[ To bake Frogs.]
Being flayed, take the hind legs, cut off the feet, and season them with nutmeg, pepper, and salt, put them in a pye with some sweet herbs chopped small, large mace, slic’t lemon, gooseberries, grapes, or barberries, pieces of skirrets, artichocks, potatoes, or parsnips, and marrow; close it up and bake it; being baked, liquor it with butter, and juyce of orange, or grape-verjuyce.
[Section XX.]
To make all manner of Pottages
for Fish-Days.
[ French Barley Pottage.]
CLeanse the barley from dust, and put it in boiling milk, being boil’d down, put in large mace, cream, sugar, and a little salt, boil it pretty thick, then serve it in a dish, scrape sugar on it, and trim the dish sides.
[ Otherways.]
Boil it in fair water, scum it, and being almost boil’d, put to it some saffron, or disolved yolks of eggs.