for his chief diet in his
looseness, the following grewel, which he found very tastefull.

Take about two parts of Oat-meal well beaten in a Mortar, and one part of
Rice in subtile powder. Boil these well in water, as you make water-grewel,
adding a good proportion of Cinnamon to boil also in due time, then strain
it through a cloth, and sweeten it to your taste.

The yolk of an Egg beaten with a little Sherry-sack, and put to it, is not
bad in a looseness. At other times you may add Butter. It is very tasteful
and nourishing.

SAUCE FOR A CARP OR PIKE. TO BUTTER PEASE

Take two or three spoonfuls of the Liquor the Carp was boiled in, and put
it into a pipkin; There must be no more, then even to cover the bottom of
the pipkin. Make this boil by itself; as soon as it doth so, put to this
half a pound of sweet butter, let it melt gently, or suddenly, it imports
not, so as the liquor boiled, when you did put the butter in; when the
butter is melted, then take it from the fire, and holding the handle in
your hand, shake it round a good while and strongly, and it will come to be
thick, that you may almost cut it with a Knife. Then squeese juyce of Limon
into it, or of sharp Orange, or Verjuyce or Vinegar; and heat it again as
much as you please upon the fire. It will ever after continue thick, and
never again, upon any heating, grow oily, though it be cold and heated
again twenty times. Butter done with fair water, as is said above, with the
other Liquor, will be thick in the same manner, (for the liquors make no
difference in that:)

Put of this butter to boiled Pease in their dish, which cover with another;
so shake them very strongly, and a good while together. This is by much the
best way to butter pease, and not to let the butter melt in the middle of
them, and then stir them long with a spoon. This will grow Oily (though it
be good at the first doing) if you heat them again: The other, never; and
therefore, is the best way upon all occasions to make such thickened melted
Butter. You may make sauce for a Pike in the same manner you did for a
Carpe; putting Horse-radish to it if you please.

A HERRING-PYE

Put great store of sliced Onions, with Currants and Raisins of the Sun both
above and under the Herrings, and store of Butter, and so bake them.

A SYLLABUB

Take a reasonable quantity (as about half a Porrenger full) of the Syrup,
that hath served in the making of dryed plums; and into a large
Syllabub