27. Penny-royal. _The Cream, Eggs, Spice_, &c. _as above, but not so
much Sugar and Salt: Take a pretty Quantity of Peny-royal and Marigold
flower_, &c. _very well shred, and mingle with the Cream, Eggs_, &c.
_four spoonfuls of Sack; half a Pint more of Cream, and almost a Pound
of Beef-Suet chopt very small, the Gratings of a Two-penny Loaf, and
stirring all well together, put it into a Bag flower'd and tie it fast.
It will be boil'd within an Hour: Or may be baked in the Pan like the_
Carrot-Pudding. _The sauce is for both, a little Rose-water, less
Vinegar, with Butter beaten together and poured on it sweetned with the
Sugar Caster_.

_Of this Plant discreetly dried, is made a most wholsom and excellent
Tea_.

28. _Of_ Spinage. _Take a sufficient Quantity of_ Spinach, _stamp and
strain out the Juice; put to it grated Manchet, the Yolk of as many Eggs
as in the former Composition of the_ Carrot-Pudding; _some Marrow shred
small, Nutmeg, Sugar, some Corinths, (if you please) a few Carroways,
Rose, or Orange-flower Water (as you best like) to make it grateful.
Mingle all with a little boiled Cream; and set the Dish or Pan in the
Oven, with a Garnish of Puff-Paste. It will require but very moderate
Baking. Thus have you Receits for_ Herb Puddings.

29. Skirret-Milk _Is made by boiling the Roots tender, and the Pulp
strained out, put into Cream or new Milk boiled, with three or four
Yolks of Eggs, Sugar, large Mace and other Spice_, &c. _And thus is
composed any other Root-Milk_. _See_ Acetar. p. 42.

30. Tansie. _Take the Gratings or Slices of three Naples-Biscuits, put
them into half a Pint of Cream; with twelve fresh Eggs, four of the
Whites cast out, strain the rest, and break them with two Spoonfuls of
Rose-water, a little Salt and Sugar, half a grated Nutmeg: And when
ready for the Pan, put almost a Pint of the Juice of Spinach, Cleaver,
Beets, Corn-Sallet, Green Corn, Violet, or Primrose tender Leaves,
(for of any of these you may take your choice) with a very small Sprig
of Tansie, and let it be fried so as to look green in the Dish, with a
Strew of Sugar and store of the Juice of Orange: some affect to have
it fryed a little brown and crisp_.

31. Tart _of_ Herbs. _An_ Herb-Tart _is made thus: Boil fresh Cream or
Milk, with a little grated Bread or_ Naples-Biscuit _(which is better)
to thicken it; a pretty Quantity of Chervile, Spinach, Beete (or what
other Herb you please) being first par-boil'