Breake all the bones when it is slit then season it well wth pepper and Salt put it into a pot with some water (& a faget of herbs if you please) and bake it with houshold bread while it is hot take out all the bones & place it very close in a small earthen pot that is very deep, and pour in some of the liquor on it (whilst hot) press it close and when cold take it out & serve it at 2d course with mustard and sugar Garnish it wth lawrell leaves & curles of the Vine.
261. A Goosberry Fool.
Take a pint of Gooseberrys boyle them and strain them take the yolks of 6 eggs beat them and put them together a little mace sweeten it wth Sugar to your taste Stir it over the fire till tis thick enough.
262. To dress Soales a fine way.
Take a large pair of Soales and flay them on both sides lay them in a Stow pan with some butter, claret wine and anchovise, Stew them close cover’d and serve them to table with orange or lemon.
263. A Pasty Crust.
A peck of flour 4 pound of butter and 8 eggs and whites. Rub the butter in breake in the eggs and mix it with cold water.
264. Puff Paste.
Take a quart of flour and 2 eggs mix it with cold water then rowl in a pound of butter and strew flour between, beat it with a rowling pin & rowle it 3 or 4 times over.