d scum it clean; let it be cold; and then
put your Quinces into a pot or tub, that they be covered with the liquor,
and stop it very close with your Paste.

TO MAKE A WHITE-POT

Take three quarts of Cream, and put into it the yolks of twelve Eggs; the
whites of four, being first very well beaten between three quarters of a
pound of Sugar, two Nutmegs grated, a little Salt; half a pound of Raisins
first plump'd. These being sliced together, cut some thin slices of a stale
Manchet; dry them in a dish against the fire, and lay them on the top of
the Cream, and some Marrow again upon the bread, and so bake it.

TO MAKE AN HOTCHPOT

Take a piece of Brisket-beef; a piece of Mutton; a knuckle of Veal; a good
Colander of pot-herbs; half minced Carrots, Onions and Cabbage a little
broken. Boil all these together until they be very thick.

ANOTHER HOTCHPOT

Take a Pot of two Gallons or more; and take a brisket rand of Beef; any
piece of Mutton, and a piece of Veal; put this with sufficient water into
the pot, and after it hath boiled, and been skimmed, put in a great
Colander full of ordinary pot-herbs; a piece of Cabbage, all half cut; a
good quantity of Onions whole, six Carrots cut and sliced, and two or three
Pippins quartered. Let this boil three hours until it be almost a gelly,
and stir it often, least it burn.

TO STEW BEEF

Take good fat Beef, slice it very thin into small pieces, and beat it well
with the back of a chopping Knife. Then put it into a Pipkin, and cover it
with wine and water, and put unto it a handful of good Herbs, and an Onion,
with an Anchoves. Let it boil two hours; A little before you take it up,
put in a few Marygold-flowers; and so season it with what Spice you please,
and serve them up both with sippets.

ANOTHER TO STEW BEEF

Take very good Beef, and slice it very thin; and beat it with the back of a
Knife; Put it to the gravy of some meat, and some wine or strong broth,
sweet-herbs a quantity, let it stew till it be very tender; season it to
your liking; and varnish your dish with Marygold-flowers or Barberries.

TO STEW A BREAST OF VEAL

Take a Breast of Veal half rosted, and put it a stewing with some wine and
gravy; three or four yolks of Eggs minced small; a pretty quantity of
Sweet-herbs with an Onion, Anchoves or Limon; stick it either with Thyme
or Limon-peels, and season it to your liking.

SAUCE OF HORSE RADISH

Take Roots of Horse-radish scraped clean, an