Take 16 eggs and but 6 whites beat them very well put into them some Sugar and Sack, then beat them again then put a pint of cream boyling Coulour it with the juice of Spinnage, green wheat, or prime rose leaves mix it well and sweeten it to your taste so let it stand till you frye it when first course is served in then frye it with sweet butter, it must be stir’d and fry’d very tender, & when enough dish it Strew on Sugar & Garnish it with orange or lemon.
256. Sauce for Boyled Fish as follows.
Take Sampire and capers a like quantity and a little scalded parsley and mince it all together, mix it with white wine wherein anchovise has been dissolved, a piece of butter a little nutmeg & a blade or 2 of mace Scauld it together pour it on the fish & Garnish it with lemon and barberrys.
257. To make a Quakeing Pudding.
Take a pint of cream boyle a nutmeg cut in pieces in it and a good quantity of mace, 8 eggs and 4 whites beat them and then mix them with the cream with a spoonfull of grated bread or biskit & a spoonfull of fine flour a little salt, a quarter of a pound of Sugar, stir it well together till tis of the thickness of batter take a thick bag and wet it and rub it with flour tye it up round and put it into a pot of boyleing water & turn it up and down at the 1st boyling that it may not settle thicker in one place than another so let it boyle an hour the Sause is white wine butter and Sugar & nutmeg.
258. Pickle for Brawn to last a Quarter of a Year.
Take 9 gallons of water 2 handfulls of baysalt, or other salt an ounce of cloves and mace, white pepper of each an ounce & of Jamaico pepper, put it all in whole boyle it an hour boyle it in a quart of milk Scumme it clean as it boyles, leave the spice in the bottom for the liquor to feed on & keep it sweet let it stand to cool till the next day and when cold put in ye brawn let it stand in a cool place.
259. To stew Eels.
Cut them into pieces as long as your finger put them into a flagon without water season them with pepper and salt and nutmeg and large mace a bundle of sweet herbs & an onion or 2 set the flagon in a Skillet of water over the fire so let it stue shake the flagon sometimes softly when they are half stew’d put in a spoonfull or 2 of white wine, Sider or vinegar & when ready put a good piece of butter into them and shake them in ye flagon then dish them upon sippets you may put in shrimps & oysters if you like it.