Half a pound of almonds stamp’d with rosewater the whites of 4 eggs whipt to froth with 2 spoonfulls of rosewater half a pound of double refined Sugar 2 spoonfulls of rice flour both searched fine mix it in a bason & set it on hot coals keep stiring it till tis boyling hot lay wafers on white papers and put this on them bake them in a quick oven.
489. A Ragou of Veal.
Take a breast of veal lard it pretty thick with great lards then brown it very well in a frying pan put it into a stew pan with some of the butter it was fry’d in flower it and let it fry there a little then put in gravie or strong broth almost to cover it & let it stew till tis tender then season it with pepper, salt, mace nutmeg Sweet herbs, an onion put in 2 or 3 Sweet breads slicet some pallats 6 yolks of eggs put in juice of lemon or verjuice a quarter of a pound of butter dish it on toast and pour the sauce over it.
490. For a Tickling Cough or Rhume.
2 ounces of conserve of red roses 2 ounces of honey 60 grains of mastick 60 grains of libanum 20 drops of Sulphur or as much as will make it sharp and make it all up together in an Electuary & tyed up close which will serve for half a year or a year and take the quantity of a nutmeg first in the morning and last at night.
491. For Flegme when it sticks that it cannot come up.
Take a spoonfull of mustard 2 spoonfulls of honey & a spoonfull of good oyle or oyle of sweet almonds a spoonful of vinegar or good crab verjuice or wine vinegar if not to sharp beat it well together and take it in bed and swallow it down by degrees tye it up close it will keep but a little time take a quarter of a spoonfull at a time mornings and last at night.
492. For a Cold newly taken.
Take a pint of posset drink cut 5 large lent-figgs in small thin slices a stick of liquorish stript small and about half a spoonfull of annyseeds bruised put these into the posset drink boyle them till almost half be consumed drink it hot as you go to bed.