Take a quart of good sweet cream & make pap with it & fine flour pour it forth and stir in 6 eggs sweeten it with Sugar and a little Salt some grated nutmeg, a little mace, some rosewater, a little grat’d bread, couler one of the puddings with spinnage and put currants in another, & 2 plain, put them in wooden dishes being first butter’d and tye a flour’d cloth over them put them into boyling water and let them boyle an hour stick them (when they are dish’t) the green one with rosemary leaves thick the plain ones wth blancht almonds & that with fruit with canded orange peel, ye sauce butter and sugar and Sack & a little nutmeg you may put in some rosemary if you please.
271. To stew Pidgeons.
Take them and cut them in halfs and season them with pepper and salt put the gibblets in the stewing, fry 6 or 7 rashers of bacon & put into ye stewing liquor and all stew them in Sider ale and water a bundle or sweet herbs 2 onions a piece of butter and serve it up.
272. To Boyle a Powder’d Haunch of Venison.
Boyle it with a piece of beef when tis half boyled stuf it with time, marjerome, Savory, and Pennyroyall mincet small with a little sewit then boyle it till tis ready then lay in boyled turneps in the dish cut in round slices then lay in the venison and strew it with pepper.
273. To Rost a Carpe.
Open and wash it clean, Strip time parsley, sweet marjerom of each half a handfull mince them and incorporate them in half a pound or 3 quarters of butter mould it up and put it in the carps belly & sew it up but first season the belly with pepper salt and mace and a little ginger bind him on with pack thread fast to the spit, baste it first with butter afterwards with his own driping very often, when you feel it tender under the skin it is enough for sauce take the driping of him & ye herbs out of his belly and 3 or 4 spoonfulls of white wine boyle it together and serve it up.
274. A Chicken Pye wth Sweet Seasoning.
Take half an ounce of cloves mace nutmeg, a little pepper a small quantity of Sugar, 2 ounces of Suckets and marrow, dates lemon peel grapes or green goosberrys according to ye season of the year so bake them and when it comes out the oven cut open the lid and pour in a caudle made with half a pint of white wine a piece of butter the yolks of 2 or 3 eggs stir’d over the fire till tis thick.