fair water, butter, white wine, and sugar, vinegar, juyce of orange, and whole cinamon; being dished run them over with beaten butter, the slices of an orange, and fine scraped sugar.
Or make sauce with beaten almonds, strained with verjuyce, sugar beaten, butter, and large mace, boiled and dished as the former.
Or almond milk and sugar.
[ A grand farc’t Dish of Eggs.]
Take twenty hard eggs, being blanched, part them in halves long ways, take out the yolks and save the whites, mince the yolks, or stamp them amongst some march pane paste, a few sweet herbs chopt small, & mingled amongst sugar, cinamon, and some currans well washed, fill again the whites with this farcing, and set them by.
Then have candied oranges or lemons, filled with march-pane paste, and sugar, and set them by also.
Then have the tops of boil’d sparagus, mix them with a batter made of flour, salt, and fair water, & set them by.
Next boil’d chesnuts and pistaches, and set them by.
Then have skirrets boil’d, peeled, and laid in batter.
Then have prawns boil’d and picked, and set by in batter also, oysters parboil’d and cockles, eels cut in pieces being flayed, and yolks of hard eggs.