paste, or grated cheese.
[ To make a made Dish of Marrow.]
Take the marrow of two or three marrow-bones, cut it into pieces like great square dice, and put to it a penny manchet grated fine, some slic’t dates, half a quartern of currans, a little cream, rosted wardens, pippins or quinces slic’t, and two or three yolks of raw eggs, season them with cinamon, ginger, and sugar, and mingle all together.
[ A made Dish of Rice in Puff Paste.]
Boil your rice in fair water very tender, scum it, and being boil’d put it in a dish, then put to it butter, sugar, nutmeg, salt, rose-water, and the yolks of six or eight eggs, put it in a dish, of puff paste, close it up and bake it, being baked, ice it, and caste on red and white biskets, and scraping sugar.
Sometimes for change you may add boil’d currans and beaten cinamon, and leave out nutmeg.