s or Cocks.

EXCELLENT MARROW-SPINAGE-PASTIES

Take Spinage, and chop it a little; then boil it, till it be tender. In the
mean time make the best rich light Crust you can, and roul it out, and put
a little of your Spinage into it, and Currants and Sugar, and store of
lumps of Marrow; Clap the Past over this to make little Pasties deep
within, and fry them with clarified Butter.

TO PICKLE CAPONS MY LADY PORTLAND'S WAY

Take two large fleshy Capons, not too fat; when you have draw'd and trussed
them, lay them upon a Chafing-dish of Charcoal to singe them, turning them
on all sides, till the hair and down be clean singed off. Then take three
pounds of good Lard, and cut it into larding pieces, about the thickness of
a two-peny cord, and Lard it well, but first season your bits of Lard, with
half an Ounce of Pepper, and a handful of Salt, then bind each of them well
over with Pack-thread, and have ready over the fire about two Gallons of
Beef-broth, and put them in a little before it boileth; when they boil, and
are clean skimmed, then put in some six Bay-leaves; a little bunch of
Thyme; two ordinary Onions stuck full of Cloves, and Salt, if it be not
Salt enough already for pickle; when it hath boiled about half an hour, put
in another half Ounce of beaten White-Pepper, and a little after, put in a
quart of White-wine; So let it boil, until it hath boiled in all an hour;
and so let it lie in the pickle till you use it; which you may do the next
day, or any time within a fortnight; in stead of broth you may use water,
which is better; in case you do four or six, which of themselves will make
the pickle strong enough. If you will keep them above four days, you must
make the pickle sharp with Vinegar.

VERY GOOD SAUCE FOR PARTRIDGES OR CHICKEN

To ordinary Sauce of sliced or grated-bread soaked in good Bouillon, with
Butter melted in it, put Gravy of Mutton, and a Cloven-Onion or two, to
stew with it whiles you put it upon the fire to heat anew. Then take out
the Onion, and put in some Limon sliced, or juyce of Limon, and some white
Pepper. You put in his proportion of Salt before.

TO MAKE MINCED PYES

Take two Neats-tongues, and boil them. Shred them with Beef-suet, and put
in Cloves and Mace, beaten very small, with Raisins, Currants and Sugar;
you must mingle them before you put in your Suet. Fat double tripes boiled
tender, then minced, make very good Pyes.

TO MAKE A FRENCH BARLEY POSSET

Take two