all, or ten yolks, a pound of sugar, half an ounce of cinamon, a little salt, and some saffron; strain it and bake it in a deep dish; being baked, put on the juyce of four or five oranges, a little white wine, rose-water, and beaten ginger, &c.
[ Capilotado Francois.]
Roast a leg of mutton, save the gravy, and mince it small, then strain a pound of almond paste with some mutton or capon broth cold, some three pints and a half of grape verjuyce, a pound of sugar, some cinamon, beaten pepper, and salt; the meat and almonds being stamp’d and strained, put it a boiling softly, and stir it continually, till it be well incorporate and thick; then serve it in a dish with some roast chickens, pigeons, or capons: put the gravy to it, and strow on sugar, some marrow, cinamon, &c.
Sometimes you may add some interlarded bacon instead of marrow, some sweet herbs, and a kidney of veal.
Sometimes eggs, currans, saffron, gooseberries, &c.
[ Other made Dishes, or little Pasties called in Italian Tortelleti.]
Take a rost or boil’d capon, and a calves udder, or veal, mince it and stamp it with some marrow, mint, or sweet marjoram, put a pound of fat parmisan grated to it, half a pound of sugar, and a quarter of a pound of currans, some chopped sweet herbs, pepper, saffron, nutmeg, cinamon, four or five yolks of eggs, and two whites; mingle all together and make a piece of paste of warm or boiling liquor, and some rose-water, sugar, butter; make some great and some very little, rouls or stars, according to the judgment of the Cook; boil them in broth, milk, or cream. Thus also fish. Serve them with grated fat cheese or parmisan, sugar, and beaten cinamon on them in a dish, &c.
[ Tortelleti, or little Pasties.]
Mince some interlarded bacon, some pork or any other meat, with some calves udder, and put to it a pound of fresh cheese, fat cheese, or parmisan, a pound of sugar, and some roasted turnips or parsnips, a quarter of a pound of currans, pepper, cloves, nutmegs, eight eggs, saffron; mingle all together, and make your pasties like little fishes, stars, rouls, or like beans or pease, boil them in flesh broth, and serve them with grated cheese and sugar, and serve them hot.