from the stones with your knife, and a pound of Currans, and put these aforesaid in a Platter, twenty yolks of eggs, and a pound of sugar, an ounce of cinamon, and mingle all together.
Then have the yolks of twenty eggs more, strain them with Rose-water, a little musk and sugar, fry them in two pancakes with a little sweet butter fine and yellow, and being fried, put one of them in a fair dish, and lay the former materials on it spread all over; then take the other, and cut it in long slices as broad as your little finger, and lay it over the dishes like a lattice window, set it in the Oven, and bake it a little, then fry it, &c. Bake it leisurely.
[ Another forc’t fryed Dish.]
Make a little past with yolks of eggs, flower, and boiling liquor.
Then take a quarter of a pound of sugar, a pound of marrow, half an ounce of cinamon, and a little ginger. Then have some yolks of Eggs, and mash your marrow, and a little Rose-water, musk or amber, and a few currans or none, with a little suet, and make little pasties, fry them with clarified butter, and serve them with scraped sugar, and juyce of orange.
[ Otherways.]
Take good fresh water Eels, flay and mince them small with a warden or two, and season it with pepper, cloves, mace, saffron: then put currans, dates, and prunes, small minced amongst, and a little verjuyce, and fry it in little pasties; bake it in the oven, or stew it in a pan in past of divers forms, or pasties or stars, &c.